Cook I Island Oaks RV Resort

NDM Hospitality Services•Glen St Mary, FL

About The Position

Island Oaks RV Resort is seeking a dependable, energetic, and guest-focused Cook I to join its Food & Beverage team. The Cook I prepares high-quality food in accordance with recipes, food safety standards, and presentation guidelines, supporting an exceptional dining experience for resort guests. This role supports daily kitchen operations, maintains a clean and organized work environment, and collaborates with the culinary team to ensure efficient service. The Cook I is expected to serve as a positive role model, follow company policies and safety procedures, and help create a welcoming atmosphere for guests and team members. The role requires flexible availability, including evenings, weekends, holidays, and special events, as business needs require.

Requirements

High school diploma or GED.
Food Safety Certification.
Knowledge of basic knife skills, food preparation techniques, cooking methods, and kitchen equipment.
Understanding of food handling, sanitation, and workplace safety practices.
Ability to work efficiently in a high-volume environment.
Strong attention to detail and commitment to quality.
Excellent teamwork and communication skills.
Ability to follow recipes and established procedures.
Strong organizational and time-management skills.
Positive, guest-service-oriented attitude.
Must be at least 18 years of age.
Ability to stand and walk for extended periods; frequently bend, stoop, reach, twist, and lift.
Ability to lift, carry, push, and pull up to 25 pounds regularly and up to 50 pounds with assistance.
Ability to work in hot, humid, and fast-paced kitchen environments.

Nice To Haves

ServSafe Food Protection Manager Certification; may be required within a designated timeframe.
At least one year of professional cooking, line cook, prep cook, restaurant, resort, hospitality, or food service experience.
Experience working in a fast-paced kitchen environment.

Responsibilities

Prepare and cook menu items according to recipes, portion standards, and presentation guidelines.
Assist with food preparation, including washing, cutting, chopping, measuring, and organizing ingredients.
Ensure food quality, taste, appearance, and temperature standards are consistently met; test foods to determine proper preparation and holding temperatures.
Operate kitchen equipment safely and responsibly.
Maintain food production logs, temperature records, cleaning schedules, and assigned checklists.
Follow sanitation, food storage, labeling, and FIFO rotation procedures.
Keep workstations, kitchen equipment, storage areas, and food preparation surfaces clean and sanitized.
Assist with inventory control, stock rotation, and receiving deliveries; notify management of low inventory, equipment issues, or maintenance needs.
Communicate menu specials, product shortages, and quality concerns to supervisors and service staff.
Support opening and closing kitchen procedures.
Work collaboratively with team members to ensure timely and efficient service during peak business periods.
Follow company, local, state, and federal food safety regulations.
Demonstrate professionalism, reliability, and a positive attitude, and maintain positive working relationships with coworkers and guests.
Communicate clearly and professionally with team members and management; support team goals and a culture of hospitality and service excellence.
Follow company safety and security policies and promptly report unsafe conditions, accidents, or injuries.
Perform other duties as assigned by management.