LINE COOK- Margaritaville Fort Myers Beach

TPI Hospitality•Fort Myers Beach, FL

1d•Onsite

About The Position

Margaritaville Resort Fort Myers Beach is seeking a Cook to prepare and serve food in its kitchen. The role involves setting up and stocking workstations, preparing food to established recipes and plating guidelines, coordinating orders for timely service, and maintaining food quality, cooking-time, safety, and sanitation standards. Cooks also clean and close their stations, help train new team members when applicable, communicate inventory needs and workplace concerns, and support other duties assigned by chefs or management. The position requires working in a fast-paced, high-energy, physically demanding environment and contributing to a positive team environment.

Requirements

SERV-Safe certification is required.
At least six months to one year of experience as a prep or line cook in a full-service, high-volume restaurant is required, with knowledge of cooking techniques relevant to the position, or an equivalent combination of education and experience.
Good written and verbal communication skills.
Ability to work in a fast-paced, high-energy, physically demanding environment.
Ability to spend 100% of working time standing, walking, and reaching.
Punctuality and regular, consistent attendance.
Ability to contribute to a positive team environment.

Nice To Haves

High school degree or GED preferred.

Responsibilities

Ensure materials and supplies are available.
Set up stations according to established guidelines and requirements to support team member and guest safety.
Prepare food according to established recipes and plating guidelines, including product quality and cooking-time standards.
Coordinate food orders to ensure timely and efficient delivery to each table.
Execute designated preparation and/or line stations without support under normal conditions.
Prepare food according to sales forecasts and business levels.
Maintain a clean appearance and workstation, and assist with overall kitchen cleanliness, including cleaning station equipment at the end of each shift.
Follow safety standards when using knives and other food-preparation equipment.
Restock or break down the workstation after the shift; stock and clean or close stations as directed.
Assist management with training new staff members within the department when applicable.
Maintain knowledge of company products, standards, and menus.
Notify a manager or supervisor about low inventory, recommend new inventory, and communicate opportunities and concerns.
Perform other duties assigned or determined by chefs, management, or supervisors, and work with a sense of urgency.
Follow safety and sanitation practices defined in the safety program and report accidents to management.