LINE COOK- Margaritaville Fort Myers Beach

TPI Hospitality•Fort Myers Beach, FL

2d•Onsite

About The Position

Fins up! Margaritaville Resort Fort Myers Beach is seeking applications from seasoned professionals for the exciting role of Cook. Nestled in the heart of Southwest Florida’s vibrant landscape, Margaritaville Fort Myers Beach, under the proud operation and ownership of TPI Hospitality, offers not just a job but an opportunity for unparalleled personal and professional growth. Dive into the flavors of paradise as a Cook at Margaritaville, where every dish is a tropical escape. Join our team and turn up the heat on flavor in our kitchen, where every day can feel like a beachside fiesta.

Requirements

High school degree or GED preferred.
Good written and verbal communication skills.
Must be SERV-Safe certified.
Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applied for; or equivalent combination of education and experience.
Must be able to work in a fast-paced, high-energy, and physically demanding environment.
Must be able to spend 100% of working time standing, walking, and reaching.
Be punctual and able to observe regular and consistent attendance.
Contribute to a positive team environment.

Responsibilities

Ensure all materials and supplies are available.
Sets up stations according to established guidelines and requirements to ensure team member and guest safety.
Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cooking time standards.
Coordinates food orders to ensure timely and efficient delivery to each table.
Execute designated preparation and/or line stations without support under normal conditions.
Prepares food according to the sales forecast and business level.
Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
Maintain safety standards while using knives and other food preparation equipment.
Restocks and/or breaks down workstation after the shift.
Stocks all stations as directed and cleans/closes all stations as directed.
Assists management in training new Staff Members within their department when applicable.
Maintain a high level of knowledge regarding the company’s products, standards, and menus.
Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
Performs other duties and tasks as assigned or determined by chefs, management, or supervisors, and moves with a sense of urgency.
Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.