Line Cook III

Kimpton Hotels & Restaurants • Vero Beach, FL

4d

About The Position

The Line Cook III prepares and presents food that meets restaurant specifications, providing guests with excellent food quality, consistency, and professional service. The role involves working with minimal supervision, maintaining effective relationships with teammates, and helping create memorable guest experiences. The employee must follow restaurant and departmental policies, food-safety requirements, and applicable health regulations. Scheduling may vary according to business needs; the hotels and restaurants operate year-round.

Requirements

• At least five years of experience in a similar, related, or supportive role.
• Time-management and organizational abilities to produce high-quality food with little to no supervision.
• Ability to complete assigned tasks with minimal direction or supervision.
• Food Handler Certification, if applicable.
• Training in knife skills and basic kitchen equipment.
• Ability to multitask under pressure.
• Flexible schedule and ability to work evenings, weekends, and holidays when needed.
• Ability to read, write, and communicate verbally effectively and professionally with other departments, guests, and vendors.
• Ability to handle difficult situations and people diplomatically while maintaining professionalism.

Responsibilities

• Follow departmental policies, restaurant rules, and management instructions.
• Report maintenance or repair needs to the Executive Chef.
• Prevent food spoilage and contamination through proper sanitation and compliance with policies and health regulations.
• Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain sufficient food products at line stations for smooth service.
• Keep the work station and kitchen equipment clean and sanitary, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
• Prepare and present food to a high standard of quality for guests.
• Demonstrate, prepare, and execute menu items according to agreed specifications and presentation standards.
• Produce food in a timely manner and maintain knowledge of the menu to support guest service.
• Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed