Line Cook

Avion Hospitality Employee Services LLC•St. Petersburg, FL

About The Position

The Line Cook (listed in the job summary as Cook II) supervises and assists with preparing food for the restaurant and dining outlet, café, room service, employee cafeteria, and banquets. The role is responsible for maintaining high standards of food quality, presentation, sanitation, efficiency, and service. It also supports kitchen operations across positions as needed, helps train staff on kitchen equipment, and follows hotel and food-safety standards.

Requirements

At least 5 years of related progressive experience, or graduation from a culinary program plus at least 1 year of progressive experience in a hotel or related field.
Food Handlers Certification, in compliance with state requirements.
Ability to communicate information and ideas clearly.
Ability to evaluate alternatives and make decisions quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity.
Initiative to anticipate work needs and address problems by anticipating, preventing, identifying, and solving them.
Ability to assimilate complex information from different sources and adapt it to particular needs.
Effective listening skills and ability to understand and clarify issues raised by coworkers and guests.
Ability to work with and understand financial information and data and perform basic arithmetic.
Thorough working knowledge of menus and the preparation required to meet hotel standards.
Ability to maintain safe, sanitary, clean, and organized kitchen operations.
Previous supervisory responsibility preferred.

Nice To Haves

Previous supervisory responsibility.

Responsibilities

Prepare and supervise preparation of food for restaurant and dining outlet, café, room service, employee cafeteria, and banquets.
Complete food and station preparations before service so guests are served promptly and efficiently.
Assist and supervise the kitchen line during operating hours, supporting other kitchen positions as needed.
Follow banquet event orders, complete banquet items on time, and confirm timing, cover counts, and changes with the Banquet Manager or Supervisor.
Prepare food according to standard recipes and maintain high food-quality standards.
Maintain kitchen sanitation and cleaning schedules, follow the “Clean as You Go” policy, and keep storage areas neat, orderly, and clean.
Supervise and assist with buffet and kitchen-line breakdowns, ensuring food and equipment are properly stored.
Ensure employees practice safe work habits and comply with hotel policies, house rules, and emergency procedures.
Help secure food items and ensure the meat locker, storeroom, and walk-ins are locked when not in use.
Keep the Employee Break room clean and organized.
Identify ways to improve food quality and kitchen operations.
Assist with training staff in operating and maintaining kitchen equipment.
Attend meetings as required and perform other duties requested by management.
Provide friendly, courteous, and service-oriented interactions with guests, managers, coworkers, and employees.
Maintain regular attendance and comply with personal appearance, grooming, uniform, nametag, and certification standards.