Line Cook Hotel Tiki Bar

DRIFTWOOD HOSPITALITY MANAGEMENT•Daytona Beach, FL

About The Position

The Line Cook is responsible for maintaining and setting up the front-line station and producing and controlling the quality of meat, fish, fowl, and other food items. The role prepares broiled and sautéed foods according to standard recipes and guest orders, inspects ingredients, controls product storage and portioning, and keeps refrigeration, equipment, and work areas clean and compliant with health department regulations. The position also requires maintaining food safety logs and following company, safety, security, fire-prevention, and emergency procedures. The cook may assist other kitchen personnel and perform related duties requested by management. Because the hotel operates 24 hours a day, seven days a week, shifts, start times, and weekly hours may vary.

Requirements

Hold a current Food Handler Card.
Have basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Have working knowledge of broiler and sauté cooking fundamentals.
Have working knowledge of accepted sanitation standards.
Know how to operate kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Have basic mathematical skills for recipes, measurements, requisition amounts, and portion sizes.
Have basic English-language ability sufficient to understand team-member inquiries and communicate simple instructions.
Be able to understand and apply written product-labeling instructions for safe use of products and processes.
Be able to operate beverage equipment such as a coffee maker.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily preparation lists for production.
Read and use math skills to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks.
Inspect and select high-quality food items for menu preparation.
Check product storage and portion control, particularly for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety, security, fire-prevention, and emergency procedures.
Use protective equipment and report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Assist other kitchen personnel as needed and perform related duties requested by management.