Line Cook

SKY HOSPITALITY MANAGEMENT LLC•St. Petersburg, FL

14d•$18 - $21•Onsite

About The Position

LUMA is seeking a passionate, reliable, and motivated Line Cook to join our culinary team. Our menu features fresh, Mediterranean-inspired cuisine with an emphasis on quality ingredients, consistency, and exceptional presentation. The ideal candidate thrives in a fast-paced environment, takes pride in their craft, and is committed to delivering memorable dining experiences for every guest.

Requirements

Previous line cook experience preferred (1-2 years in a full-service restaurant or resort environment).
Experience preparing high-volume, scratch-made cuisine preferred.
Knowledge of proper knife skills and cooking techniques.
Understanding of food safety and sanitation practices.
Ability to multitask while maintaining quality standards.
Strong work ethic with attention to detail.
Positive attitude and willingness to learn.
Ability to work independently and as part of a team.
Stand and walk for extended periods.
Frequently lift and carry up to 50 pounds.
Ability to bend, reach, kneel, and work in confined spaces.
Work safely around hot surfaces, sharp equipment, and commercial kitchen machinery.
Ability to tolerate heat, humidity, and fast-paced kitchen conditions.
Flexible availability including evenings, weekends, and holidays.
Ability to work overtime as business demands require.

Nice To Haves

Experience with Mediterranean or upscale casual cuisine.
Resort or hotel culinary experience.
Strong communication and teamwork skills.
Ability to remain calm and productive during high-volume service.

Responsibilities

Prepare and cook menu items according to LUMA recipes, specifications, and presentation standards.
Set up and stock assigned station before each shift.
Maintain proper food quality, consistency, and portion control.
Ensure all food is prepared and served in a timely manner during service.
Follow all food safety, sanitation, and HACCP guidelines.
Label, date, rotate, and properly store all food products using FIFO procedures.
Assist with daily prep work and production as directed by the Chef.
Monitor inventory at assigned station and communicate product needs.
Maintain a clean, organized, and sanitary workstation throughout each shift.
Properly operate and maintain kitchen equipment.
Work collaboratively with the culinary and front-of-house teams to ensure smooth service.
Assist with banquet and special event food preparation when needed.
Minimize food waste and support cost control initiatives.
Participate in cleaning duties at the end of each shift.
Follow all company safety procedures and wear required PPE.
Perform additional duties as assigned by culinary leadership.