Barefoot's Line Cook

Hilton Sandestin Beach•Miramar Beach, FL

8d•Onsite

About The Position

The Line Cook is responsible for maintaining, setting up, food production, and quality control of all meat, fish, fowl, and other food items prepared in Barefoot’s grill. This role involves preparing food items according to standard recipes, managing requisitions for supplies, ensuring the highest standard of food items, and maintaining cleanliness of kitchen equipment and storage areas to comply with health department regulations. The position also requires adherence to all health code regulations and proper storage and labeling of products.

Requirements

Good working knowledge of the fundamentals of broiler cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, including stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other employees.
Sufficient manual dexterity of hand to use all kitchen equipment, including knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs.
Ability to perform duties in confined spaces.
Ability to perform duties within extreme temperature ranges.
Cooking experience required.
Florida Sanitation Certificate and the ability to obtain any government required license or other certificates.

Nice To Haves

High school diploma preferred.
Culinary or Apprenticeship program preferred.

Responsibilities

Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
Prepares daily requisitions for supplies and food items for production.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of products and checks portion control, especially in specific cuts of meat, to maintain quality product.
Keeps all refrigeration, equipment, storage, and working areas in clean, working condition in order to comply with health department regulations.
Ensures all products and procedures follow health code regulations.
Ensures all products are properly stored and labeled correctly.
Performs general cleaning tasks using standard hotel cleaning product, as assigned, to adhere to health standards.
Performs other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment.