Line Cook (Concierge Lounge Attendant)

Davidson Hospitality Group•Key West, FL

7d•Onsite

About The Position

Key West Historic Inns is seeking a dedicated Line Cook to join our Culinary team and play an essential role in creating exceptional dining experiences for our guests. Working alongside a talented culinary team, you will prepare high-quality, visually appealing dishes with consistency, care, and attention to detail while upholding our commitment to outstanding food quality, cleanliness, and guest satisfaction. If you take pride in your craft, thrive in a collaborative environment, and enjoy creating memorable experiences through great food, we invite you to join our team and grow your hospitality career with Key West Historic Inns.

Requirements

A minimum of three (3) years of professional experience as a Line Cook in a hotel, resort, restaurant, or other high-volume culinary environment is required.
Strong knowledge of food preparation techniques, cooking methods, knife skills, and proper food handling, sanitation, and safety procedures.
Ability to consistently prepare and present menu items according to established recipes, quality standards, and presentation guidelines.
Excellent organizational skills with the ability to prioritize multiple tasks and perform efficiently in a fast-paced, high-volume kitchen.
Strong attention to detail and a commitment to delivering exceptional food quality and an outstanding dining experience for every guest.
Ability to work collaboratively as part of a team while maintaining a positive attitude and professional demeanor under pressure.
Flexible schedule with the ability to work mornings, evenings, weekends, holidays, and other shifts as business demands require.
Ability to stand, walk, bend, and lift up to 50 pounds throughout an entire shift while working in a hot and fast-paced kitchen environment.

Nice To Haves

Current Food Handler or Food Safety certification is preferred, or the ability to obtain certification within the required timeframe.

Responsibilities

Prepare and cook menu items according to recipes, portion guidelines, and presentation standards.
Set up and stock workstations with all necessary ingredients and supplies before each shift.
Maintain a clean, organized, and sanitary work area in accordance with food safety and health department regulations.
Ensure all food is prepared and served in a timely manner while maintaining quality standards.
Properly label, date, rotate, and store food products using FIFO procedures.
Monitor food quality and report inventory shortages or product concerns to culinary leadership.
Assist with receiving and storing deliveries while maintaining proper food storage practices.
Operate kitchen equipment safely and report any equipment concerns promptly.
Work collaboratively with fellow culinary and front-of-house team members to ensure an exceptional guest experience.
Support banquet functions, special events, and other culinary operations as needed.
Follow all company policies, safety procedures, and sanitation standards.