Line Cook

Castle Management•Davenport, FL

13d•Onsite

About The Position

The Line Cook prepares and presents menu items according to established recipes, portion sizes, and quality standards for the Food & Beverage team at Windsor Island Resort. The role supports consistent food preparation and service, maintains cooking stations and kitchen cleanliness, follows food safety and sanitation procedures, and helps keep food supplies fresh, organized, and adequately stocked. The Line Cook also assists with inventory, special events, catering, seasonal offerings, and other kitchen duties as assigned. The position requires flexible availability for varied shifts, weekdays, weekends, holidays, and special events. Work is primarily indoors in a commercial kitchen and may involve occasional off-site travel for training or business functions.

Requirements

Minimum of 5 years of professional cooking experience in a restaurant, resort, hotel, catering operation, or comparable food service environment.
Strong knowledge of cooking techniques, food preparation, kitchen equipment, and restaurant operations.
Knowledge of food safety, sanitation procedures, proper food storage, and temperature control.
Experience working in a fast-paced, high-volume kitchen environment.
Ability to prepare multiple orders simultaneously while maintaining consistency, accuracy, and food quality.
Strong understanding of portion control, recipe execution, and food presentation.
Ability to work independently with minimal supervision while remaining a dependable team player.
Excellent time management, organizational, and communication skills.
Ability to follow established recipes, kitchen procedures, and management instructions.
Professionalism, reliability, accountability, and attention to detail.
Willingness to learn new recipes, cooking techniques, and menu items.
Ability to adapt to changing business demands, special events, and catering functions.
Ability to communicate effectively in English with management, coworkers, and other departments, and to understand and follow written recipes, food safety procedures, and kitchen instructions.
Flexible availability for weekdays, weekends, holidays, and special events; willingness to work opening, mid, and closing shifts.
Ability to work extended hours when necessary and respond to schedule adjustments and operational needs in a timely manner.
Dependability and punctuality, with consistent attendance at scheduled shifts.
Ability to stand and walk for extended periods; lift, carry, push, or pull 50 pounds or more; and frequently bend, reach, twist, kneel, and perform repetitive movements.
Ability to safely operate commercial kitchen equipment and work around hot surfaces, steam, sharp utensils, and other common kitchen hazards.
Ability to move efficiently through the kitchen, storage areas, walk-in coolers, and other workspaces while maintaining safety and sanitation standards.

Nice To Haves

High school diploma or GED.
Previous experience with inventory management, food preparation planning, and minimizing food waste.
Food Handler Certification or ServSafe Certification.
Bilingual ability; bilingual candidates are encouraged to apply.

Responsibilities

Prepare, cook, and present menu items according to established recipes, portion sizes, and quality standards.
Maintain consistency in food preparation, presentation, taste, and portion control.
Set up, stock, and maintain assigned cooking stations before, during, and after service.
Follow food safety, sanitation, and food-handling procedures in accordance with health department regulations.
Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, refrigeration units, and food storage areas.
Label, date, store, and rotate food products using FIFO procedures; monitor freshness, quality, and expiration dates.
Complete daily food preparation and restocking to prepare the kitchen for upcoming shifts.
Work efficiently and independently while maintaining food quality during high-volume service periods.
Communicate with fellow cooks, kitchen leads, and management to support smooth operations.
Assist with inventory management by monitoring product levels, identifying shortages, and notifying management when supplies need replenishment.
Assist with food preparation for special events, catering functions, holiday celebrations, and other resort activities.
Follow kitchen procedures, company policies, and operational standards; demonstrate reliability, professionalism, and teamwork.
Assist with developing new menu items, seasonal specials, and creative food offerings when requested by management.
Complete additional kitchen duties as assigned by management.
Work opening, mid, and closing shifts as scheduled; support extended hours when necessary.
Travel occasionally off-site for training, catering events, or other business-related functions.