On Call Line Cook

EOS Hospitality•Islamorada, FL

2h•Onsite

About The Position

The On Call Line Cook prepares, cooks, and plates menu items according to established recipes, presentation standards, and portion guidelines in a compact food truck kitchen. The role supports regular service as well as special events, private functions, and periods of increased resort occupancy, while maintaining food quality and an exceptional guest dining experience. The cook maintains cooking stations and supplies, assists with ingredient preparation and inventory, and follows food safety, sanitation, storage, labeling, temperature-control, and health department requirements. The role collaborates with Food & Beverage team members, adapts to changing service needs, and contributes to the resort’s commitment to hospitality and memorable guest experiences. This is an on-call position with a schedule based on business needs, including weekends, holidays, and special events.

Requirements

Knowledge of cooking techniques, food preparation, kitchen equipment, and safe food handling practices.
Ability to work efficiently in a compact kitchen environment while maintaining quality and cleanliness.
Strong organizational skills and attention to detail.
Ability to multitask during busy service periods.
Dependable and flexible, with willingness to work an on-call schedule based on business needs, including weekends, holidays, and special events.
Ability to stand for extended periods and work in a fast-paced kitchen environment.
Ability to lift, carry, push, and pull up to 50 pounds.
Comfort working in a compact food truck kitchen with exposure to heat, cooking equipment, and varying temperatures.
Ability to bend, reach, and perform repetitive food preparation tasks throughout shifts.

Nice To Haves

High school diploma or equivalent preferred.
Previous line cook, prep cook, or professional kitchen experience preferred.
Experience in a food truck, mobile kitchen, or small commercial kitchen environment is a plus.
Food Handler Certification preferred.
ServSafe Certification or equivalent food safety training is a plus.

Responsibilities

Prepare, cook, and plate menu items according to established recipes, presentation standards, and portion guidelines.
Work efficiently in a food truck kitchen, maximizing limited workspace while maintaining quality and consistency.
Set up, stock, and maintain cooking stations with necessary ingredients, supplies, and equipment.
Assist with food preparation, including chopping, portioning, marinating, and preparing ingredients for daily service.
Monitor food quality, freshness, and presentation.
Support food service during special events, private functions, and periods of increased resort occupancy.
Follow applicable food safety, sanitation, and health department regulations.
Maintain proper food storage, labeling, temperature controls, and inventory rotation.
Clean and sanitize cooking surfaces, utensils, equipment, and food preparation areas.
Keep the food truck and surrounding work areas clean, organized, and compliant with safety standards.
Promptly report equipment malfunctions, maintenance concerns, and food safety issues.
Collaborate with Food & Beverage team members to support timely, efficient meal preparation and service.
Maintain a positive, professional attitude in a fast-paced, guest-focused environment.
Assist with receiving deliveries, stocking inventory, and minimizing food waste.
Adapt to changing service demands, menu offerings, and operational needs.
Support the resort’s commitment to hospitality and memorable guest experiences.