Line Cook- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality

2d•Onsite

About The Position

The Line Cook is responsible for preparing and cooking high-quality food items consistently and efficiently in a fast-paced luxury resort kitchen. This role supports daily restaurant service, banquet functions, and special events by executing recipes, maintaining portion control, ensuring proper presentation, and upholding the highest standards of food quality, safety, and sanitation. The successful candidate contributes to seamless kitchen operations while delivering exceptional culinary experiences that align with Westin brand and luxury resort expectations.

Requirements

Minimum 3–4 years of experience as a Line Cook in a high-volume restaurant, luxury hotel, resort, or comparable full-service kitchen
High school diploma or equivalent required
Strong knowledge of various cooking techniques, food preparation methods, and basic knife skills
Understanding of food safety, sanitation standards, and applicable health regulations
Basic mathematical skills for recipe scaling, measurements, portioning, and requisitioning
Ability to work efficiently under pressure in a fast-paced environment
Excellent teamwork, communication, and organizational skills
Proficient in English (speak, read, write, and understand) as the primary workplace language
Physically able to stand for extended periods, lift up to 50 lbs, work in hot/humid conditions, and handle kitchen tools safely

Nice To Haves

experience in banquet or resort settings preferred
culinary certification, apprenticeship, or formal training preferred

Responsibilities

Prepare and cook a variety of hot and cold menu items according to predetermined recipes, specifications, portion sizes, quality standards, and presentation guidelines
Set up and stock assigned station with required mise en place for service, banquets, and events
Execute cooking methods (grilling, sautéing, frying, roasting, etc.) with consistency and timeliness during high-volume periods
Visually inspect, select, and use only the freshest, highest-quality ingredients for all preparations
Measure, weigh, portion, and label food items accurately; follow recipes and scaling instructions precisely
Maintain cleanliness, organization, and sanitation of workstation, equipment, and kitchen areas in compliance with health codes and resort standards
Practice daily food safety, sanitation, and hygiene protocols to ensure guest satisfaction and regulatory compliance
Assist in banquet and event food production, including plating and garnishing for large functions
Collaborate with kitchen team members, including Sous Chefs, Banquet Chefs, and other stations, for efficient operations
Monitor food waste, control inventory, and prepare requisitions for supplies as needed
Perform side duties such as deep cleaning, equipment maintenance checks, and other tasks assigned by supervisors