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

Pyramid Global Hospitality•Jacksonville, FL

About The Position

The Line Cook prepares and cooks high-quality food consistently and efficiently in a fast-paced luxury resort kitchen. The role supports daily restaurant service, banquet functions, and special events by executing recipes, maintaining portion control, ensuring proper presentation, and upholding food quality, safety, and sanitation standards. The Line Cook contributes to smooth kitchen operations and culinary experiences that meet 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.
Strong knowledge of 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.
Proficiency in English, including speaking, reading, writing, and understanding.
Ability to stand for extended periods, lift up to 50 lbs, work in hot and humid conditions, and safely handle kitchen tools.
Fully flexible schedule, including early mornings, evenings, weekends, holidays, and on-call availability as required.

Nice To Haves

Experience in banquet or resort settings.
Culinary certification, apprenticeship, or formal training.

Responsibilities

Prepare and cook hot and cold menu items according to recipes, specifications, portion sizes, quality standards, and presentation guidelines.
Set up and stock the assigned station with required mise en place for service, banquets, and events.
Use cooking methods such as grilling, sautéing, frying, and roasting consistently and promptly during high-volume periods.
Inspect and select fresh, high-quality ingredients for preparations.
Measure, weigh, portion, and label food items accurately; follow recipes and scaling instructions.
Maintain cleanliness, organization, and sanitation of the workstation, equipment, and kitchen areas in compliance with health codes and resort standards.
Follow food safety, sanitation, and hygiene protocols.
Assist with banquet and event food production, including plating and garnishing for large functions.
Collaborate with Sous Chefs, Banquet Chefs, and other kitchen stations to support efficient operations.
Monitor food waste and inventory, and prepare supply requisitions as needed.
Perform side duties such as deep cleaning, equipment maintenance checks, and other tasks assigned by supervisors.