Line Cook- The Westin Grand Cayman Seven Mile Beach Resort & Spa-1

Pyramid Global Hospitality•Jacksonville, FL

3d•Onsite

About The Position

Pyramid Global Hospitality, operating The Westin Grand Cayman Seven Mile Beach Resort & Spa, is seeking a Line Cook to join their team. This role is responsible for preparing and cooking high-quality food items consistently and efficiently at the newly renovated Grill Restaurant. The Line Cook supports daily restaurant service 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 will contribute to seamless kitchen operations while delivering exceptional culinary experiences that align with the Hotel’s Brand Standards and expectations. Pyramid Global Hospitality emphasizes a 'People First' culture, offering a supportive and inclusive work environment with opportunities for growth, development, and wellbeing. They provide comprehensive benefits, ongoing training, and a collaborative atmosphere across their portfolio of over 230 properties worldwide.

Requirements

3–4 years as a Line Cook in a high-volume restaurant or luxury resort kitchen.
Prior experience managing high-volume breakfast rushes, multi-outlet dining, or large-scale banquet plating.
Strong knife skills, mastery of diverse cooking techniques, and basic math for recipe scaling.
Ability to stand for long periods, lift up to 50 lbs, and work comfortably in hot, humid kitchen environments.
Fluent in English with full flexibility for early mornings, evenings, weekends, and holidays.
High school diploma required.

Nice To Haves

A culinary arts degree, apprenticeship, or formal kitchen certification is highly preferred.

Responsibilities

Prepare, cook, and plate hot and cold menu items following exact recipes and portion controls.
Set up and stock assigned stations with full mise en place for daily service and large banquets.
Execute cooking techniques (grilling, sautéing, frying) quickly and consistently during high-volume periods.
Maintain a clean workstation and follow strict daily food safety, hygiene, and health code protocols.
Minimize food waste, track inventory, and collaborate with Sous Chefs and stewards for smooth kitchen operations.