LINE COOK - REGATTA BAY GOLF & YACHT CLUB

Legendary SVS LLC•Destin, FL

2d•$18 - $22

About The Position

The Line Cook helps provide guests with an excellent meal and service experience. Working with the Chef, the role supports and supervises food production and preparation while maintaining quality and cost standards. The Line Cook is expected to provide one-on-one customer service and represent the company’s focus on “Legendary” service. Reliable transportation is required. The position requires a high school diploma or GED. A minimum of two years of cooking experience is strongly preferred. Candidates should understand cooking methods and procedures, handle knives, follow recipes and directions, work accurately and quickly, remain calm in a fast-paced environment, and contribute as an organized, self-motivated team member. Employees must be available to work days, nights, weekends, and holidays. The role pays $18–$22 per hour based on experience and includes golf privileges, a 401(k), an extended health benefits package, and a meal allowance.

Requirements

High school diploma or GED.
Passion for hospitality.
Basic written and verbal communication skills.
Understanding of cooking methods and procedures, and knife-handling skills.
Ability to perform tasks accurately and quickly with attention to detail.
Ability to read and follow cooking directions.
Ability to remain calm in a fast-paced environment.
Organized and self-motivated.
Ability to work as a team member.
Ability to read and comprehend simple instructions, correspondence, memos, safety rules, operating instructions, and procedure manuals; write simple correspondence; and speak, read, write, and comprehend English.
Basic arithmetic skills, including adding, subtracting, multiplying, and dividing.
Ability to use common sense to carry out detailed but uncomplicated written or oral instructions and address problems involving a few concrete variables in standardized situations.
Availability to work days, nights, weekends, and holidays; the operation is open seven days a week.
Reliable transportation and a valid driver’s license.
Ability to sit; reach with hands and arms; talk or hear; taste or smell; and frequently stand, walk, and stoop, kneel, crouch, or crawl. Ability to lift 5–15 pounds regularly and more than 15 pounds with assistance on occasion.
Vision abilities including close, distance, and color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

A minimum of two years of cooking experience is strongly preferred.

Responsibilities

Set up and stock food items and necessary supplies.
Maintain cleanliness and follow food sanitation requirements, including proper food handling and storage.
Prepare ingredients, then cook and assemble dishes according to recipes.
Control portions and minimize waste to keep costs within the forecasted range.
Restock workstation ingredients and meet preparation times so dishes are prepared and delivered promptly.
Set up and clean the station according to restaurant protocol.
Maintain a clean workstation, including kitchen equipment, tables, and shelves.
Comply with applicable sanitary, health, and personal hygiene standards.
Ensure the quality and freshness of ingredients and products.
Perform additional tasks as assigned by the sous-chef or executive chef, as well as other assigned duties.
Follow applicable safety rules and regulations, use appropriate personal protective equipment, and comply with the company’s Safety Policy.