Line Cook

Castle Management•Clermont, FL

1d•Onsite

About The Position

Spend your days working in a resort style community at Windsor Cay. This is a great opportunity to love where you work! The Line Cook will prepare basic components of each dish on the menu using proven recipes, ensuring portion sizes and meal prep procedures are followed. They will also maintain kitchen cleaning standards, assist with portion prep for other shifts, monitor product freshness, and track inventory. Additionally, the role involves designing new menu choices based on seasonal ingredients and customer demand.

Requirements

1 year in restaurant or comparable field
High School diploma/ GED
Knowledge of best practices for training kitchen staff and implementing kitchen procedures
High level of creativity, professionalism and reliability
Comfortable working with a team in a fast-paced kitchen environment
Excellent verbal communication and organization skills
Fluent in English as a primary language.
Ability to lift up to 40 lbs.
Ability to work in an upright standing or sitting position for long periods of time, may fluctuate.
May handle, finger, grasp and lift objects and packages.
Reach with hands and arms, communicate, receive and exchange ideas and information.
Ability to quickly and easily navigate the property/building as required to meet the job functions; complete all required forms.

Nice To Haves

May be required to travel for training sessions off-site on an ad-hoc basis.
May be occasionally required to cover for front desk staff at other communities within a reasonable commuting distance when needed.
Ability to work extended hours and weekends based on project requirement.
Ability to respond to emergencies and callouts in a timely manner.

Responsibilities

Prepare basic components of each dish on our menu using our proven recipes
Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Work with team of cooks to do portion prep work for other shifts when needed
Monitor product freshness and rotate out old product based on a schedule created by the restaurant
Design new menu choices based on seasonal ingredients and customer demand
Track, record and replenish inventory as needed