Rest1 Cook

DOLPHIN HOTEL MANAGEMENT•Treasure Island, FL

27d•$18 - $20•Onsite

About The Position

The Line Cook prepares food items, maintains kitchen cleanliness, and assists with culinary tasks to provide guests with a high-quality dining experience. The role involves preparing menu items according to recipes, portion controls, and presentation standards, and ensuring food is prepared promptly and meets quality standards. The Line Cook sets up and stocks workstations, maintains food freshness and proper storage, and uses kitchen equipment safely and efficiently. The role also includes food preparation, communication with kitchen staff, servers, and management, and reporting shortages, equipment issues, and safety hazards to the Kitchen Manager. The Line Cook follows company policies and food-handling regulations, supports kitchen cleaning and sanitation throughout the shift, and performs additional tasks assigned by Restaurant or Hotel Management. This position is based at Bilmar Beach Resort in Treasure Island, Florida, and is full-time. The listed salary range is $18.00–$20.00 per hour.

Requirements

Strong attention to detail and ability to work efficiently in a fast-paced environment.
Good communication skills and ability to work well as part of a team.
Ability to follow recipes and maintain consistency in food preparation.
Knowledge of kitchen safety, sanitation, and food-handling procedures.
Basic knife skills and understanding of kitchen equipment.
Positive, can-do attitude and willingness to take on additional tasks as needed.
Ability to stand for extended periods, walk, and use hands and fingers to handle food and kitchen equipment.
Ability to lift up to 50 pounds, bend, and reach as needed.
Ability to work in a hot, fast-paced kitchen environment.
Manual dexterity for tasks such as chopping, slicing, and using kitchen tools.
Ability to work safely around sharp knives, hot surfaces, and kitchen appliances.
Close vision for tasks such as reading recipes and checking food quality.

Nice To Haves

Culinary training.

Responsibilities

Prepare and cook menu items according to recipes, portion controls, and presentation standards.
Ensure food is prepared in a timely manner and meets quality standards.
Set up and stock workstations with ingredients, utensils, equipment, and other necessary supplies.
Follow health, safety, and sanitation guidelines to maintain a clean and safe kitchen.
Maintain a clean and organized workspace throughout the shift.
Monitor food freshness and rotate stock as necessary.
Operate grills, fryers, ovens, stovetops, and other kitchen equipment safely and efficiently.
Assist with food preparation tasks such as chopping, peeling, and marinating.
Communicate with kitchen staff, servers, and management to support smooth service.
Report food shortages, equipment issues, and safety hazards to the Kitchen Manager immediately.
Follow portion control guidelines to minimize waste.
Clean the kitchen before, during, and at the end of the shift, including sanitizing surfaces, washing utensils and dishes, and storing food properly.
Label and date stored food items with a colleague’s first name in accordance with food safety standards.
Adhere to company policies and food-handling regulations.
Complete additional tasks assigned by Restaurant or Hotel Management.