This role involves preparing all menu items according to recipes and yield guides, as well as directing, training, and monitoring the performance of other Line Cooks. The position requires maintaining organization, cleanliness, and sanitation of work areas and equipment. Key tasks include preparing and assigning production and prep work, communicating changes throughout the shift, setting up and breaking down work stations, and informing the Sous Chef of necessary supplies. The ideal candidate will have experience as a Line Cook in a hotel/resort or restaurant, be able to work all stations on the line, and possess a food handling certification. A high work ethic and self-initiative are essential, along with a team-oriented attitude. The role may require working varying schedules, including nights, weekends, and holidays.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed