Line Cook

Castle Group • Davenport, FL

14d • Onsite

About The Position

The Line Cook joins the Food & Beverage team at Windsor Island Resort, preparing and presenting menu items in a commercial kitchen serving residents and guests. The role is responsible for maintaining consistent food quality, portioning, presentation, safety, sanitation, and station readiness throughout service. The cook also supports inventory management, food preparation planning, special events, catering, holiday celebrations, and menu development as requested.

This position requires at least five years of professional cooking experience and the ability to work effectively in a fast-paced, high-volume kitchen. Availability must be flexible for weekdays, weekends, holidays, and special events. Scheduled shifts may vary between 7:00 AM and midnight, and extended hours or occasional off-site travel may be needed. The work is primarily indoors in a commercial kitchen, with exposure to heat, steam, humidity, temperature changes, noise, wet or slippery floors, and refrigerated storage areas.

Requirements

• Minimum of five years of professional cooking experience in a restaurant, resort, hotel, catering operation, or comparable food service environment.
• Strong knowledge of cooking techniques, food preparation, kitchen equipment, and restaurant operations.
• Knowledge of food safety, sanitation procedures, proper food storage, and temperature control.
• Experience working in a fast-paced, high-volume kitchen.
• Ability to prepare multiple orders simultaneously while maintaining consistency, accuracy, and food quality.
• Strong understanding of portion control, recipe execution, and food presentation.
• Ability to work independently with minimal supervision while remaining a dependable team player.
• Strong time management, organizational, and communication skills.
• Ability to follow established recipes, kitchen procedures, and management instructions.
• Professionalism, reliability, accountability, and attention to detail.
• Willingness to learn new recipes, cooking techniques, and menu items.
• Ability to adapt to changing business demands, special events, and catering functions.
• Ability to communicate effectively in English with management, coworkers, and other departments.
• Ability to understand and follow written recipes, food safety procedures, and kitchen instructions.
• Flexible availability for weekdays, weekends, holidays, and special events.
• Willingness to work opening, mid, and closing shifts as scheduled; scheduled shifts may vary between 7:00 AM and 12:00 AM.
• Ability to work extended hours when necessary and respond to schedule adjustments and operational needs.
• Dependability, punctuality, and ability to report to scheduled shifts consistently.
• Ability to travel off-site occasionally for training, catering events, or other business-related functions.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, push, or pull 50 pounds or more as required, with reasonable accommodations where applicable.
• Ability to frequently bend, reach, twist, kneel, and perform repetitive movements associated with food preparation and cooking.
• Ability to safely operate commercial kitchen equipment and work around hot surfaces, steam, sharp utensils, and other common kitchen hazards.
• Ability to move efficiently throughout the kitchen, storage areas, walk-in coolers, and other designated workspaces.

Nice To Haves

• High school diploma or GED.
• Previous experience with inventory management, food preparation planning, and minimizing food waste.
• Food Handler Certification or ServSafe Certification.
• Bilingual ability.

Responsibilities

• Prepare, cook, and present menu items according to established recipes, portion sizes, and quality standards.
• Maintain consistency in food preparation, presentation, taste, and portion control.
• Set up, stock, and maintain assigned cooking stations before, during, and after service.
• Follow food safety, sanitation, and food-handling procedures in accordance with health department regulations.
• Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, refrigeration units, and food storage areas.
• Label, date, store, and rotate food products using FIFO procedures.
• Monitor food freshness, quality, and expiration dates to minimize waste and maintain food safety.
• Complete daily food preparation and restocking to prepare the kitchen for upcoming shifts.
• Work efficiently and independently while maintaining food quality during high-volume service periods.
• Communicate with fellow cooks, kitchen leads, and management to support smooth daily operations.
• Assist with inventory management by monitoring product levels, identifying shortages, and notifying management when supplies need replenishment.
• Assist with food preparation for special events, catering functions, holiday celebrations, and other resort activities.
• Follow established kitchen procedures, company policies, and operational standards.
• Demonstrate reliability, professionalism, teamwork, and willingness to assist where needed.
• Assist with developing menu items, seasonal specials, and creative food offerings when requested by management.
• Complete additional kitchen duties as assigned by management.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED