Senior Line Cook- Margaritaville Resort Orlando

NDM Hospitality Services • Kissimmee, FL

11d

About The Position

The Senior Line Cook is an experienced culinary professional responsible for preparing high-quality food according to established recipes, presentation standards, food safety requirements, and departmental procedures. The role supports and guides line cooks while helping maintain an efficient, organized, high-performing kitchen. It requires strong culinary skills, attention to detail, dependability, and effectiveness in a fast-paced hospitality environment.

The Senior Line Cook prepares and cooks menu items, sets up and maintains stations, supports daily preparation and high-volume service, and monitors food quality and safe storage. The role also helps train culinary team members, supports shift operations, follows sanitation and food-safety requirements, assists with inventory and cost control, and collaborates with other departments to provide a strong guest experience. Work may include flexible schedules, evenings, weekends, holidays, and extended shifts as business needs require.

Requirements

• Minimum of 5 years of professional culinary experience.
• Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
• Ability to work effectively in a fast-paced, high-volume environment.
• Strong understanding of food safety and sanitation practices.
• Ability to read and follow recipes and standardized production procedures.
• Ability to communicate effectively with culinary leadership and team members.
• Strong organizational skills and attention to detail.
• Ability to work independently and effectively as part of a team.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as business needs require.
• Ability to stand and walk for extended periods; frequently bend, reach, stoop, push, pull, and lift.
• Ability to lift and carry food products, equipment, and supplies weighing up to 50 pounds.
• Ability to work in a hot, humid, fast-paced kitchen environment and safely operate standard commercial kitchen equipment.

Nice To Haves

• Culinary degree or certificate from an accredited culinary program.
• Previous experience in a senior line cook, lead cook, or similar culinary position.
• Experience in a hotel, resort, restaurant, banquet, or high-volume food service environment; luxury hotel, resort, convention, or high-volume culinary experience is preferred.
• ServSafe or other recognized food safety certification.

Responsibilities

• Prepare and cook menu items according to standardized recipes, specifications, and presentation standards.
• Set up and maintain assigned stations before service and execute multiple orders accurately and efficiently during high-volume periods.
• Maintain portion control, food quality, freshness, temperature, and presentation standards.
• Assist with daily preparation, including chopping, portioning, marinating, and preparing sauces, stocks, and other items.
• Store, label, date, and rotate food according to FIFO standards.
• Assist with banquet, catered, special-event, and high-volume production as assigned.
• Serve as a senior resource and role model for line cooks and other culinary team members, providing guidance and hands-on training.
• Help ensure station coverage and workflow during assigned shifts; communicate operational needs and challenges to culinary leadership.
• Support a positive, respectful, team-oriented kitchen culture and assist with opening, closing, and shift-transition procedures.
• Maintain a clean, organized, and sanitary workstation; follow food safety, sanitation, HACCP, and health department requirements.
• Properly operate, clean, and maintain kitchen equipment and monitor food temperatures.
• Promptly report equipment malfunctions, safety concerns, food quality issues, and inventory needs.
• Assist with receiving, inspecting, storing, and rotating food products; monitor product levels and communicate shortages.
• Help minimize food waste through proper preparation, storage, portion control, and product utilization.
• Assist with inventory counts and maintaining appropriate product levels.
• Deliver food that meets established quality, presentation, and timing standards.
• Collaborate with servers, culinary leadership, and other departments to support the guest experience.
• Maintain professionalism during high-volume or stressful service periods and assist other culinary stations or areas as needed.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed