Senior Line Cook- Margaritaville Resort Orlando

NDM Hospitality Services•Kissimmee, FL

10d

About The Position

The Senior Line Cook is an experienced culinary professional responsible for preparing high-quality food in accordance with established recipes, presentation standards, food safety requirements, and departmental procedures. This position serves as a key member of the culinary team, providing leadership and support to line cooks while maintaining an efficient, organized, and high-performing kitchen environment. The role 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, maintains an assigned station, supports daily preparation and high-volume service, and helps ensure proper food storage, quality, and presentation. The position provides hands-on guidance to less experienced team members and supports station coverage, kitchen workflow, and shift procedures. It also contributes to food safety and sanitation, equipment upkeep, receiving and inventory, product rotation, and waste reduction. The role works collaboratively with culinary leadership, servers, and other departments to meet food quality, presentation, and timing standards and support the guest experience. Flexible scheduling is required, including evenings, weekends, holidays, and extended shifts as business needs require. The work takes place in a hot, humid, fast-paced kitchen environment and involves standing and walking for extended periods, frequent bending, reaching, stooping, pushing, pulling, and lifting or carrying items weighing up to 50 pounds.

Requirements

Minimum of 5 years of professional culinary experience.
Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
Demonstrated 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 while functioning 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.
Ability to 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, and fast-paced kitchen environment.
Ability to 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.
Experience in a luxury hotel, resort, convention, or high-volume culinary operation.
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.
Execute multiple orders accurately and efficiently during high-volume periods.
Maintain appropriate portion control and food quality 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.
Monitor food quality, freshness, temperature, and presentation throughout service.
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.
Provide guidance and hands-on training to less experienced team members.
Help ensure proper station coverage and workflow during assigned shifts.
Communicate operational needs and challenges to the Sous Chef, Executive Chef, and culinary team.
Support a positive, respectful, team-oriented kitchen culture.
Assist with opening, closing, and shift-transition procedures.
Maintain a clean, organized, and sanitary workstation throughout the shift.
Follow food safety, sanitation, HACCP, and health department requirements.
Properly operate, clean, and maintain kitchen equipment.
Monitor and maintain appropriate food temperatures.
Promptly report equipment malfunctions, safety concerns, food quality issues, and inventory needs.
Sanitize work areas, utensils, equipment, and storage areas.
Assist with receiving, inspecting, storing, and rotating food products.
Monitor product levels and communicate shortages or replenishment needs to culinary leadership.
Minimize food waste through proper preparation, storage, portion control, and utilization.
Assist with inventory counts and maintaining appropriate product levels.
Consistently deliver food meeting established quality, presentation, and timing standards.
Collaborate with servers, culinary leadership, and other departments to support the guest experience.
Maintain professionalism and composure during high-volume and stressful service periods.
Assist other culinary stations and areas as operationally needed.