Senior Line Cook- Margaritaville Resort Orlando

NDM Hospitality Services • Kissimmee, FL

3d • Onsite

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 Senior Line Cook must demonstrate strong culinary skills, attention to detail, dependability, and the ability to perform effectively in a fast-paced hospitality environment.

Requirements

• Minimum of 5 years of professional culinary experience, preferably in a hotel, resort, restaurant, banquet, or high-volume food service environment.
• 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.

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 working 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 prior to service.
• Execute multiple food orders accurately and efficiently during high-volume periods.
• Maintain appropriate portion control and food quality standards.
• Assist with daily prep, including chopping, portioning, marinating, sauces, stocks, and other culinary preparations.
• Ensure all food is properly stored, labeled, dated, and rotated 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 effectively with the Sous Chef, Executive Chef, and culinary team regarding operational needs and challenges.
• Assist with maintaining a positive, respectful, and team-oriented kitchen culture.
• Support the leadership team with opening, closing, and shift-transition procedures.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Follow all food safety, sanitation, HACCP, and health department requirements.
• Properly operate, clean, and maintain kitchen equipment.
• Monitor and maintain appropriate food temperatures.
• Report equipment malfunctions, safety concerns, food quality issues, and inventory needs promptly.
• Ensure proper sanitation of 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 that meets established quality, presentation, and timing standards.
• Work collaboratively with servers, culinary leadership, and other departments to support an exceptional guest experience.
• Maintain professionalism and composure during high-volume and stressful service periods.
• Demonstrate flexibility by assisting other culinary stations and areas as operationally needed.

Benefits

• Work with a "Win from within company"

What This Job Offers

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