Line Cook

Boost your career here at the new Margaritaville Resort of Cape Cod . Join our team for a journey filled with island fun, and the spirit of optimal hospitality, where your potential for growth is as endless as the fun, sun, and good vibes.

Job Overview:

Assists the head chef and oversees the chain of food preparation work done by line cooks, who prepare soups, salads, and sauces, and assists the head chef in preparing entrees. Responsible for running a smooth kitchen operation by ensuring the food is of the highest quality and prepared on time.
Essential Duties and Responsibilities:

The following duties are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned:

• Responsible for preparing and cooking food by following company-directed specifications.
• Ensures all materials and supplies are available.
• Set up stations according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cooking time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and line stations without support under normal conditions.
• Prepares food according to the sales forecast and business level.
• Meets special guest requests while providing the same quality standards.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Maintains a clean appearance and workstations and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc. at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and breaks down workstations after the shift.
• Stocks all stations as directed and cleans / closes all stations as directed.
• Assists management in training new Staff Members within their department when applicable.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains a high level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks assigned or determined by chefs, management, or supervisors and moves with urgency.
• Adheres to all company policies and procedures established in the Staff Member Handbook.

Education and Experience Required

• High School diploma and or GED
• A minimum of two to four years of culinary training and experience.
• Previous work-related skills, knowledge, or experience is required. 
• Embodies the following core values: Leadership, Strategy, Customers, Job Performance Measurement, Analysis and Knowledge Management, Workforce Development, and Operational Excellence.

The characteristics described here represent those that a staff member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Qualifications:

• Highly ethical and transparent.
• Valuing People
• Deliver value and results.
• Expert in refined food palate, food preparation, cooking methods, and sanitation protocols
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Physical Requirements:

• Must be able to work in a fast-paced, high energy and physically demanding environment.
• Must be able to spend 90% of working time standing, walking, and reaching.
• Pushing, pulling, and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different sizes and shapes.
• Maintaining body equilibrium to prevent falling while walking, standing, or crouching on narrow, slippery, or erratically moving surfaces.
• Required to use physical capabilities, including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally and up to 30 more frequently.
• Must communicate clearly with our guests in the primary language of the restaurant(s), specific to the location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus.

Work Environment:
 

• Exposed to weather conditions and prevalent temperature changes,
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include but are not limited to, cuts from broken glass and metal cans, burns, slipping, and tripping.
• Frequently required to wash hands and wear gloves.

Language Skills:
 

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills:
 

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Margaritaville offers a rich benefits program with a variety of benefits designed to enrich the lives and well-being of our team members and their families:

• Medical /Dental/Vision Insurance
• Flexible Spending Account
• Paid Time Off (sick, vacation, bereavement, and holidays)
• Pet Insurance
• Employee Hotel Discounts and other Discounts
• Life Insurance
• Short & Long-Term Disability
• 401K Retirement Match
• Monthly Employee Recognition Awards