Kitchen Line Cook at LR PALM HOUSE LLC

Job DescriptionJob DescriptionDescription:Position SummaryThe Kitchen Line Cook is a vital member of the Palm House culinary team, responsible for the preparation and execution of high-quality dishes for both guest dining and employee meals. This position requires a skilled and experienced line cook who can perform effectively in a fast-paced kitchen while maintaining consistency, flavor, and presentation standards. In addition to supporting regular kitchen operations, this role will assist with the preparation and service of cafeteria meals for Palm House staff, ensuring nutritious, well-balanced, and appealing offerings. The Line Cook upholds the property’s culinary excellence and hospitality values, contributing to a positive, efficient, and professional kitchen environment. Key ResponsibilitiesDaily Food Preparation & ServicePrepare and cook menu items across assigned stations (grill, sauté, fry, pantry, etc.) according to standardized recipes and portion controls. Support the cafeteria meal program by preparing and serving daily breakfast and lunch items for staff, ensuring quality, variety, and timeliness. Maintain consistency in flavor, appearance, and portion size for all dishes served. Assist in rotating and updating cafeteria menus weekly or bi-weekly to provide fresh and balanced meal options. Ensure all food is cooked, held, and served at proper temperatures and within food safety guidelines. Support banquet and special event meal preparation as needed. Food Safety & SanitationStrictly comply with all food safety, sanitation, and hygiene standards in accordance with HACCP and local health department regulations. Keep kitchen, prep, and service areas clean, organized, and fully stocked during all shifts. Sanitize and maintain kitchen tools, utensils, and equipment after each use. Label, date, and store all ingredients properly to prevent spoilage and contamination. Conduct temperature checks and log readings for hot and cold food storage daily. Report maintenance or safety issues to the Chef or Manager immediately. Inventory & OrderingAssist with monitoring and rotating inventory to minimize waste and ensure freshness. Communicate low stock items or supply needs promptly to the Executive Chef or Sous Chef. Receive, inspect, and store deliveries according to quality and safety standards. Follow cost-control procedures aligned with Palm House’s sustainability and efficiency goals. Staff Relations & Service StandardsProvide courteous, timely, and professional service to all Palm House staff dining in the cafeteria. Anticipate staff meal needs, maintain food levels during service, and accommodate dietary preferences when possible. Contribute to a positive, welcoming atmosphere in the staff dining area that reflects Palm House’s culture of hospitality. Work collaboratively with kitchen and cafeteria team members to ensure smooth service flow. Administrative & Support DutiesParticipate in menu planning with the Executive Chef for both guest and staff meal programs. Document and report daily cafeteria meal counts, production notes, and food waste metrics. Support kitchen preparation for special staff events, meetings, or holiday functions. Uphold Palm House uniform, grooming, and appearance standards at all times. Perform other culinary duties as assigned. QualificationsEducation & ExperienceHigh school diploma or equivalent required; formal culinary training preferred. Minimum 3–5 years of experience as a Line Cook in a high-volume hotel, resort, or fine dining environment. Proven skill in multiple cooking methods (grill, sauté, roast, etc.) and strong understanding of kitchen operations. Experience in staff or cafeteria meal preparation strongly preferred. ServSafe or equivalent Food Handler Certification preferred. Skills & AbilitiesExcellent culinary, knife, and food preparation skills across various cuisines. Strong organizational and time management abilities. Ability to multitask and work efficiently under pressure. High attention to detail and consistency in quality. Strong communication and teamwork skills with a positive, professional attitude. Flexibility to adapt menus or accommodate dietary needs. Ability to lift up to 50 pounds and stand for extended periods. Physical RequirementsFrequent standing, walking, lifting, bending, and reaching throughout the shift. Ability to safely operate kitchen equipment, including ovens, grills, and slicers. Work in hot, cold, and humid environments typical of a professional kitchen. Maintain focus, stamina, and composure during high-volume service periods. Requirements: