Line Cook at Stay Hospitality

Job DescriptionJob DescriptionJob DescriptionThe Line Cook is responsible for preparing and cooking menu items according to established recipes, standards, and presentation guidelines. This role ensures that guests receive high-quality, flavorful meals while maintaining a clean, safe, and organized kitchen environment. The Line Cook works closely with the culinary team to support smooth kitchen operations and deliver an exceptional dining experience.Key ResponsibilitiesPrepare and cook menu items in accordance with recipes, portion controls, and presentation standardsOperate kitchen equipment safely and efficiently, including grills, ovens, fryers, and slicersEnsure food quality, freshness, and consistency before servingMaintain a clean and organized workstation throughout the shiftFollow proper food handling, storage, and sanitation procedures in compliance with health and safety standardsIdentify and handle allergens properly to prevent cross-contamination and ensure guest safetyAssist with prep work, stock rotation, and inventory managementCommunicate effectively with Executive Chef, Food and Beverage Manager, Servers, Cooks, and fellow kitchen team members to ensure timely serviceAssist with opening and closing duties, including setup, breakdown, and cleaning of kitchen stationsReport low stock levels, equipment malfunctions, or safety concerns to management promptlyUphold hotel standards by consistently delivering high-quality food and contributing to a positive kitchen cultureMust-Have QualificationsPrevious experience as a line cook, prep cook, or in a professional kitchen environmentKnowledge of cooking techniques, food safety, and kitchen equipmentAbility to follow recipes, portion guidelines, and presentation standardsStrong teamwork and communication skillsAbility to multitask and work well in a fast-paced environmentFlexibility to work evenings, weekends, and holidays as neededPreferred Qualifications (Not Required)ServSafe Food Handler certification - must pass certification exam within 90 days of start datePhysical DemandsAbility to stand and walk for extended periods (up to 8 hours per workday)Frequent exposure to hot foods and kitchen equipment.Exposure to cleaning chemicalsMust be able to lift and carry up to 50 lbs (e.g., supplies, equipment)Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functionsOther InformationFLSA Classification: Non-Exempt Reports To: Executive ChefWork location: Onsite at The Garden Hotel, Fort Lauderdale, FL.Work environment: Kitchen. Exposure to hot, cold, and/or humid environments.Working schedule: Flexibility with work hours, including weekends and holidays is essential, as scheduling will depend on business needs. This position may require evening availability. Adaptability is key in a hospitality environmentBenefits & Perks Stay Hospitality offers a competitive benefits package designed to support your well-being and work-life balance. Eligibility for specific benefits may vary based on employment status, job classification, and tenure.Depending on your role and eligibility, benefits may include:Health, dental, and vision insurancePaid time off and holidaysFlexible scheduling optionsEmployee discounts at Stay Hospitality propertiesOpportunities for professional development and career growthStay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or other characteristics protected by law. The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Job descriptions are subject to change at the discretion of management.