Line Cook

Daytona Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $16.00

Work Schedule

Standard Hours

Day Shifts

Benefits

weekly pay

Staff Member discounts

Tuition Reimbursement

Fun upbeat working environment

career growth

401K Matching

Paid Time Off

Job Description

Margaritaville and Landshark is a vibrant and welcoming hospitality company known for creating a tropical paradise atmosphere where people from all walks of life converge to enjoy fun and escapism. Established in the casual dining and entertainment industry, Margaritaville and Landshark have developed a reputation for providing a unique and memorable guest experience. With a focus on delivering high-quality service and culinary excellence, the company has become one of the top employers in the sector, attracting talent through competitive wages, comprehensive benefits packages, and ample opportunities for career advancement. The company prides itself on fostering a culture where 90% of team members express their love for their jobs and 92% are proud to be part of the Margaritaville and Landshark family. This culture is underpinned by a commitment to employee satisfaction and empowerment, which reflects in the exceptional service delivered to guests.

The available role is a cook position, responsible for the preparation and cooking of food in alignment with company-directed specifications. This position is critical in maintaining the high standards of food quality and safety that Margaritaville and Landshark promise to their customers. The role involves various responsibilities, including setting up and breaking down workstations, ensuring timely and efficient food delivery, and preparing dishes according to established recipes and plating guidelines. The cook is expected to meet guest requests with consistency and maintain cleanliness and safety throughout the kitchen environment. This role also includes assisting in training new staff members and supporting team members across multiple stations to ensure smooth and efficient kitchen operations.

Ideal candidates will thrive in a fast-paced, high-energy environment where teamwork and professionalism are paramount. The position offers weekly pay, staff member discounts, tuition reimbursement, a fun and upbeat working environment, career growth opportunities, 401K matching, paid time off, and other benefits conducive to personal and professional development. New hires will be required to adhere to safety and sanitation standards, chemical handling regulations, and the overall policies outlined in the staff member handbook. The role requires physical stamina, including the ability to stand for extended periods, lift heavy objects, and maintain balance while navigating kitchen spaces. Strong communication skills are essential, given the need to interact with various departments and maintain guest satisfaction under demanding conditions. This job represents an excellent opportunity for culinary professionals seeking to join a reputable company that values its employees and provides a dynamic and rewarding work environment.

Job Requirements

Good written and verbal communication skills
six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
or equivalent combination of education and experience
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
high school degree or GED preferred
culinary degree or equivalent preferred
health permit/food safety cards and alcohol awareness certification
must be able to work in a fast-paced, high energy and physically demanding environment
must be able to spend 100% 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 size and shape
maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces
will be 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/or up to 30 pounds of force frequently
must be able to communicate clearly with guests in the primary language of the restaurant (primarily English)
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
ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

Job Qualifications

Good written and verbal communication skills
six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for
or equivalent combination of education and experience
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
high school degree or GED preferred
culinary degree or equivalent preferred
health permit/food safety cards and alcohol awareness certification
must be able to communicate clearly with guests in the primary language of the restaurant (primarily English)

Job Duties

Ensures all materials and supplies are available
sets up station 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 cook time standards
coordinates food orders to ensure timely and efficient delivery to each table
executes designated preparation and/or 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 workstation and assists in overall kitchen cleanliness, including cleaning all station equipment at the end of each shift
maintains safety standards while using knives and other food preparation equipment
restocks and/or breaks down workstation at the conclusion of 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 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 as assigned or determined by chefs, management or supervisors and moves with a sense of urgency
understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management
adheres to all company policies and procedures as established in the staff member handbook