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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $17.00 - $21.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
weekly pay
Staff Member discounts
Tuition Reimbursement
Medical insurance
Dental Insurance
Vision Insurance
Group Life Insurance
short-term disability insurance
long-term disability insurance
401(k) with company matching
Paid Time Off
fun work environment
Career growth opportunities
Job Description
Margaritaville and Landshark is a warm and inviting hospitality establishment known for creating a paradise-like experience for guests by blending fun, escape, and exceptional service. The company has garnered a strong reputation as one of the top employers due to its competitive wages, comprehensive benefits packages, and commitment to career advancement for its team members. The culture at Margaritaville and Landshark is characterized by enthusiasm and pride, with 90 percent of team members expressing love for their jobs and 92 percent feeling proud to work for the brand. This reflects a positive workplace environment focused on teamwork, guest satisfaction, and... Show More
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 required in states where mandated
- Must be able to work in a fast-paced, high energy, and physically demanding environment
- Must be able to spend 100 percent of working time standing, walking, and reaching
- Must be able to push, pull and lift objects from a lower to higher position or move objects horizontally from position to position
- Must be able to feel or grasp objects of different size and shape
- Must maintain 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
- Hearing normal speaking levels with or without correction
- Specific vision abilities including close, distance, color, peripheral, depth perception, and the ability to adjust focus
- 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
- 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 required in states where mandated
- 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 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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