Prep Cook

Pembroke Pines, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $13.75 - $17.25

Work Schedule

Standard Hours

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 brand known for creating a fun and relaxing island-inspired atmosphere for guests from all walks of life. At the heart of our establishment is the commitment to delivering an unforgettable experience filled with escapism and entertainment. As a top employer in the industry, Margaritaville and Landshark pride themselves on offering competitive wages, comprehensive benefits packages, and abundant opportunities for career advancement. The company culture is deeply valued by our employees, as reflected in the high satisfaction rates among our team members, with 90 percent expressing love for their jobs and 92 percent feeling proud to be part of the Margaritaville and Landshark family. Our brand is not just a place to work but a community where career growth, job satisfaction, and a dynamic workload go hand in hand.

The role we are currently looking to fill is a crucial part of our kitchen team, where the preparation and cooking of food must align with our company’s directed specifications and high-quality standards. This position offers an exciting opportunity to work in a fast-paced, high-volume culinary environment that demands precision, safety, and teamwork. As a cook at Margaritaville and Landshark, you will be responsible for setting up your station, preparing ingredients, executing various stations independently, following established recipes, and ensuring food safety and sanitation standards are upheld throughout your shift. This role also includes responsibilities such as assisting management in training new staff members, maintaining inventory, and supporting the overall cleanliness and organization of the kitchen. If you have the passion and skills for culinary arts within a stimulating and rewarding atmosphere, this job offers a chance to be part of an enthusiastic team that values both professionalism and fun. The company supports career development with benefits like tuition reimbursement and 401K matching, making it an ideal place for anyone looking to grow their culinary career. Weekly pay and staff discounts are just additional incentives that attract dedicated individuals who seek a challenging yet rewarding work environment in the hospitality sector.

Job Requirements

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required
culinary degree or equivalent preferred
good 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
high school degree or GED 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 percent of working time standing, walking, and reaching
pushing, pulling and lifting objects from lower to higher positions or moving objects horizontally
feeling or grasping objects of different size and shape
maintaining body equilibrium to prevent falling on narrow, slippery, or erratically moving surfaces
ability to climb 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 pounds of force frequently
must be able to communicate clearly with guests in the primary language
hearing sounds at normal speaking levels with or without correction
specific vision abilities including close, distance, color, peripheral, depth perception and ability to adjust focus

Job Qualifications

Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant
culinary degree or equivalent preferred
good 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
high school degree or GED preferred
health permit/food safety cards and alcohol awareness certification where required by law
knowledge of safety and sanitation practices
ability to communicate clearly in the primary language of the restaurant

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
executes designated preparation stations without support under normal conditions
prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level
follows all company HACCP documentation and procedures throughout daily shifts
responsible for daily requisition of non-food and food products
ensures all products are properly received, stored, and maintained including dating, labeling and rotating
assists management in training new staff members within department when applicable
maintains safety standards while using knives and other food preparation equipment
restocks and/or breaks down work station at the conclusion of the shift
stocks all stations as directed and cleans/closes all stations as directed
ensures organization and cleanliness of all coolers, freezers, prep areas etc.
cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction
maintains a clean appearance and work station and assists in overall kitchen cleanliness including cleaning all station equipment and utensils at the end of each shift
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