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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $20.00
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 renowned hospitality company celebrated for crafting a warm and inviting paradise where individuals from diverse backgrounds come together to enjoy a unique and escapist experience. This company prides itself on delivering fun, relaxation, and memorable moments to guests in a vibrant atmosphere that embraces a tropical lifestyle. As one of the top employers in the industry, Margaritaville and Landshark offers competitive wages, comprehensive benefits packages, and exciting career advancement opportunities, making it a highly sought-after workplace. The positive culture is reflected in employee satisfaction, with 90 percent of team members expressing love for their job... Show More
Job Requirements
- 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
- 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% of working time standing, walking, and reaching
- pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally
- 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 our guests in the primary language of the restaurant, primarily English
- hearing sounds at 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
- 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
- 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 as required by state law
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 in their respective areas, including but not limited to 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 (flat tops, grills, storage drawers, etc.) 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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