Senior Line Cook- Margaritaville Resort Orlando

Senior Line Cook

Department: Culinary / Food & Beverage
Reports To: Executive Chef / Sous Chef
Employment Type: Full-Time
Experience Required: Minimum 5 years of professional culinary experience

Position Summary

The Senior Line Cook is an experienced culinary professional responsible for preparing high-quality food in accordance with established recipes, presentation standards, food safety requirements, and departmental procedures. This position serves as a key member of the culinary team, providing leadership and support to line cooks while maintaining an efficient, organized, and high-performing kitchen environment.

The Senior Line Cook must demonstrate strong culinary skills, attention to detail, dependability, and the ability to perform effectively in a fast-paced hospitality environment.

Essential Responsibilities

Food Preparation & Production

• Prepare and cook menu items according to standardized recipes, specifications, and presentation standards.
• Set up and maintain assigned stations prior to service.
• Execute multiple food orders accurately and efficiently during high-volume periods.
• Maintain appropriate portion control and food quality standards.
• Assist with daily prep, including chopping, portioning, marinating, sauces, stocks, and other culinary preparations.
• Ensure all food is properly stored, labeled, dated, and rotated according to FIFO standards.
• Monitor food quality, freshness, temperature, and presentation throughout service.
• Assist with banquet, catered, special-event, and high-volume production as assigned.

Kitchen Leadership

• Serve as a senior resource and role model for Line Cooks and other culinary team members.
• Provide guidance and hands-on training to less experienced team members.
• Help ensure proper station coverage and workflow during assigned shifts.
• Communicate effectively with the Sous Chef, Executive Chef, and culinary team regarding operational needs and challenges.
• Assist with maintaining a positive, respectful, and team-oriented kitchen culture.
• Support the leadership team with opening, closing, and shift-transition procedures.

Food Safety & Sanitation

• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Follow all food safety, sanitation, HACCP, and health department requirements.
• Properly operate, clean, and maintain kitchen equipment.
• Monitor and maintain appropriate food temperatures.
• Report equipment malfunctions, safety concerns, food quality issues, and inventory needs promptly.
• Ensure proper sanitation of work areas, utensils, equipment, and storage areas.

Inventory & Cost Control

• Assist with receiving, inspecting, storing, and rotating food products.
• Monitor product levels and communicate shortages or replenishment needs to culinary leadership.
• Minimize food waste through proper preparation, storage, portion control, and utilization.
• Assist with inventory counts and maintaining appropriate product levels.

Guest & Operational Excellence

• Consistently deliver food that meets established quality, presentation, and timing standards.
• Work collaboratively with servers, culinary leadership, and other departments to support an exceptional guest experience.
• Maintain professionalism and composure during high-volume and stressful service periods.
• Demonstrate flexibility by assisting other culinary stations and areas as operationally needed.

Required Qualifications

• Minimum of 5 years of professional culinary experience, preferably in a hotel, resort, restaurant, banquet, or high-volume food service environment.
• Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
• Demonstrated ability to work effectively in a fast-paced, high-volume environment.
• Strong understanding of food safety and sanitation practices.
• Ability to read and follow recipes and standardized production procedures.
• Ability to communicate effectively with culinary leadership and team members.
• Strong organizational skills and attention to detail.
• Ability to work independently while functioning effectively as part of a team.
• Ability to work flexible schedules, including evenings, weekends, holidays, and extended shifts as business needs require.

Preferred Qualifications

• Culinary degree or certificate from an accredited culinary program.
• Previous experience in a senior line cook, lead cook, or similar culinary position.
• Experience working in a luxury hotel, resort, convention, or high-volume culinary operation.
• ServSafe or other recognized food safety certification.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, reach, stoop, push, pull, and lift.
• Ability to lift and carry food products, equipment, and supplies weighing up to 50 pounds.
• Ability to work in a hot, humid, and fast-paced kitchen environment.
• Ability to safely operate standard commercial kitchen equipment.

Core Competencies

• Culinary Expertise
• Quality & Attention to Detail
• Leadership & Teamwork
• Communication
• Time Management
• Guest Focus
• Accountability
• Adaptability
• Food Safety & Sanitation
• Problem Solving

 

Great Perks and Benefits - Work with a "Win from within company"

NDM Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.