Job Description

The Line Cook at The Garden Hotel & Resort in Fort Lauderdale is responsible for preparing and cooking menu items according to established recipes, standards, and presentation guidelines. This role ensures that guests receive high-quality, flavorful meals while maintaining a clean, safe, and organized kitchen environment. The Line Cook works closely with the culinary team to support smooth kitchen operations and deliver an exceptional dining experience.

Key Responsibilities

• Prepare and cook menu items in accordance with recipes, portion controls, and presentation standards

• Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and slicers

• Ensure food quality, freshness, and consistency before serving

• Maintain a clean and organized workstation throughout the shift

• Follow proper food handling, storage, and sanitation procedures in compliance with health and safety standards

• Identify and handle allergens properly to prevent cross-contamination and ensure guest safety

• Assist with prep work, stock rotation, and inventory management

• Communicate effectively with Executive Chef, Food and Beverage Manager, Servers, Cooks, and fellow kitchen team members to ensure timely service

• Assist with opening and closing duties, including setup, breakdown, and cleaning of kitchen stations

• Report low stock levels, equipment malfunctions, or safety concerns to management promptly

• Uphold hotel standards by consistently delivering high-quality food and contributing to a positive kitchen culture

Must-Have Qualifications

• Previous experience as a line cook, prep cook, or in a professional kitchen environment

• Knowledge of cooking techniques, food safety, and kitchen equipment
  

• Ability to follow recipes, portion guidelines, and presentation standards

• Strong teamwork and communication skills

• Ability to multitask and work well in a fast-paced environment

• Flexibility to work evenings, weekends, and holidays as needed

Preferred Qualifications (Not Required)

• ServSafe Food Handler certification - must pass certification exam within 90 days of start date

Physical Demands

• Ability to stand and walk for extended periods (up to 8 hours per workday)

• Frequent exposure to hot foods and kitchen equipment.

• Exposure to cleaning chemicals

• Must be able to lift and carry up to 50 lbs (e.g., supplies, equipment)

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Information

• FLSA Classification: Non-Exempt

• Reports To: Executive Chef

• Work location: Onsite at The Garden Hotel, Fort Lauderdale, FL.

• Work environment: Kitchen. Exposure to hot, cold, and/or humid environments.

• Working schedule: Flexibility with work hours, including weekends and holidays is essential, as scheduling will depend on business needs. This position may require evening availability. Adaptability is key in a hospitality environment

Benefits & Perks

Stay Hospitality offers a competitive benefits package designed to support your well-being and work-life balance. Eligibility for specific benefits may vary based on employment status, job classification, and tenure.

Depending on your role and eligibility, benefits may include:

• Health, dental, and vision insurance

• Paid time off and holidays

• Flexible scheduling options

• Employee discounts at Stay Hospitality properties

• Opportunities for professional development and career growth

Stay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or other characteristics protected by law.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Job descriptions are subject to change at the discretion of management.