Drift Line Cook - Opal Grand Resort

Opal Grand Oceanfront Resort & Spa is the newest Four Diamond member of the Opal Collection, a collection of distinctive, luxury resorts in the most sought-after locations in the US. Located on the corner of A1A (Ocean Boulevard) and famed Atlantic Avenue within walking distance to the Avenue's shopping boutiques, bistros, outdoor cafes, art galleries, restaurants and nightlife.

Job Description:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and sauté stations, as well as the grill and other stations as needed.

Summary:

The core job Duties & Responsibilities of the Line Cook include but are not limited to:

• Prepares food items to order, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is served to the guest in a timely manner.
• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
• Prepares and stores raw food products prior to cooking and service
• Follows standardized recipes.
• Adheres to established portion control guidelines, minimizes waste
• Plates cold foods according to established plating/presentation guidelines
• Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Follows all Governmental Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, practices proper hygiene.
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of and equipment malfunction or safety hazard immediately
• Returns soiled pot, pans and cooking utensils to pot wash area.
• Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift

The Guest Service Expectations for a Line Cook include but are not limited to:

• Smile and greet the guests as you encounter them throughout your shift
• Keep your assigned areas clean and stocked throughout your shift
• Assist other departments as requested
• Assist the guest whenever and however you can
• Your uniform is clean and properly worn with your name tag

The Desired Qualifications of a Line Cook position include:

• The qualified candidate will have a minimum of 2 years’ experience, possess good knife skills and be able to lift at least 30 lbs. Florida Food Safety Certification recommended
• Must be able to frequently stand, walk, bend, squat and reach above shoulder level.
• Must be comfortable working in an environment with exposure to extreme cold/hot temperatures
• Performing physical activities that require considerable use of your arms, legs and moving your whole body, such as climbing, lifting, balancing, walking and handling materials.
• Must have experience cooking on the line
• Ability to complete assigned tasks without close supervision
• 2 years of luxury culinary hotel experience preferred
• This is a position with flexible scheduling including nights and weekends