Cook Line at Kimpton Seafire Resort & Spa | Hotel Indigo Grand Cayman

West Bay, , Cayman Islands -

Full Time

Start Date

Immediate

Expiry Date

27 Jan, 26

Salary

0.0

Posted On

29 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Time Management, Organizational Ability, Knife Skills, Basic Kitchen Equipment Usage, Multitasking, Sanitation Practices, Food Presentation, Teamwork, Customer Service, Cooking Methods, Quality Standards, Portion Control, Relationship Building, Flexibility, High Volume Cooking, Attention to Detail

Industry

Hospitality

Description

Seeking a Line Cook that is hardworking, passionate about crafting dishes according to restaurant specifications, and enjoys building strong relationships with teammates. Must providing high-quality, consistent food in an attractive environment with professional service. And act as an ambassador for the restaurant, creating ridiculously personal experiences and establish strong relationships with guests that will encourage their return. ESSENTIAL DUTIES AND RESPONSIBILITIES: Provide excellent quality and presentation of all food to the guests in a timely manner. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Item specifications, including preparation, execution, and presentation will be provided to you. Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures. Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations. Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area. Report any maintenance or repairs needed to the Executive Chef. Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. Additional projects and responsibilities may be assigned as needed. SPECIFIC EXPERIENCE WE’RE SEEKING: 2-3 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred. Time management and organizational ability required for high quality food production. Ability to work with minimal direction or supervision to complete assigned tasks. Food Handler Certification (if applicable). Trained in knife skills and basic kitchen equipment usage. Able to multitask in a dynamic, and fast paced environment. You're able to establish a positive rapport with many types of personalities. This position requires a flexible schedule, must be able to work evenings, weekends, and holidays. Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Responsibilities

Provide excellent quality and presentation of all food to guests in a timely manner while maintaining a clean workstation. Assist in daily cleaning and report any maintenance needs to the Executive Chef.