DESCRIPTION

Turn on your Island Charm… Latitude Margaritaville Daytona Beach is currently looking for a Head Cook to join our team!

EDUCATION:

• High school graduate.
• Degree from a culinary institute preferred.
• Serv-safe certified.

EXPERIENCE:

• Minimum 2 years cooking experience in a high-volume setting required.
• Prior leadership or shift lead experience is strongly preferred.
• Must be willing to get ANSI food safety certified within 30 days of accepting the position.
• Strong communication, conflict resolution, and multitasking skills.
• Familiarity with POS systems and reading recipes.
• Willingness to enforce restaurant rules and regulations.

SKILLS, KNOWLEDGE, AND ABILITIES:

• Must be willing to work nights and weekends.
• Current with culinary and dining trends and styles.
• Ability to follow instructions and carry out instruction given by Executive Chef, Sous Chef
• Communication skills (listening, verbal, and written).
• Organizational skills with attention to detail.
• Problem solving skills, ability to use common sense.
• Team player but can work independently.
• Have fun! Fins Up!

Food Handling/Sanitation:

• Well versed in Sanitation and Health department regulations.
• Time & temperatures, Cooling procedures, and reheating procedures.
• Must practice and understand the use of proper hygiene practices.
• Understands and uses clean as you go process.
• Is well versed in Food Handling

Must work clean, organized and be prepared to work at a rapid high paced rate. Must report to work in a clean uniform and on time for scheduled shifts. The Head Cook is expected to clean the work area and may be required to do cleaning projects as determined by the leadership team. Must be knowledgeable in ware washing procedures and use of chemicals-MSDS. Must have or obtain within a 90-day probation period a Serve Safe food handlers document.

PHYSICAL REQUIREMENTS:

Must be able to lift 50+ pounds at any given time. Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period. Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and or other as specified by department manager.

COMPENSATION/WORK SCHEDULE:

• $20.00 - $22.00 per hour
• Full-Time (30+ hours weekly)
• Weekend & holiday availability required
• Open availability
  DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.
  

  LI-CP

PURPOSE:

The Latitude Head Cook supports the Sous Chef by overseeing culinary operations during assigned shifts. This includes ensuring compliance with Margaritaville and FirstService Residential standards, following local health regulatory guidelines, supervising kitchen staff, and maintaining accountability for product and presentation. In the absence of a Sous Chef, the Head Cook will act as the POC (person in charge) of the kitchen. The Sous Chef will be responsible for the development of the Head Cook(s). The Head Cook is expected to adhere to FirstService Residential standards and practices and authentically deliver the Latitude Margaritaville Lifestyle.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES:

• Performing tasks not limited to truck receiving, placing orders, conducting line checks, expediting food, assisting kitchen personnel, communicating to the FOH team, prep management, labor management, checking out staff, and ensuring safety and sanitation standards by validating all kitchen equipment is functioning properly (e.g. coolers, dish machines, chemical dispensers, grills, etc.) and employee behaviors/attire align with local health regulatory and FirstService Residential guidelines.
• Designated shifts can either be opening, mid, and/or closing and will frequently change based on business demands. Head Cook must take complete ownership of their kitchen operations during these shifts ensuring a properly executed open, mid, and/or close and a handoff to the next shift that is both clean, stocked, staffed, and set up for success.
• Lead with a positive attitude and team-first mindset, as well as the ability to adapt to changing priorities and business needs. Leadership under pressure should model a calm nature even in a fast-paced environment, especially when senior leadership is not present.
• Maintain a consistent, high-quality culinary experience for both associates and residents that aligns with the Margaritaville lifestyle and standards.
• Mentor and support kitchen staff, offering coaching and feedback during service to run high energy shifts with positive morale, low ticket times, minimal food waste, professional behaviors and communication, improved efficiencies, and a focus on promoting disciplined and elevated safety and sanitation practices.
• Ensure food items are prepped and cooked to established recipe guidelines and appearance.
• Conduct or assist in kitchen inventory counts as needed. The Head Cook must know opportunity items and aid in all processes implemented to reduce waste and increase awareness and cost control.
• Ensure adherence to all local, state, and federal health regulations. May need to lead auditors during an inspection and provide required documents and requested information.
• Promote responsible behavior and maintain a safe environment for both staff and residents.
• Communicate any operational, staffing, or safety concerns directly to the Sous Chef and Manager on duty. This also includes ensuring all FOH/BOH communication is positive, seamless, and is with the intent to improve operations and overall resident experiences.
• Assist in onboarding and training new kitchen personnel, as well as developing staff to become high-performing team members with the ability to become promoted.
• Maintain cleanliness, organization, rotation, and full stock levels in the kitchen.
• Aiding in labor adjustments to ensure staffing is in line with business demands. This may require adding or cutting staff from shifts as necessary.
• Collaborate with the entire management team on food specials, pop up events, or BEO events, including but not limited to menu, pricing, logistics, and staffing.