Laguna's Culinary II at Premier Island Management Group

Pensacola Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

17.0

Posted On

26 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Prep Cook, Recipe Following, Fast-Paced Environment, Food Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Time Management, Inventory Monitoring, FIFO Method, Knife Skills, Equipment Operation, Stocking

Industry

Hospitality

Description

Location: Baja Coastal Kitchen Department: Food and Beverage Status: Seasonal Pay Rate: $17 Hours/Days: 30 - 40 hours. 2 Days off. Previous prep experience, ability to follow recipes and prep lists, and ability to work in a fast-paced environment. SUMMARY OF THE MAIN FUNCTION/PURPOSE OF THE POSITION: The Culinary II / Prep Cook is responsible for supporting kitchen operations through the preparation of ingredients, execution of basic cooking tasks, and maintaining a clean, organized work environment. This role ensures all food items are prepared according to company recipes, quality standards, and food safety guidelines. The Prep Cook works closely with line cooks and kitchen leadership to maintain efficient service, proper stock levels, and consistent product execution. Attention to detail, time management, and adherence to sanitation standards are essential to success in this position. KEY PRINCIPAL DUTIES/RESPONSIBILITIES: * Prepare ingredients daily, including chopping, slicing, dicing, marinating, and portioning according to recipes and prep lists * Follow standardized recipes to ensure consistency in food quality, taste, and presentation * Maintain proper labeling, dating, and rotation of all food products (FIFO method) * Set up and stock prep stations with all necessary supplies before service * Assist line cooks during service with basic cooking and food assembly as needed * Ensure all food is handled, stored, and prepared in compliance with health and safety regulations * Maintain a clean, organized, and sanitary workstation at all times * Wash, sanitize, and properly store kitchen equipment, utensils, and tools * Monitor inventory levels and communicate shortages or needs to kitchen leadership * Assist with receiving and properly storing deliveries * Follow all opening and closing kitchen procedures and checklists * Adhere to company policies, safety standards, and kitchen SOPs * Support team members and contribute to a positive, efficient kitchen environment ACCOUNTABILITY: * Accountable for preparing all food items accurately and consistently according to recipes and prep lists * Responsible for maintaining food safety and sanitation standards at all times, including proper storage, labeling, and handling of all products * Accountable for the cleanliness and organization of assigned prep areas, equipment, and storage spaces * Responsible for completing all assigned prep tasks within designated timeframes to support smooth kitchen operations * Accountable for minimizing waste and properly utilizing ingredients to maintain cost control standards * Responsible for maintaining proper stock levels and communicating low inventory or shortages to the kitchen leadership * Accountable for following all kitchen SOPs, company policies, and safety procedures * Responsible for the proper use, care, and maintenance of kitchen equipment * Accountable for punctuality, attendance, and readiness to work at scheduled shift times * Responsible for supporting team members and contributing to an efficient, positive kitchen environment SUPERVISORY RESPONSIBILITY: None EDUCATIONAL REQUIREMENTS: * High school diploma or equivalent (GED) preferred * Culinary school education or certification is a plus, but not required * Food safety certification (such as ServSafe) preferred or required within a specified timeframe after hire * Basic knowledge of kitchen operations, food preparation techniques, and sanitation standards SPECIALIZED EQUIPMENT: COOKING EQUIPMENT * Flat top grill * Fryers * Charbroiler / open flame grill * Convection ovens / standard ovens * Steamers (if applicable) PREP EQUIPMENT * Commercial slicer * Food processors and mixers * Immersion blenders * Knife systems (advanced knife skills required) COLD STORAGE & HOLDING * Coolers and freezers * Reach-in refrigeration units * Hot holding equipment and heat lamps SANITATION & DISH AREA * Commercial dish machine * Three-compartment sink systems * Chemical dispensing systems (proper usage and safety required) POS & KITCHEN SYSTEMS * Kitchen Display System (KDS) or ticket printers * Basic POS navigation for order flow and communication * Inventory and ordering systems (Toast, etc., if applicable) SAFETY & COMPLIANCE EQUIPMENT * Fire suppression systems * Thermometers (calibration and usage) * PPE (cut gloves, heat-resistant gloves, etc.) PHYSICAL DEMANDS: * Requires standing/walking/bending throughout the shift and the ability to lift/push/pull up to 50 lbs. * Ability to reach hands and arms in any direction and kneel and stoop repeatedly. * Ability to walk on varying terrain, including hard floors, tile, and sand, for multiple hours, as well as perform in a hot and humid environment. * Responsible for maintaining hydration at all times. * Walk for long periods of time, possibly extended distances. WORK ENVIRONMENT: ENVIRONMENT CONDITIONS * High-temperature kitchen with exposure to grills, fryers, and ovens * Fast-paced, high-pressure atmosphere during peak service times * Frequent exposure to loud noise, sharp objects, and wet/slippery floors * Indoor and occasional outdoor exposure (if applicable to beach/service areas) PHYSICAL DEMANDS * Standing and walking for extended periods (8–12+ hours) * Frequent bending, lifting, reaching, and carrying (up to 50 lbs) * Continuous movement during peak service periods SCHEDULE EXPECTATIONS * Nights, weekends, and holidays are required * Extended hours during peak season or high-volume periods * Flexibility to adjust schedule based on business needs PACE & PRESSURE * Must be able to perform under pressure while maintaining quality and standards * Ability to multitask and make quick, effective decisions in real time * A consistent sense of urgency is required at all times

Responsibilities

The Culinary II / Prep Cook supports kitchen operations by preparing ingredients, executing basic cooking tasks, and maintaining a clean, organized work environment according to company recipes and safety guidelines. This role involves daily ingredient preparation, following standardized recipes, maintaining stock rotation, and assisting line cooks during service.