Line Cook
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Before you apply
LocationSeafire Resort & Spa
Work modeon-site
SeniorityEntry
Experience2–3 yrs
Department370 - Banqueting
Company size201–500 people
PostedMay 26, 2026 · 5mo ago
Verified live1d ago
At a glanceSummarised by Seekless from the posting.
Time management and organizational ability required for high quality food production
Ability to work with minimal direction or supervision to complete assigned tasks
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
2-3 years of previous experience in restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred
Food Handler Certification (if applicable)
This position requires a flexible schedule, must be able to work evenings, weekends, and holidays
About the role
We are seeking a Line Cook (Banquet Kitchen) 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.
Responsibilities
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Provide excellent quality and presentation of all food to the guests in a timely manner.
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Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
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Item specifications, including preparation, execution, and presentation will be provided to you.
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Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
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Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
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Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
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Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.
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Report any maintenance or repairs needed to the Executive Chef.
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Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management.
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Additional projects and responsibilities may be assigned as needed.
What You Bring
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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.
Legal
Please note: Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.
Salary range: $11.00 USD per hour pus gratuity.
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