Line Cook

Reports To: Director of Restaurants

Overview: Grande Vista Bar & Grill is Emerald Grande’s signature restaurant located on the Destin Harbor overlooking Florida’s beautiful Emerald Coast with spectacular views of the Gulf of Mexico, Choctawhatchee Bay, East Pass and the Destin Harbor. Grande Vista Bar & Grill offers breakfast, lunch, dinner, full Poolside food & beverage service along with In Room Dining.

Summary: The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary, and consistent manner. The Line Cook must be prepared to work in a face-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and efficiently.

Line Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures and company policies. Pay is based on experience level.

Essential Duties and Responsibilities

1. The Line Cook is responsible for the daily preparation of food items in the panrty, fry and/or grill stations or other areas of the kitchen.
2. Sets up stations according to restaurant guidelines.
3. Prepares all food items as directed in a sanitary and timely manner.
4. Follows recipes, portion controls, and presentation specifications as set by the restaurant.
5. Restocks all items as needed throughout shift.
6. Cleans and maintains station in practicing good safety, sanitation organizational skills.
7. Has understanding and knowledge and knowledge to properly use and maintain all equipment in station.
8. Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers, and all storage areas.
9. Performs additional responsibilities, although not detailed, as requested by the Director of Restaurants, Chef or Kitchen Manager at any time.
10. Prepare dishes for customers with food allergies or intolerances.
11. Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
12. Work at efficient and consistent pace.
13. Other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with confidence. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience Requirements

Highschool diploma or GED; a minimum of two years’ experience as a cook.

Knowledge, Skill and Ability Requirements

Knowledge

• Excellent attention to detail, to include portion sizing for production in bulk, and supervising the exceptional presentation of all product
• Team and customer focused
• Organization and time management skills
• Ability to handle a fast-paced environment with multiple internal and external guests and operational demands with a high degree of professionalism, operating often with time sensitive deadlines
• Ability to work a flexible schedule including nights, weekends, and holidays

Key Competencies

Key Competencies include strong work ethic, negotiating and closing, attention to detail, relationship builder, multi-tasker, problem analysis and solving, excellent communicator, confidentiality, and integrity. Adhering to our Core Values includes being guest-centric, teamwork, respect, pro-active, accountable, learning, and sustainable.

Language Skills

Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple and/or complex correspondence to include new and innovate menus. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Qualifications

Availability Open and operational seven days a week. Employees are required to be available to workdays, nights, weekends, and holidays.

License Requirements Valid driver’s license that has been in effect for at least three years, with no major violations and no more than two minor violations in the past three years.

Rules and Regulations All employees must adhere to all safety rules and regulations required by local, State and Federal authorities, wear the appropriate personal protective equipment necessary to perform the job in a safe manner and will follow all safety rules per the Company’s Safety Policy.

Language Skills Must be able to speak, read, write, and comprehend the English language. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to stand; walk and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee must be able to lift 5-15 pounds regularly, and over 15 pounds with assistance, upon occasion. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions. Most work is done in busy kitchens that may be crowded and hot due to the equipment being used.