Line Cook

Overview

Are you passionate about cooking and looking for an exciting opportunity to showcase your culinary skills?

Join our Food & Beverage team at Windsor Island Resort, where you'll work in a beautiful resort-style community serving residents and guests from around the world!

Responsibilities

(May include some or all of the following as applicable)

• Prepare, cook, and present menu items according to established recipes, portion sizes, and quality standards.
• Maintain consistency in food preparation, presentation, taste, and portion control.
• Set up, stock, and maintain assigned cooking stations before, during, and after service.
• Follow proper food safety, sanitation, and handling procedures in accordance with health department regulations.
• Maintain a clean, organized, and sanitary kitchen, including cooking equipment, preparation areas, refrigeration units, and food storage areas.
• Properly label, date, store, and rotate all food products using FIFO (First In, First Out) procedures.
• Monitor food freshness, quality, and expiration dates to minimize waste and maintain food safety standards.
• Complete daily food preparation and restocking responsibilities to ensure the kitchen is prepared for upcoming shifts.
• Work efficiently and independently while maintaining food quality during high-volume service periods.
• Communicate effectively with fellow cooks, kitchen leads, and management to ensure smooth daily operations.
• Assist with inventory management, including monitoring product levels, identifying shortages, and notifying management when supplies need to be replenished.
• Assist with preparing food for special events, catering functions, holiday celebrations, and other resort activities as needed.
• Follow all established kitchen procedures, company policies, and operational standards.
• Demonstrate reliability, professionalism, teamwork, and a willingness to assist wherever needed.
• Assist with developing new menu items, seasonal specials, and creative food offerings when requested by management.
• Complete additional kitchen duties as assigned by management.

Qualifications

EXPERIENCE, KNOWLEDGE & SKILLS

• Minimum of 5 years of professional cooking experience in a restaurant, resort, hotel, catering operation, or comparable food service environment. Five years of experience preferred.
• High school diploma or GED preferred.
• Strong knowledge of cooking techniques, food preparation, kitchen equipment, and restaurant operations.
• Knowledge of food safety, sanitation procedures, proper food storage, and temperature control.
• Experience working in a fast-paced, high-volume kitchen environment.
• Ability to prepare multiple orders simultaneously while maintaining consistency, accuracy, and food quality.
• Strong understanding of portion control, recipe execution, and food presentation.
• Ability to work independently with minimal supervision while remaining a dependable team player.
• Excellent time management, organizational, and communication skills.
• Ability to follow established recipes, kitchen procedures, and instructions from management.
• High level of professionalism, reliability, accountability, and attention to detail.
• Willingness to learn new recipes, cooking techniques, and menu items.
• Ability to adapt to changing business demands, special events, and catering functions.
• Previous experience with inventory management, food preparation planning, and minimizing food waste is a plus.
• Food Handler Certification or ServSafe Certification preferred.

LANGUAGE REQUIREMENTS

• Ability to effectively communicate in English with management, coworkers, and other departments.
• Ability to understand and follow written recipes, food safety procedures, and kitchen instructions.
• Bilingual candidates are encouraged to apply.

SCHEDULE, TRAVEL & AVAILABILITY REQUIREMENTS

• Must have flexible availability, including weekdays, weekends, holidays, and special events.
• Normal business hours are between 9:30 AM and 10:00 PM; however, scheduled shifts may vary between 7:00 AM and 12:00 AM (midnight), depending on operational needs.
• Must be willing to work opening, mid, and closing shifts as scheduled.
• Ability to work extended hours when necessary to support business operations, special events, and catering functions.
• Must be dependable, punctual, and able to report to scheduled shifts consistently.
• Occasional off-site travel may be required for training, catering events, or other business-related functions.
• Ability to respond to schedule adjustments and operational needs in a timely manner.

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout the workday.
• Ability to lift, carry, push, or pull 50 pounds or more, as required to perform essential job duties, with reasonable accommodations where applicable.
• Ability to frequently bend, reach, twist, kneel, and perform repetitive movements associated with food preparation and cooking.
• Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, and other food preparation equipment.
• Ability to work around hot surfaces, steam, sharp utensils, and other common commercial kitchen hazards.
• Ability to move efficiently throughout the kitchen, storage areas, walk-in coolers, and other designated workspaces.
• Ability to communicate effectively with team members and management during daily operations.
• Ability to perform essential job duties while maintaining proper safety and sanitation standards.

The physical demands described above represent those required to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

WORKING CONDITIONS

• Work is primarily performed indoors in a commercial kitchen environment.
• Employees will regularly be exposed to heat, steam, humidity, and temperature fluctuations associated with cooking equipment.
• May be required to enter refrigerated storage areas, walk-in coolers, and freezers.
• Work environment may include moderate to high noise levels, particularly during busy service periods.
• Employees must be comfortable working in a fast-paced environment while maintaining safety, cleanliness, and food quality standards.
• Floors may occasionally be wet or slippery, requiring proper footwear and adherence to workplace safety procedures.
• Workload and business volume may fluctuate depending on resort occupancy, holidays, special events, and seasonal demand.

DISCLAIMER

This job description is intended to provide a general overview of the responsibilities, qualifications, and expectations associated with this position. It is not intended to be an all-inclusive list of duties or requirements.

Management reserves the right to modify, add, or remove job responsibilities and requirements based on operational needs, in accordance with applicable laws and company policies.