Line Cook

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. Job Summary At Kueros, every dish tells a story, and the flavor connects with the culture's history. As a Line Cook, you are a key part of bringing that story to life, one plate at a time. You'll work your station with precision and urgency, while carrying forward the culinary traditions that define our island's culture, from perfectly seasoned mofongo to deliciously grilled churrasco and more! We're looking for a cook who knows these dishes not just as recipes, someone who can move with speed during service while still treating every plate with the care it deserves. You'll collaborate closely with the kitchen team to maintain consistency, quality, and the authentic flavor guests expect from Hotel Rumbao. This role calls for someone who takes pride in craft, thrives under pressure, and understands that at Kueros, food is culture served on a plate. Essential Job Functions This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Available to work PM shift, weekends, and holidays Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when needed. Qualifications

KNOWLEDGE, SKILLS & ABILITIES

Hold a current Food Handler certification. At least two (2) years of cooking experience preferred, including grilling and sauté skills. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Good working knowledge of the fundamentals of grill cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, blenders, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc Ability to perform duties within extreme temperature ranges. Ability to perform duties in confined spaces. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits Free Parking and Meals 401(k) Retirement Plan Disability insurance Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status. #J-18808-Ljbffr Driftwood Hospitality Management