Line Cook

Love your job where it is always 5’oclock somewhere! You’ve worked for the rest, now step up to the best. The Wharf has a unique beach environment nestled in the heart of the Gulf Coast.Margaritaville Last Mango in Orange Beach provides Fun and Escapism for our guests and team members. We are seeking a friendly, enthusiastic Line Cook with a passion for providing excellent guest experiences. Guest satisfaction begins with individuals that have a positive state of mind and are committed to providing quality service.Our FINS Philosophy:Fun At Work – Our team has proven it is possible to have fun while workingInvolve The Guests – Our guests rave about the positive interactions with our teamNavigate The Now – We have a great team willing to pitch in whenever neededState Of Mind – We have the opportunity to choose our state of mind daily – make it positiveOur BenefitsYour PartLast Mango Prep Cooks work in a team-oriented, high-volume, fast-paced, guest-centric environment. Ensure integrity of Margaritaville specific recipes to meet/exceed guest expectations.You BringMust have upbeat, outgoing and positive attitudeAbility to work positively in a fast-paced environmentExcellent verbal communication and interpersonal skillsAbility to work effectively within a teamAbility to be on your feet and alert for extended periods of timeAbility to lift up to 50 lbs., as needed; Continuous use of hands and arms; Continuous bending, reaching and twistingOne year restaurant culinary experienceJob Overview: Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties:Position Description:Ensures all materials and supplies are available.Sets up station according to established guidelines and requirements to ensure guest safety.Ensures that all foods are prepared according to established recipes and plating guidelines.Executes designated preparation stations without support under normal conditions.Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.Follows all company HACCP documentation and procedures throughout daily shifts.Responsible for daily requisition of non-food and food products.Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.Assists management in training new Staff Members within department when applicable.Maintains safety standards while using knives and other food preparation equipment.Restocks and/or breaks down work station at the conclusion of the shift.Stocks all stations as directed and cleans/closes all stations as directed.Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction.Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.Maintains high-level of knowledge regarding the company’s products and happenings.Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.Adheres to all company policies and procedures as established in the Staff Member Handbook.Requirements:Skills/Experience:Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.Culinary degree or equivalent preferred.Good written and verbal communication skills.Ability to interact professionally with other departments and outside contacts.Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.Good judgment and decision-making abilities.Cooking: 1 year (Preferred)Restaurant Experience: 1 year (Preferred) in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line positions applying for; or equivalent combination of education and experience. #J-18808-Ljbffr