Turn on your Island Charm... Latitude Margaritaville Daytona Beach is looking for a Line Cook to join our team!

The Latitude Cook is responsible for assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property, from daily operation of the restaurant to catering and special events. The Cook will be responsible for maintaining a clean and organized kitchen, as well as training co-workers on an as-needed basis.

This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Cook is accountable to the Executive Chef and Sous Chef and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the food quality and wholesomeness is in compliance with federal, state, and local laws. The Latitude Cook is expected to adhere to FSR standards and practices.

Key Responsibilities and Accountabilities:

• Possess strong interpersonal skills and is able to interact and communicate successfully with residents and team.
• Keep current with industry concepts, practices, and procedures.
• Work with the Executive Chef and Sous Chef to deliver vibrant menu items.
• Possess the ability to be hands-on and work in any kitchen position.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Exercise a positive attitude and remain professional under all circumstances.

Participates in catering (food and beverage) for functions. Actively participate in prep and daily set up of the kitchen. Maintains a high level of energy and passion throughout service hours. Strong inventory and production ability, in a timely and efficient manner. Understand inventory and product controls within culinary guidelines. Comply with all ordinances and regulations per the location's jurisdictions. Ability to work in all service types (a la carte, buffet, etc.). Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by maintaining clean uniforms, personal grooming, and food handling.

Technical competencies:

• Education: High school graduate. Degree from a culinary institute preferred. Serv-safe certified.
• Experience: Must have 1-3 years of similar or equivalent experience in the same role. Basic cooking experience in a restaurant, hotel, resort, or club.
• Must be willing to work nights and weekends. Current with culinary and dining trends and styles.
• Ability to follow instructions and carry out instructions given by Supervisor.
• Problem-solving skills, ability to use common sense.
• Team player but can work independently.

Food Handling/Sanitation:

• Well versed in sanitation and health department regulations (e.g., time & temperatures, cooling procedures, and reheating procedures).
• Must practice and understand the use of proper hygiene practices.
• Understands and uses clean-as-you-go process.

Must work cleanly and organized and be prepared to work at a rapid pace. Must report to work in a clean uniform and on time for scheduled shifts. Expected to clean work area and may be required to do cleaning projects as determined by the department manager. Must be knowledgeable in ware washing procedures and use of chemicals (MSDS). Must have or obtain within 90-day probation period a serve safe food handlers document.

Physical Requirements:

• Must be able to lift 50+ pounds at any given time.
• Must be able to kneel, stoop, twist, bend over, and lift, and stand for long periods of time throughout the required shift period.
• Is required to clean and have working knowledge of each piece of equipment in the operation (e.g., steamer, griddle, fryer, ovens).

Compensation/Work Schedule:

• $17.00 per hour, full-time (32+ hours weekly).
• Weekend, evening, and holiday availability required.
• Open availability required.

DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

• Full-Time position with 32+ hours weekly.
• Compensation at $17.00 per hour.
• Open availability required, including weekends, evenings, and holidays.

• 1-3 years of similar or equivalent experience in a culinary role.
• Basic cooking techniques knowledge: Braising, Sautéing, Roasting, Grilling.
• Basic knife handling skills and knowledge.
• Strong communication skills (listening, verbal, and written).
• Organizational skills with attention to detail.
• Ability to follow instructions and work independently or as part of a team.
• Well versed in sanitation and health department regulations.
• Must be able to lift 50+ pounds and stand for long periods.