Line Cook

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Latitude Margaritaville Daytona Beach is currently looking for a Line Cook to join our team!

$18.00/hr - $20.00/hr

The Line 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, including daily restaurant operations, catering and special events. The Cook must maintain a clean and organized kitchen, train co‑workers as needed, and support an exceptional dining experience that adheres to FSR standards.

The Cook will also ensure compliance with federal, state, and local health, safety, and sanitation standards.

• Possess strong interpersonal skills and communicate successfully with residents and team.
• Keep current with industry concepts, practices, and procedures that align with the Latitude Margaritaville Brand.
• Work with the Executive Chef and Sous Chef to deliver vibrant menu items that reflect the Latitude Margaritaville Lifestyle.
• Be hands‑on and work in any kitchen position.
• Ensure all safety procedures are followed and the kitchen meets all health, safety, and sanitation standards.
• Maintain a positive attitude and remain professional under all circumstances.
• Have basic cooking technique knowledge: braising, sautéing, roasting, grilling, recipes, ratios, portion control, and other techniques as determined by the Chef.
• Demonstrate basic knife‑handling skills and knowledge of correct use for each knife.

• Participate in catering (food and beverage) for functions.
• Actively participate in prep and daily set‑up of the kitchen.
• Maintain high energy and passion throughout service hours.
• Strong inventory and production ability, timely and efficient.
• Understand inventory and product controls within culinary guidelines.
• Create an “I Love My Job” environment that enlivens the Margaritaville Latitude Lifestyle.
• Comply with all ordinances and regulations per the location’s jurisdiction.
• Work across all service types (a la carte, buffet, etc.).
• Maintain a spotless kitchen at all times, including clean uniforms, personal grooming, and food handling.

• High school graduate.
• Degree from a culinary institute preferred.
• Serv‑Safe certified.

• Must have 1-3 years of similar or equivalent experience in a 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 instruction given by supervisor.
• Strong communication skills (listening, verbal and written).
• Organizational skills with attention to detail.
• Problem‑solving skills, ability to use common sense.
• Team player but can work independently.
• Have fun! FINS UP!

• Well‑versed in sanitation and health department regulations.
• Knowledge of temperature control, cooling procedures, and reheating procedures.
• Practices and understands proper hygiene practices.
• Understands and uses the clean‑as‑you‑go process.

Must be able to lift 50+ pounds, kneel, stoop, twist/bend over, and stand for long periods. Must have working knowledge of kitchen equipment such as steamer, griddle, fryer, and ovens as specified by the department manager.

• $18 - $20 per hour
• Part‑time
• Weekend & holiday availability required
• Open availability

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.

Entry level

Part‑time

Management and Manufacturing