Line Cook

Why We're Here

At Hotel Indigo® we serve the curious – people who are inspired by new places, new people and new ideas. With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We’re a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.

How We're Different

Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opening in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life’s true riches.

Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike. We are looking for bright, confident, and free-spirited people to join our team!

What You'll Do

Seeking a Line Cook that is hardworking, passionate about crafting dishes according to restaurant specifications, and enjoys building strong relationships with teammates. Must providing high-quality, consistent food in an attractive environment with professional service. And act as an ambassador for the restaurant, creating ridiculously personal experiences and establish strong relationships with guests that will encourage their return.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Provide excellent quality and presentation of all food to the guests in a timely manner.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Item specifications, including preparation, execution, and presentation will be provided to you.

Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.

Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.

Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.

Report any maintenance or repairs needed to the Executive Chef.

Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management.

Additional projects and responsibilities may be assigned as needed.

What You Bring

SPECIFIC EXPERIENCE WE’RE SEEKING:

2-3 years of previous experience in restaurant and/or culinary experience in a high volume, full service restaurant is preferred.

Time management and organizational ability required for high quality food production.

Ability to work with minimal direction or supervision to complete assigned tasks.

Food Handler Certification (if applicable).

Trained in knife skills and basic kitchen equipment usage.

Able to multitask in a dynamic, and fast paced environment.

You're able to establish a positive rapport with many types of personalities.

This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.