Kaizen Lab Inc.
About the Role
Santiago’s Florida Kitchen (located inside Guy Harvey resort) is looking for passionate, reliable, and energetic Line Cooks to join our culinary team. Whether you are an early bird who loves the \"prep and set\" of a morning shift or a night owl who thrives in the heat of a busy dinner rush, we have a place for you.
We pride ourselves on fresh Florida flavors and a high-standard kitchen. We are looking for team members who take pride in every plate that leaves the window.
General Responsibilities (All Shifts)
Prepare high-quality dishes according to Santiago’s recipes and presentation standards.
Maintain a clean, sanitized, and organized workstation at all times.
Follow all food safety and sanitation (HACCP) regulations.
Communicate effectively with Front of House (FOH) to ensure timely ticket orders.
Operate standard kitchen equipment (grills, fryers, ovens, and slicers) safely.
Shift-Specific Duties Opening Cooks (The Set-Up)
Station Prep: Complete the daily \"prep list\" (chopping vegetables, preparing sauces, portioning proteins).
Kitchen Launch: Fire up equipment and ensure all stations are stocked for the lunch rush.
Inventory Check: Assist in receiving deliveries and rotating stock using the FIFO (First-In, First-Out) method.
Quality Control: Taste-test prepped items to ensure freshness and flavor consistency.
Closing Cooks (The Finish)
Dinner Service: Execute high-volume orders with speed and precision during peak hours.
Station Breakdown: Clear, clean, and sanitize all surfaces and equipment at the end of the night.
Restocking: Prep and \"par up\" stations for the following morning’s crew.
Waste Management: Properly store or dispose of leftover food items and record any waste.
Requirements Experience: Previous experience in a high-volume kitchen preferred, but we are willing to train the right attitude.
Skills: Basic knife skills and knowledge of cooking techniques (grilling, sautéing, frying).
Stamina: Ability to stand for long periods and lift up to 50 lbs.
Reliability: Punctuality is a must—our kitchen relies on every team member showing up on time.
Certification: Food Handler’s Card (Florida) or willingness to obtain one.
Why Join Santiago’s? Competitive hourly pay + Banquet tip-share.
Employee meal discounts.
A positive work environment.
Opportunities for growth within the kitchen and beyond
#J-18808-Ljbffr
Maintain a clean, sanitized, and organized workstation at all times.
Follow all food safety and sanitation (HACCP) regulations.
Communicate effectively with Front of House (FOH) to ensure timely ticket orders.
Operate standard kitchen equipment (grills, fryers, ovens, and slicers) safely.
Shift-Specific Duties Opening Cooks (The Set-Up)
Station Prep: Complete the daily \"prep list\" (chopping vegetables, preparing sauces, portioning proteins).
Kitchen Launch: Fire up equipment and ensure all stations are stocked for the lunch rush.
Inventory Check: Assist in receiving deliveries and rotating stock using the FIFO (First-In, First-Out) method.
Quality Control: Taste-test prepped items to ensure freshness and flavor consistency.
Closing Cooks (The Finish)
Dinner Service: Execute high-volume orders with speed and precision during peak hours.
Station Breakdown: Clear, clean, and sanitize all surfaces and equipment at the end of the night.
Restocking: Prep and \"par up\" stations for the following morning’s crew.
Waste Management: Properly store or dispose of leftover food items and record any waste.
Requirements Experience: Previous experience in a high-volume kitchen preferred, but we are willing to train the right attitude.
Skills: Basic knife skills and knowledge of cooking techniques (grilling, sautéing, frying).
Stamina: Ability to stand for long periods and lift up to 50 lbs.
Reliability: Punctuality is a must—our kitchen relies on every team member showing up on time.
Certification: Food Handler’s Card (Florida) or willingness to obtain one.
Why Join Santiago’s? Competitive hourly pay + Banquet tip-share.
Employee meal discounts.
A positive work environment.
Opportunities for growth within the kitchen and beyond
#J-18808-Ljbffr