Job Descriptions: The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL is seeking an experienced Lead Line Cook. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space. The Line Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Line Cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Schedule: We are currently seeking part-time or full-time availability to include both evenings and weekends. Essential Functions + Reviews menus prior to preparation of food + Prepares all menu and special items according to the specifications set forth by the Executive or Sous Chefs + Ensures that all food procedures are followed + Learns and executes all new menu items and regularly changing features + Effectively communicates with Front of the House staff to ensure an uncompromised guest experience + Uses proper sanitation and FIFO methods + Maintains quality and timeliness of food preparation throughout the shift + Portions all food items according to the menu and prescribed diet using scoops, ladles, and/or scales + Inventories food, supplies and equipment weekly; orders as needed + Ensures all temp logs and waste logs are maintained daily + Stocks kitchen at the end of each shift + Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products + Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment + Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications + Follows all safety and sanitation guidelines + Maintains, organizes and keeps work station clean + Cleans and maintains all kitchen equipment and report any faulty or broken equipment + Learns and consistently reviews the Food Allergens Log and Food Handlers Illness Guide + Completes other tasks and duties as assigned based on business needs + Works as a team player and interacts with all internal and external customers in a friendly/efficient manner and meet brand standards + Maintains a clean and safe work environment, follows all procedures for guests and employee incidents and is knowledgeable for hotel emergency procedures Required Experience: Minimum Requirements + 1-3 years of cook experience required + Must be at least 18 years of age + Ability to communicate effectively and follow directions in a multi-lingual environment WORK ENVIRONMENT + The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. PHYSICAL REQUIREMENTS + Must be able to sit or stand in designated work area throughout the day based on business needs + Must have the ability to move around freely throughout the designated work area + Must be able to exert well-paced ability to reach designated areas within the food and beverage department + Must be able to lift up to 25-30 lbs. frequently throughout shift, and lift, carry, push, and pull up to 50 lbs. occasionally + Requires grasping, writing, sitting or standing, moving about freely, repetitive motions, bending, reaching, crouching, and communicating effectively + Must be willing and able to wash hands frequently throughout the shift Keyword: cook From: Sherman Associates