Line Cook

The Brasserie is an award-winning fine dining restaurant in Grand Cayman, known for its farm-to-table cuisine. Adjacent to the restaurant are a bistro-style market, coffee shop, juice bar, and open-air BBQ grill.

The Line Cook will report to the Head Chef and assist with the preparation, production, and service of fine dining menu items, as well as daily hot specials, salads, and sandwiches during lunch service, as needed. The Line Cook will also be responsible for maintaining a safe, organized, and sanitized workspace.

Key responsibilities are, but not limited to:

• Preparing basic components of menu dishes following established recipes
• Memorizing and applying correct portion sizes and basic meal preparation procedures
• Assisting in the preparation of fine dining dishes and menu items for The Brasserie and the Market
• Maintaining cleanliness in the kitchen, food prep, and storage areas according to restaurant standards
• Collaborating with other cooks to complete prep work for different shifts
• Monitoring product freshness and rotating older items based on the restaurant’s schedule
• Following instructions from the Sous Chef and other senior chefs
• Managing your station during fine dining service
• Ensuring high-quality food production, preparation, and presentation to maintain guest satisfaction and control costs
• Maintaining kitchen equipment and promptly reporting any malfunctions
• Checking expiry dates and ensuring proper storage of food items
• Adhering to all health, safety, and hygiene regulations
• Properly handling and preserving food products at correct temperatures
• Fostering effective communication among staff to maintain a positive and safe work environment
• Building and maintaining strong inter-departmental working relationships
• Serving customers courteously and professionally
• Learning and presenting all menu items and daily specials to customers
• Keeping workspaces, equipment, and utensils clean and organized at all times
• Maintaining personal hygiene and adhering to uniform standards
• Staying organized and efficiently managing your workspace
• Providing feedback and reporting any issues promptly

The successful candidate will have:

• Minimum 2 years of culinary experience
• Knowledge in all areas, including grill/line and cold station
• Ability to work under pressure while maintaining calmness and professionalism
• Excellent time management skills and the ability to prioritize tasks
• Ability to work independently and as part of a multicultural team
• Willingness to work weekends and public holidays if required
• Ability to stand for extended periods and lift a minimum of 50 lbs.