Line Cook - Westin Grand Cayman Seven Mile Beach Resort & Spa

About the role

The Line Cook prepares and cooks high-quality food items consistently and efficiently in a fast-paced luxury resort kitchen at The Westin Grand Cayman Seven Mile Beach Resort & Spa. The role supports daily restaurant service, banquet functions and special events by executing recipes, maintaining portion control, ensuring proper presentation and upholding the highest standards of food quality, safety and sanitation.

Key responsibilities

• Prepare and cook hot and cold menu items according to recipes, specifications, portion sizes, quality standards and presentation guidelines.
• Set up and stock the assigned station with mise en place for service, banquets and events.
• Execute cooking methods (grilling, sauteeing, frying, roasting, etc.) with consistency and timeliness during high-volume periods.
• Select only fresh, high-quality ingredients and measure, weigh, portion and label food accurately.
• Maintain cleanliness, organisation and sanitation of the workstation, equipment and kitchen areas in line with health codes and resort standards.
• Follow daily food safety, sanitation and hygiene protocols.
• Assist in banquet and event food production, including plating and garnishing.
• Collaborate with Sous Chefs, Banquet Chefs and other stations, monitor food waste, control inventory and prepare requisitions.
• Perform side duties such as deep cleaning and equipment maintenance checks.

Required profile

• Minimum 3-4 years of experience as a Line Cook in a high-volume restaurant, luxury hotel, resort or comparable full-service kitchen; banquet or resort experience preferred.
• High school diploma or equivalent; culinary certification, apprenticeship or formal training preferred.
• Proficiency in English (speak, read, write and understand).
• Fully flexible schedule, including early mornings, evenings, weekends, holidays and on-call availability.
• Able to stand for long periods, lift up to 50 lbs, work in hot and humid conditions and handle kitchen tools safely.

Required skills

• Strong knowledge of cooking techniques, food preparation methods and basic knife skills.
• Understanding of food safety, sanitation standards and health regulations.
• Basic math for recipe scaling, measurements, portioning and requisitioning.
• Efficient work under pressure, teamwork, communication and organisation.

What we offer

• Compensation of CI$6.56 (actual packages vary with experience, certifications and location).
• Wage package, benefit plans, professional development, bonuses and travel perks.
• Opportunity to grow across a portfolio of 100 hotels and resorts.