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.

Applicants must provide two verifiable references and a valid police clearance issued within the past six months. The successful candidate will be required to work 45 hours per week, including evening shifts and weekends.