Line Cook.

The Line Cook is responsible for preparing, cooking, and presenting menu items according
to hotel standards and recipes. This role requires efficiency, attention to detail, and strong teamwork to ensure
consistent quality and timely service. The Line Cook / CDP contributes to the hotel’s culinary reputation by upholding
hygiene and safety standards while supporting the Chef de Cuisine in delivering exceptional dining experiences.
About ONE GT (Grand Cayman): Expected to open by the end of 2025, ONE GT is Grand Cayman’s premier luxury urban
residential resort. Located in the heart of George Town, our 10-story landmark features the island's only rooftop infinite-edge
pool, high-end dining options, a pastry café, and stunning 360-degree views. The resort is steps away from luxury shopping,
gourmet dining, and cultural landmarks, offering a seamless balance of productivity and relaxation. ONE GT has been awarded
the 5-star winner and nominee for several regional awards and won Best Hotel Architecture Cayman Islands and Best New Hotel
Construction & Design.
About Remington Hospitality: ONE GT, Grand Cayman is managed by Remington Hospitality. When you build a career at
Remington, you achieve success, growth, and friendships. We offer endless opportunities and so many reasons to stay with us.
As a team, we roll up our sleeves to take care of our guests and celebrate success together. Expectations are clear, collaboration is
encouraged, and opportunity is there-if you reach for it. Come join us and succeed in our dynamic culture where you are valued
and appreciated.
Core Responsibilities:
• Prepare all menu items following recipes and yield guides.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information
pertinent to the job performance.
• Set up workstation with required mise en place, tools, equipment and supplies. Breakdown workstations
and complete closing duties at the end of last shift of the day.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Start prep work on items needed for the particular menu of the day and assist Line Cooks on same
throughout the shift.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
Follow food handling guidelines.
• Perform other duties as assigned.
Knowledge, Skills, and Competencies:
• 3 years’ experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work at all stations on the line.
• Food handling certification required.
• Computing basic arithmetic
• Comprehend and follow recipes, including the ability to expand/condense recipes
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent
interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all
times
Additional Requirements: This job description is not an exhaustive list of all job functions required for this
position. Additional duties may be assigned as needed based on business demands.
**Preference will be given to Caymanians and Permanent Resident Holders (P.R. & RERC Holder)**