Line Cook - Dune House Hotel & Spa - Jacksonville, FL

Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality.

To ensure proper service from the front line through quality control, training of line cooks and ensure
proper sanitation levels.

Check all items against the recipe cards, verify that use records are followed for all items served
and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal
periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict
adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards,
per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than
estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at
proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designed storage areas, being sure to cover/date
all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss
and usage per SOP.

OTHER RESPONSIBILITIES
• All other duties as assigned, requested or deemed necessary by management.
SUPERVISORY DUTIES
None
BEHAVIORAL FOCUS
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their
positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest
experiences, and engaging in our communities. We have also outlined specific competencies that
contribute to success at Sage. Please review our competency models to understand the behaviors
expected of different levels in the organization (you may find these models in our learning management
system).

POSITION QUALIFICATIONS
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with
this company or other organization(s).
Knowledge/Skills
• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-
repetitive analytical work.
Physical Demands
The physical demands described here are representative of those that must be met by an associate to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros
weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times
a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout
the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all
day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying.
• Must be able to understand and follow verbal/written instructions and communicate both
verbally and in writing.
Environment
Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line,
temperatures can be over 100 degrees.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or
qualifications associated with the associated with the position. May perform other duties as assigned.

When you join our family as a full-time team member, you’re not just starting a job — you’re unlocking a world of perks! Enjoy top-notch benefits like medical, dental, and vision coverage, a 401(k) plan, disability and life insurance, exclusive room discounts, free daily meal, tuition reimbursement, and so much more. We’re here to support you, both at work and beyond!