Line Cook (Full-Time): voco - The Shelby, Myrtle Beach

Line Cook 

At The Shelby, we don’t just set up stations and cook food—we craft unforgettable experiences. As the Line Cook, you'll play a key role in creating memorable moments for our guests by ensuring that menu items are prepared with passion and an eye for detail. Your commitment to food knowledge, health standards, communication and attention to detail will keep everything in line with hotel and brand standards. More than just a cook for the guest, you'll contribute to a seamless and comfortable guest experience, turning ordinary stays into extraordinary memories through exceptional service and genuine connections. 

ABOUT OUR COMPANY 

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.  

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.  

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. https://www.springboardhospitality.com/  

VOCO, an IHG Hotel   

VOCO, IHG’s fastest-ever global brand expansion, embodies its Latin roots with the meaning “to invite” and “call together,” reflecting a charming and approachable nature. Each VOCO destination celebrates its unique locale, while maintaining a distinct and consistent style. Guests can enjoy a blend of local flair and personal touches, combined with a relaxed, unstuffy atmosphere that promises memorable experiences.   

VOCO, The Shelby Myrtle Beach blends modern elegance with coastal charm, offering guests an unforgettable stay. Our boutique hotel promises personalized service, stunning accommodations, and a warm, inviting atmosphere. We’re not just a place to stay; we’re a destination that celebrates the unique spirit of Myrtle Beach.  

ABOUT THE ROLE  

As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud. 

SCOPE OF WORK + TEAM  

• Reports to the Director of Food & Beverage / Sous Chef 

• Supports special F&B staff  

• Part of the special events team and catering 

RESPONSIBILITIES   

• You will cook 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. 

• To assist in cross-training team members and train new team members in their positions on the service line. 

• To assist the Sous Chef in maintaining standards of quality and appears on the front line. 

• Perform special projects and other responsibilities as assigned. 

• Abide by payroll policies, procedures (punch in/punch out), Meals