Line Cook / Culinary Administrative Assistant

JOB SUMMARY

This combined role serves as the primary administrative support for the Executive Chef and the entire culinary team. The role involves performing secretarial and administrative duties in a highly professional and courteous manner to enhance communication, streamline operations, and ensure efficient flow of incoming and outgoing information across the Culinary Department. Additionally, this role will also be responsible for preparing and cooking high-quality food items consistently and efficiently, executing recipes, maintaining portion control, ensuring proper presentation, and upholding the highest standards of food quality, safety, and sanitation. The successful candidate will contribute to seamless kitchen operations while delivering exceptional culinary experiences that align with Westin brand and luxury resort expectations.

KEY RESPONSIBILITIES

Primary responsibilities for the Line/Culinary Administrative Assistant position include but not limited to the following:

• Provide administrative support, including filing, answering telephones, taking messages, maintaining appointment calendar, coordinating interviews, order office inventory, assist with planning of roster etc.
• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Resort’s Policy.
• Implement and update filing system for all culinary records.
• Participate in regular meetings and briefings, take minutes and file as needed.
• Review status of work and follow-up actions required with the Executive Chef daily
• Handle confidential and classified material and always maintain professional office etiquette and discretion.
• Establish and maintain professional and effective communication channels within the Culinary and other departments.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
• Maintains all documentation & Forms related to Kitchen and safety food audits.
• Participates in scheduled training programs that may improve personal or departmental standards.
• Create and disburse requisition and work order as needed within the Resort.
• Maintain and manage the daily appointments for the Executive Chef.
• Prepare and cook a variety of hot and cold menu items according to predetermined recipes, specifications, quality standards, and presentation guidelines.
• Execute cooking methods (grilling, sautéing, frying, roasting, etc.) with consistency and timeliness during high-volume periods.
• Visually inspect, select, and use only the freshest, highest-quality ingredients for all preparations.
• Measure, portion, and label food items accurately; follow recipes and scaling instructions precisely.
• Practice daily food safety, sanitation, and hygiene protocols to ensure guest satisfaction and regulatory compliance.
• Collaborate with kitchen team members as needed for efficient kitchen operations.
• Monitor food waste, control inventory, and prepare requisitions for supplies as needed.
• Perform deep cleaning, equipment maintenance checks, etc.
• Other duties may be assigned based on business needs.

Experience and Qualifications

• Minimum 3-4 years of experience as Line cook in a high-volume restaurant, luxury hotel, resort plus administrative support or clerical experience required.
• Culinary certification, diploma, or formal training required.
• Prior experience in hospitality, hotel, restaurant, food & beverage (F&B), or a fast-paced kitchen environment required.
• Experience with administrative tasks like filing, calendars, phones, emails, requisitions, and data entry is essential.
• Strong knowledge of various cooking techniques, food preparation methods, and basic knife skills required.
• Understanding of food safety, sanitation standards, and applicable health regulations are mandatory requirements.
• Basic mathematical skills for recipe scaling, measurements, portioning, and requisitioning required.
• Ability to work efficiently under pressure in a fast-paced environment will be essential.
• Excellent teamwork, communication, and organizational skills are relevant.
• Proficient in English (speak, read, write, and understand) as the primary workplace language.
• Physically able to stand for extended periods, lift, push/pull 35- 50 lbs. as required, must be able to work in hot/humid conditions, and handle kitchen tools safely.
• Must be flexible to work all required shifts including early mornings, late evenings, weekends and public holidays.

Pay range is C.I $12.00 - $13.00 per hour, plus a share of the gratuities pool Benefits will include Health Insurance, Pension, Vacation & all other benefits as required by Cayman Islands Laws. Deadline to apply is July 20th, 2026