Cook / Line Lead

ON TOP OF THE WORLD COMMUNITIES LLC•Ocala, FL

61d•Onsite

About The Position

The Level 2 Cook is a skilled professional responsible for independently operating a specific station, maintaining high-quality food production, and assisting with the training of Level 1 cooks. This role requires technical proficiency, consistency, and strong communication within a dining setting.

Requirements

High School Diploma or equivalent.
Basic understanding of food handling and safety procedures.
Minimum 2 years of professional kitchen experience; fine dining preferred.
Proven ability to manage a station and maintain consistency under pressure.
Strong culinary fundamentals and knowledge of kitchen equipment.
Excellent time management and multitasking skills.
Team player with leadership potential and positive attitude.
Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).
Strong leadership, organizational, and time-management skills.
Excellent verbal communication and interpersonal skills.
Ability to work calmly and efficiently in a fast-paced, high-pressure environment.
Works well in a fast-paced kitchen.
Excels at project management and is organized.
Strong organizational, problem-solving, and leadership skills.
Must be able to read, write, and understand English.
A valid Florida Driver's License with an acceptable driving history is required.
ServSafe Food Manager certification.

Nice To Haves

A culinary degree or vocational training is a plus.

Responsibilities

Lead a specific station (sauté, grill, Garde manager, etc.) with minimal supervision.
Prepare, cook, and plate menu items according to restaurant specifications and presentation standards.
Check product quality, freshness, and portion control throughout the shift.
Coordinate timing with other stations to ensure synchronized plating.
Execute menu specials and seasonal dishes as directed by the Sous Chef or Executive Chef.
Monitor food waste and contribute to cost-control initiatives.
Ensure all kitchen tools, utensils, and equipment are properly maintained and sanitized.
Assist in inventory management and ordering supplies for the assigned station.
Train and mentor Level 1 cooks, guiding technique and standards.
Uphold fine dining presentation, portion, and timing expectations.
Communicate clearly with team members and front-of-house staff during service.
Participate in menu tastings, lineups, and post-service debriefs.
Maintain professional appearance and demeanor at all times.
Comply with health, safety, and sanitation policies.
Perform other duties as assigned.