CS Line Cook

Fiddlers Creek Management Co•Naples, FL

12d•Onsite

About The Position

Line Cook is responsible for preparing and executing menu items and daily specials in accordance with established recipes, quality standards, and plating guidelines. This role supports efficient kitchen operations by maintaining organization, cleanliness, food safety, and consistency throughout service.

Requirements

High school diploma or equivalent required.
Minimum of three (3) years' experience as a Cook in an upscale kitchen.
Working knowledge of broiler, sauté, fry, roast, moist heat, and other cooking methods.
Basic mathematical skills to understand recipes, measurements, portion sizes, and requisitions.
Ability to communicate effectively with team members and management in a fast-paced environment.
Proficient in reading, writing, and speaking English.
Strong attention to detail and commitment to high service standards.
Ability to multitask, remain composed under pressure, and exercise sound judgment.
Professional demeanor with a team-oriented, guest-focused mindset.
Flexible availability, including evenings, weekends, holidays, and rotating shifts.
Vacation scheduling during off-season months as business needs allow.
Grasp, lift, push, pull, carry, or transport up to 50 pounds.
Stand for the duration of scheduled shifts.
Bend, stoop, kneel, and reach with hands and arms.
Work extended hours in hot, noisy, and occasionally close conditions.
Work in extreme temperatures.
Communicate clearly and effectively in a kitchen environment.
Maintain visual acuity to assess accuracy, cleanliness, and quality of work.

Nice To Haves

Culinary training certification or apprenticeship preferred.

Responsibilities

Prepare food items according to our recipes and Chef’s direction to ensure consistent quality and presentation.
Select, inspect, and properly handle food products to ensure freshness and suitability for cooking.
Set up and organize workstations to ensure readiness for service.
Communicate product shortages or supply needs to Culinary Leadership in a timely manner.
Assist Culinary Leadership in training and supporting culinary team members as directed.
Minimize waste and control portions to support forecasted food cost goals.
Monitor food storage, labeling, rotation, and product condition in compliance with health and company standards.
Maintain proper sanitation and food safety practices in accordance with state and local health regulations.
Safely operate and maintain kitchen equipment and tools with minimal supervision.
Ensure efficient cleanup and sanitation of work areas.
Maintain a clean, organized, and professional kitchen environment at all times.