Lead Line Cook

BTC ST PETERSBURG LLC•Saint Petersburg, FL

12d•$20 - $24

About The Position

This position is responsible for executing kitchen operations by preparing dishes to company standards At least one year of work experience in a similar role is highly preferred Hourly with benefits available Work schedule includes days, nights, weekends, and holidays Reports to Manager on Duty, Sous Chef, Lead Cook We are seeking a dedicated and skilled line cook to join our team at Bosphorous Turkish Cuisine. The ideal candidate will have a passion for food, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As a Line Cook, you will be responsible for preparing and cooking menu items to ensure high-quality dishes are served to our guests.

Requirements

At least one year of work experience in a similar role is highly preferred
Standing and walking up to eight hours continuously
Lifting up to 50lbs alone, and up to 80lbs as a team

Responsibilities

Prepare and cook food items according to recipes and menu specifications.
Set up and stock workstations with all necessary supplies.
Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Follow food safety and sanitation guidelines to maintain a clean and organized kitchen
Ensure food is stored and cooked at correct temperature by regulating temperature of coolers, ovens, grills, fryers, and other kitchen equipment.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock, and labeling product appropriately.
Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Assist with inventory management and ordering supplies as needed.
Work collaboratively with other kitchen staff to ensure timely service and efficient operations.
Maintain equipment and report any maintenance needs to the kitchen manager.
Participate in menu planning and development, offering creative ideas and suggestions.
Adhere to portion sizes and presentation standards to ensure consistent quality.
Coordinate with and assist fellow employees to meet guests’ needs to support the operation of the restaurant to ensure guest service standards and efficient operations.