Line Chef

Naples Sailing and Yacht Club•Naples, FL

10d•Onsite

About The Position

The Line Chef is responsible for preparing and cooking food to order in a fast-paced kitchen environment. This role involves following recipes and quality standards, maintaining cleanliness and safety in the kitchen, and ensuring that food is prepared and plated according to the restaurant’s specifications. The Line Cook works closely with other kitchen staff to ensure smooth operations and timely delivery of meals while maintaining a high standard of food quality and consistency.

Requirements

Previous experience in a kitchen or as a line cook is preferred.
Strong knowledge of food preparation techniques, kitchen equipment, and safety standards.
Ability to work in a fast-paced environment and manage multiple tasks at once.
Good communication and teamwork skills to collaborate effectively with kitchen staff.
Strong attention to detail, especially with regard to food quality and presentation.
Ability to stand for long periods and perform physically demanding tasks.
Flexibility to work various shifts, including evenings, weekends, and holidays.
Knowledge of food safety regulations and proper food handling practices.

Responsibilities

Prepare and cook food to order according to recipes, menu specifications, and food safety standards.
Set up and stock the kitchen station with necessary ingredients, tools, and equipment.
Maintain a clean, organized, and safe workspace, following all health and sanitation guidelines.
Ensure all food items are prepared in a timely manner and in accordance with the club’s quality standards.
Assist in the preparation of ingredients, sauces, garnishes, and other components for dishes.
Follow portion control and plating standards to ensure consistency and cost control.
Monitor cooking times and temperatures to ensure food is cooked properly and safely.
Collaborate with other kitchen staff to coordinate orders and maintain smooth kitchen flow during peak hours.
Maintain inventory of food and supplies for your station and notify management when additional stock is needed.
Assist with cleaning and maintaining kitchen equipment and utensils after use.
Adhere to all food safety and hygiene standards, including proper handling and storage of food.
Assist with closing duties, including cleaning work areas and restocking supplies.
Covers, dates, and neatly stores all leftover products that are re-usable.
Report any kitchen maintenance or equipment issues to management.
Participate in training and development activities to improve culinary skills and kitchen knowledge.