Line Cook- 2026 Job Fair

Flora-Bama

About The Position

The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.

Requirements

Basic understanding of professional cooking and knife-handling skills
Must be able to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Ability to work well with others
Understanding and knowledge of safety, sanitation, and food handling procedures
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must be self-motivated and organized
Must be able to work nights, weekends, and some holidays
Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself accountable for the function of the job
High school graduate or GED

Nice To Haves

Previous kitchen experience preferred

Responsibilities

Create and cook food consistently of high quality, taste, and presentation strictly following approved recipes
Manage the cook station through proper station setup procedures,
The ability to receive, comprehend, and communicate guest orders to other members of the back-of-house
Adhere to the established goals and budgets for the kitchen
Knows all menu items offered at the restaurant
Accurately explains specials to front-of-the-house employees.
If asked, accurately answer menu items regarding the preparation method, ingredients, portion size, and side items accompanying the dish
Anticipate and resolve problems that may arise
Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection
Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
Providing help in all other departments in the kitchen including oyster shucking and dishwashing
Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish
Follows the receiving and storage processes with 100% accuracy
Performs side work correctly
Follows all end-of-shift checkout procedures with 100% accuracy
Maintains a good team environment by assisting other team members with their station duties and side work when needed and/or when available.