Line Cook - $2,000 S.O.B.

SOUTHWEST FLORIDA RETIREMENT•Venice, FL

4d•$19 - $21•Onsite

About The Position

The Line Cook reports to the Executive Chef and Sous Chef and leads employees in preparing and distributing food service for residents, guests, and events. The position ensures food preparation meets established sanitation standards and food production guidelines, and requires respectful interaction with residents, family members, visitors, colleagues, and staff. This is a safety-sensitive position in a health care facility.

Requirements

High school diploma or GED.
Culinary degree or several years of work-related experience, on-the-job training, and/or vocational training.
Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
Ability to communicate clearly in English and understand spoken English.
Ability to read and write work-related documents in English.
Ability to move frequently around the unit; bend, lift, carry, reach, and extend arms and hands above shoulder height.
Ability to lift, carry, and push up to 25 pounds regularly, 30–40 pounds frequently, and up to 75 pounds occasionally.
Ability to withstand temperature extremes in freezer, refrigerator walk-in, and grill areas.
Ability to use kitchen machinery, including slicers, ovens, stoves, grinders, and mixers.
Ability to spend 100% of work time standing, walking, and climbing stairs with food items and dishes.
Ability to communicate constantly with employees in a fast-paced kitchen.
Reliability, responsibility, and dependability in fulfilling obligations.

Nice To Haves

Food Safety certification.
Prior experience in a lead or supervisory capacity.

Responsibilities

Assist the Chef and Sous Chef with culinary instructions and lead kitchen staff in preparing, cooking, garnishing, and presenting food.
Prepare and cook foods of all types, including for special guests and functions.
Determine food presentation and create decorative food displays.
Operate a food station, including completing station checklists, temperature logs, counter meetings, and signage.
Requisition food supplies, kitchen equipment, and appliances based on estimates of future needs.
Clean and inspect kitchen equipment, appliances, and work areas to ensure cleanliness and proper operation.
Maintain regular and reliable attendance.