Line Cook- Full-time $500 Sign-On Bonus

Plymouth Harbor•Sarasota, FL

106d

About The Position

The Line Cook prepares meals for à la carte service, buffets, and catered events according to the executive chef’s specifications and standards. The role involves applying basic and advanced cooking techniques, using strong knife skills, and collaborating in a fast-paced kitchen. Cooks prepare menu items and modified or therapeutic meals, organize food preparation to meet scheduled service times, and help maintain clean, sanitary, and organized kitchen areas. The position offers varied shifts with no late nights. A $500 sign-on bonus is offered for full-time positions. Candidates must complete a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse as a condition of employment, as required by Florida law (House Bill 531).

Requirements

Experience in à la carte cooking in a restaurant or hotel/resort environment.
Background experience in salad and pantry preparation.
Comprehensive knowledge and experience in volume food production and use of standardized recipes.
Good organizational skills.
Detail-oriented and able to perform duties accurately on a daily basis.
Strong interpersonal skills and the ability to conduct oneself in a respectful, trustworthy, and non-controversial manner.
Good speaking, writing, and listening skills.
Fluent in English and able to communicate in workplace Spanish.
Complete a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse as a condition of employment.

Nice To Haves

Experience in a long-term care setting.

Responsibilities

Prepare and serve meals according to planned menus, standardized recipes, portion sizes, and approved substitutions.
Organize food preparation tasks to ensure meals are served at scheduled times.
Prepare modified or therapeutic diets according to physicians’ orders and modified menus.
Perform cleanup duties after meal service as needed.
Follow cleaning schedules and sanitation checklists to keep kitchen and food-service areas clean and sanitary.
Account for resident, staff, and guest meals according to established procedures.
Meet residents’ food preferences.
Report Dining Services problems, concerns, or issues to the Sous Chef or Director/Executive Chef.
Immediately report accidents or incidents to the Sous Chef, Director/Executive Chef, or designee.
Attend and participate in workshops, seminars, and required or approved in-services.
Keep the work area, equipment, and supplies clean, sanitary, and organized.
Work safely and comply with Plymouth Harbor safety standards.
Perform other duties as necessary, appropriate, or directed.