Line Cook

Windsor Club Inc•Vero Beach, FL

71d•$19 - $21•Onsite

About The Position

Become part of our team! We are seeking a full-time Line Cook for a private residential community and sporting club unlike any other. As a line cook you will be responsible for running your assigned station in the kitchen. A line cook must possess the skills to work in a fast-paced restaurant scenario, prep, stock, replenish, cook recipes with consistent results, and have high sanitation standards. Must assist in all areas of the kitchen from the dish area to the hotline. A strong commitment to learn and master the craft of cooking, become a better culinarian, and having a positive attitude is a must.

Requirements

Working knowledge of the hazards and safety precautions of the profession
Ability to understand and follow oral and written direction
Ability to maintain cooperative working relationships with other employees
Maintenance of a clean and safe work environment
Experience as a Line Cook in a hospitality setting

Nice To Haves

Some Vocational or Technical Schooling in the culinary arena preferred

Responsibilities

Ensure that prep lists are completed by the end of the shift
Use safe kitchen knife skills
Keep area reach in coolers and walk ins neat and orderly
Work as a team
Help wash dishes, pots, and pans
Ensure that all opening/closing procedures are completed and set for the next shift
Monitor all refrigeration and dry storage for proper handling and rotation
Participate and maintain knowledge with ongoing education programs for sanitation and safety
Check daily production sheets and verify with Sous Chef as to daily work needs
Practice FIFO product rotation in all areas
Ability to help prepare orders according to the established standard
Follow all sanitation guidelines and safety precautions
Leave workstations in a clean and orderly fashion. All foods must be covered, labeled, and properly stored
Be familiar with all kitchen equipment, their functions and maintenance requirements
Gain and possess an understanding/knowledge and adherence to kitchen policies and procedures
Wear gloves when handling food that is 'ready-to-eat'
Make logical decisions relating to par levels, must be able to organize and prioritize daily par sheets
Learn to read and understand banquet BEO
Make daily a thorough mis-en-place of all items featured on the menu
Must be able to read standardized recipes and help prepare
Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff
Ability to multi-task while maintaining a high level of organization and remaining detail oriented
May require adjusted work schedules to meet deadlines
Regular attendance and timeliness are required