BLine Cook

Graspa Group•Delray Beach, FL

20d•$15 - $25

About The Position

The Line Cook is responsible for maintaining culinary production, food quality, and standards set by Salumeria 104. The role prepares, cooks, garnishes, and presents food while ensuring proper execution of recipes and menu items, safe food handling, hygiene, sanitation, and efficient use and storage of ingredients. The position also supports other kitchen duties as directed by the chef or management.

Requirements

One to two years of related experience; experience in high-volume restaurants is preferred.
Strong cooking and production skills.
Strong customer service orientation.
Strong team orientation.
Ability to work without close supervision.
Flexibility to work long hours when required.
Availability to work holidays, nights, and weekends.

Nice To Haves

Experience in high-volume restaurants.

Responsibilities

Inspect food preparation and serving areas to ensure safe and sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipe standards.
Observe and test foods to determine whether they are sufficiently cooked.
Weigh, measure, and mix ingredients according to recipes using kitchen utensils and equipment.
Portion, arrange, and garnish food according to chef direction and recipe standards.
Maintain hygiene standards throughout the kitchen.
Regulate the temperature of ovens, broilers, grills, and roasters.
Substitute for or assist other cooks as directed by the chef or management, or as business volume requires.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods according to direction and recipe standards.
Perform required cleaning and sanitation duties involving food, food stations, and cooking equipment and areas.
Ensure proper execution of recipes and menu items.
Store unused food properly to minimize waste and maximize quality.
Ensure food, sauces, and other items are stored properly and dated.
Prepare a daily list of perishable items to support proper rotation and utilization.
Maintain quantity and quality control consistent with pars set by the Head Chef.
Ensure product quality and presentation throughout service.
Maintain menu knowledge and attention to detail in plate presentation.
Apply cooking techniques with thorough knowledge and understanding.
Adhere to state and federal requirements regarding the sale of alcohol and to Health Department requirements.
Follow company work rules, procedures, and policies.
Perform other duties assigned to support efficient business operations, including dishwashing, preparation, cooking, and cleaning.