Line Cook

RREMC Restaurants•Jacksonville, FL

1d•Onsite

About The Position

The Line Cook is responsible for preparing a variety of meats, seafood, poultry, vegetables, and other food items as requested. This role assumes full responsibility for the quality of products served, ensuring consistency with standard portion sizes, cooking methods, quality standards, and kitchen policies. The Line Cook will stock and maintain sufficient food levels at line stations for smooth service, portion food according to specifications, and maintain a clean and sanitary work station. Responsibilities also include proper plate presentation, garnish setup, product handling, storage, and rotation. The position involves assisting with food preparation during off-peak times, properly closing the kitchen, and assisting with running food to the dining room. The ideal candidate will exude hospitality and charisma and be able to communicate effectively in the predominant language of the restaurant's trading area.

Requirements

At least 1-year experience as a Cook in a family style restaurant industry.
Able to read and follow standardized recipes.
Strong knowledge of proper food handling procedures.
Able to work as part of a team in a busy kitchen atmosphere.

Nice To Haves

ServSafe or Food Handler Certification preferred but not required.

Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables and other food as requested.
Assumes 100% responsibility for the quality of products served.
Knows and complies consistently with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
Knows and follows proper plate presentation and garnish set up for all dishes.
Handles, stores, and rotates all products properly.
Assists in food preparation assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations.
Assists others in closing.
Assists in running food to the dining room.
Must exude hospitality and charisma.
Is able to communicate and understand the predominant language(s) of the restaurant’s trading area.