Line Cook

Pyramid Global Hospitality•Naples, FL

72d•Onsite

About The Position

Pyramid Global Hospitality is seeking a passionate and creative individual to join their Culinary team as a Line Cook. This role is ideal for someone motivated to grow their talents in the kitchen and contribute to a professional kitchen environment. The Cook will assist the Chef in food production and fabrication for various outlets including the kitchen, cafeteria, banquets, dining room, and fine dining. A key aspect of the role involves maintaining adequate production levels among the kitchen staff. This position offers the opportunity to develop knowledge and skills in various cooking procedures and methods such as grilling, sautéing, and frying. You will gain experience using knives and kitchen equipment, recreate recipes, and ensure consistency in food preparation. The role also emphasizes minimizing food waste through cross-utilization and working collaboratively with a world-class culinary team. Responsibilities include setting up workstations, preparing ingredients, maintaining a sanitized and orderly kitchen environment, ensuring proper food storage, and upholding the quality of ingredients.

Requirements

Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
Requires strong organizational skills.
Must be able to work independently.
Able to be on your feet for long periods of time.
Able to lift at least 50 pounds.
At least 21 years of age.
Have a desire to exceed expectations.
An energetic personality.
Previous experience working in a professional kitchen environment.
Strong desire to learn and develop skills.

Nice To Haves

Creative
Motivated
Passionate about growing talents in the kitchen
Work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.

Responsibilities

Assist the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining.
Maintain a passive leadership role in maintaining adequate production level from the Kitchen staff.
Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry).
Experience using knives and various kitchen equipment.
Reach and recreate recipes.
Be consistent on all food preparation.
Minimize food waste through cross utilization.
Create workstations with all needed ingredients and cooking equipment.
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat).
Keep a sanitized and orderly environment in the kitchen.
Ensure all food and other items are stored properly.
Be responsible for the quality of ingredients.