LINE COOK - REGATTA BAY GOLF & YACHT CLUB

Legendary SVS LLC•Destin, FL

2d•$18 - $22•Onsite

About The Position

The Line Cook helps play an important part in providing guests with an excellent meal and service experience. Assisting the Chef, this role supervises food production and prep tasks while ensuring the quality and cost standards are maintained. The Line Cook must be eager to provide one-on-one customer service with the understanding that he/she represents the face of a company focused on providing ‘Legendary’ service. Reliable transportation is a must!

Requirements

High school diploma or GED
Minimum of 2 years’ cooking experience is strongly preferred
Passionate about hospitality.
Basic written and verbal communication skills
Understanding of cooking methods and procedures, and knife handling skills
Ability to perform tasks with accuracy, speed, and attention to detail
Ability to read and follow cooking directions
Ability to remain calm in a fast-paced environment
Must be organized and self-motivated
Must be able to stand, bend, stretch, and lift, and carry heavy material
Ability to work as a team member
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Must be able to speak, read, write, and comprehend the English language.
Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Employees are required to be available to work days, nights, weekends, and holidays.
Must have reliable transportation with valid driver’s license.
All employees must adhere to all safety rules and regulations required by local, State and Federal authorities, wear the appropriate personal protective equipment necessary to perform the job in a safe manner and will follow all safety rules per the Company’s Safety Policy.
The employee is regularly required to sit; reach with hands and arms; talk or hear and taste or smell.
The employee is frequently required to stand; walk and stoop, kneel, crouch, or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
The employee must be able to lift 5-15 pounds regularly, and over 15 pounds with assistance, upon occasion.

Responsibilities

Sets up and stocks food items and other necessary supplies.
Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.
Prepare ingredients then cook and assemble dishes as indicated by recipes.
Perform portion control and minimize waste to keep cost within forecasted range.
Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
Set up and clean station according to restaurant protocol
Maintain a clean workstation area, including kitchen equipment, tables, and shelves
Comply with applicable sanitary, health, and personal hygiene standards
Ensure quality and freshness of ingredients and products
Perform additional tasks as assigned by the sous-chef, or executive chef
Other duties as assigned.