Line Cook

KW PROPERTY MANAGEMENT AND CONSULTING•Ft. Myers, FL

49d

About The Position

The Line Cook prepares or directs the preparation of food using established production procedures and systems. The role determines food and supply needs, ensures ingredients and approved substitutions are available on time, sets up steam tables, and serves or oversees service for the tray line or dining room. The Line Cook follows standard recipes and special diet orders, plans production around meal service times, portions food, completes temperature checks before service, and maintains daily production records. The position follows sanitation, personal hygiene, health, food preparation, and food-handling standards. It stores and dates food safely, reports equipment repair or maintenance needs to a supervisor, keeps the work area and equipment clean, prepares ingredients, monitors inventory, and places orders when supplies are short. This is a non-exempt, hourly, seasonal position with a schedule of Wednesday through Sunday; the schedule may change during the year to meet property business needs. No supervisory responsibilities or travel are expected.

Requirements

Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods, including grilling, baking, and boiling.
Good communication skills.
High school diploma or equivalent, or a diploma from a culinary school.
Ability to stand throughout the shift and possess physical condition and stamina sufficient for the role.
Ability to reach, bend, kneel, climb, push, pull, or lift items weighing up to 30 pounds.
Auditory and visual skills and ability to follow written or oral instructions and procedures.
Ability to work quickly and efficiently while getting along with co-workers.

Responsibilities

Prepare or direct preparation of food using established production procedures and systems.
Determine the amount and type of food and supplies required using production systems.
Ensure supplies, food, and approved substitutions are available in adequate time for preparation.
Set up the steam table and serve or ensure proper service of food for the tray line or dining room.
Follow sanitation, personal hygiene, health, food preparation, and food-handling standards.
Store food safely and mark it with the date and item.
Report necessary equipment repair and maintenance to a supervisor.
Prepare food served according to standard recipes and special diet orders.
Plan food production around meal service hours to preserve food quality, temperature, and appearance.
Portion food for serving.
Maintain daily production records.
Keep the work area neat and clean and clean and maintain food-preparation equipment.
Complete food temperature checks before service.
Set up workstations with needed ingredients and cooking equipment.
Prepare ingredients, including chopping and peeling vegetables and cutting meat.
Monitor stock and place orders when there are shortages.