Line Cook Fine Dining

Pyramid Global Hospitality•Clearwater, FL

12d•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 offers an opportunity to develop skills in various cooking procedures and methods, work with a world-class culinary team, and contribute to menu creation. The Line Cook will assist the Chef in food production and fabrication for different service areas, maintain production levels, and ensure a high standard of quality and presentation. This position is ideal for someone looking to grow their career in the culinary arts within a supportive and collaborative environment.

Requirements

Previous experience working in a professional kitchen environment.
Active Food handler’s certification or the ability to get it.
Must be willing to work a variety of day/night and weekend shifts.
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.
A desire to exceed expectations.
An energetic personality.

Nice To Haves

Strong desire to learn.
Desire to develop skills.
Work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant.

Responsibilities

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.
Work with a world class culinary team.
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.
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.