Line Cook- Fort Lauderdale

ARKA RESTAURANT GROUP•Fort Lauderdale, FL

21h•$19 - $23

About The Position

The Line Cook is responsible for preparing, cooking, and presenting dishes in accordance with Kaluz’s recipes, standards, and quality expectations. This role requires attention to detail, strong teamwork, and the ability to work efficiently in a fast-paced, upscale environment. Line Cooks play a key role in ensuring consistency, flavor, and presentation while maintaining the highest standards of cleanliness and safety.

Requirements

1–2 years of kitchen or culinary experience in a high-volume, upscale restaurant preferred.
Strong knowledge of cooking techniques, food safety, and kitchen operations.
Ability to follow recipes and maintain consistency in taste and presentation.
Excellent communication skills and ability to work as part of a team.
Flexible schedule, including evenings, weekends, and holidays.
Must be able to stand and work on feet for extended periods in a fast-paced kitchen.
Frequent lifting and carrying of up to 40 pounds.
Ability to work near heat, cold, and sharp equipment.
Must be able to move quickly and safely through confined spaces.

Responsibilities

Food Preparation & Cooking • Prepare and cook menu items following Kaluz’s recipes and specifications.
Set up and stock stations with all necessary supplies before each service.
Ensure food quality, portion control, and presentation standards are consistently met.
Assist with prep work, including chopping, portioning, and storing ingredients.
Sanitation & Safety • Maintain a clean and organized workstation throughout service.
Follow all food safety, sanitation, and health standards, including proper storage and labeling.
Safely operate kitchen equipment, knives, and hot surfaces.
Adhere to FIFO (first in, first out) rotation practices.
Teamwork & Operations • Communicate effectively with fellow line cooks, kitchen staff, and management.
Support smooth execution of service by working efficiently and anticipating needs.
Assist with minimizing waste and controlling food costs through proper portioning.
Report any equipment malfunctions or product shortages promptly.