Line Cook

EOS•Marathon, FL

About The Position

The Line Cook is responsible for preparing and cooking high-quality dishes while maintaining a clean and organized kitchen. This role ensures all food is prepared to order, meets quality standards, and supports smooth daily kitchen operations. The Line Cook also assists with inventory control, sanitation, and training new team members. Some English language skills are preferred to ensure effective communication in the kitchen.

Requirements

2-year culinary degree or equivalent work experience.
At least 1 year of experience in a high-volume restaurant or hotel kitchen.
Some English language skills preferred to communicate effectively in the kitchen.
Strong culinary skills and knowledge of food safety and sanitation standards.
Ability to work under pressure and maintain quality in a fast-paced environment.
Excellent teamwork and communication skills.
Flexible schedule, including weekends, evenings, and holidays.

Responsibilities

Review previous day’s production and butcher counts to determine necessary production.
Set up and service lunch and/or dinner line and cold station requirements.
Identify and select cuts of meats, poultry, seafood, dairy products, fruits, and vegetables for hot and cold food production.
Cook all foods to order on demand, ensuring quality and presentation standards.
Prepare miscellaneous food items as assigned.
Properly garnish all hot and cold food plates as required.
Ensure effective operation of the kitchen and food production.
Requisition necessary supplies when needed.
Assist in controlling inventories and reducing waste.
Maintain proper sanitation and care of kitchen equipment and work areas.
Help train new kitchen associates as needed.