Line Cook Jobs

About The Position

Requirements

• High School Diploma or equivalent.
• Basic understanding of food handling and safety procedures.
• Minimum 2 years of professional kitchen experience; fine dining preferred.
• Proven ability to manage a station and maintain consistency under pressure.
• Strong culinary fundamentals and knowledge of kitchen equipment.
• Excellent time management and multitasking skills.
• Team player with leadership potential and positive attitude.
• Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).
• Strong leadership, organizational, and time-management skills.
• Excellent verbal communication and interpersonal skills.
• Ability to work calmly and efficiently in a fast-paced, high-pressure environment.
• Works well in a fast-paced kitchen.
• Excels at project management and is organized.
• Strong organizational, problem-solving, and leadership skills.
• Must be able to read, write, and understand English.
• A valid Florida Driver's License with an acceptable driving history is required.
• ServSafe Food Manager certification.

Nice To Haves

• A culinary degree or vocational training is a plus.

Responsibilities

• Lead a specific station (sauté, grill, Garde manager, etc.) with minimal supervision.
• Prepare, cook, and plate menu items according to restaurant specifications and presentation standards.
• Check product quality, freshness, and portion control throughout the shift.
• Coordinate timing with other stations to ensure synchronized plating.
• Execute menu specials and seasonal dishes as directed by the Sous Chef or Executive Chef.
• Monitor food waste and contribute to cost-control initiatives.
• Ensure all kitchen tools, utensils, and equipment are properly maintained and sanitized.
• Assist in inventory management and ordering supplies for the assigned station.
• Train and mentor Level 1 cooks, guiding technique and standards.
• Uphold fine dining presentation, portion, and timing expectations.
• Communicate clearly with team members and front-of-house staff during service.
• Participate in menu tastings, lineups, and post-service debriefs.
• Maintain professional appearance and demeanor at all times.
• Comply with health, safety, and sanitation policies.
• Perform other duties as assigned.