Afternoon Line Cook

Forte Belanger; McComb (OH); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading company in the culinary sector is seeking a Line Cook to lead the kitchen team and ensure high culinary standards. The role involves managing food preparation, maintaining quality, and staying updated on culinary trends. Candidates should have a strong culinary background, effective communication skills, and a passion for food.

Benefits

Health insurance

PTO

401(k)

Dining perks

Flexible schedules

Wellness programs

Training and courses

Team events

Qualifications

• Minimum three years of culinary experience, preferably in a large kitchen.
• ServSafe Manager and Allergen certifications preferred.

Responsibilities

• Manage daily kitchen prep and ensure proper food packaging.
• Maintain high standards of food quality and oversee kitchen organization.
• Stay updated on food trends and assist with inventory management.

Skills

Food Preparation

Quality Control

Communication

Team Collaboration

Education

Associates Degree in Culinary or Hospitality

Job description

The Line Cook is primarily responsible for leading the culinary team in daily food preparation and ensuring that all culinary standards are met regarding flavors, presentation, recipe compliance, and portion control.

Key Responsibilities

1. Food Preparation: Manage daily kitchen prep, ensuring food is properly prepared, packaged, and shipped to meet recipe standards. Responsible for proper kitchen closure and execution of service and special events.
2. Quality: Maintain high standards of food quality and completeness, ensure timelines are met, and communicate effectively with relevant parties to uphold quality standards.
3. Development: Stay updated on food trends, delivery methods, ingredients, and presentation techniques.
4. Maintenance: Oversee daily upkeep and organization of kitchen prep areas, coolers, and freezers. Assist with inventory management and ordering.

Attributes Demonstrated

• Results-oriented, flexible, proactive, and able to balance business needs with client requests.
• Passionate about food, skilled in dish development, and capable of scaling recipes for optimal client experience.
• Resilient with high energy, endurance, and persistence.
• Positive, collaborative, respectful, and trustworthy with strong communication skills.
• Aligned with company values, creative, forward-thinking, and strategic.

Skills, Knowledge, and Expertise

• Associates Degree in culinary or hospitality preferred; equivalent experience acceptable.
• Minimum three years of culinary experience, preferably in a large kitchen.
• ServSafe Manager and Allergen certifications preferred; willingness to obtain if not already certified.

We prioritize health, wellness, and work-life balance, reflected in our comprehensive compensation packages including health insurance, PTO, 401(k), dining perks, flexible schedules, and more. Location-specific perks may include wellness programs, training, courses, certifications, and team events.