BLine Cook

Graspa Group; Delray Beach (FL); On-site; USD 15,000 - 25,000; Full time

Job summary

Graspa Group seeks a Line Cook in Delray Beach, FL. The successful candidate will prepare, cook and present food, ensuring high standards of quality and hygiene. You will follow recipes, monitor temperatures, and assist fellow cooks during busy periods.

Minimum 1–2 years in high-volume kitchens, strong cooking skills, and a customer-focused approach are expected. Flexible hours, including nights, weekends and holidays, are required.

Qualifications

• 1–2 years of related experience, preferably in high-volume restaurants.
• Strong cooking and production skills.
• Must have strong customer service orientation.
• Must have strong team orientation.
• Must be able to work without close supervision.
• Flexible and long hours sometimes required.
• Availability to work holidays, nights, and weekends.

Responsibilities

• Inspect food preparation and serving areas to ensure safe, sanitary handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes and standards.
• Observe and test foods to determine if properly cooked.
• Weigh, measure, and mix ingredients as required by recipes.
• Portion, arrange, and garnish food per chef direction.
• Maintain kitchen hygiene and monitor equipment temperatures.
• Adhere to all health department requirements and company policies.

Skills

Cooking

Customer service

Teamwork

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

BLine Cook

Executive Chef Full Time Manual Labor Delray Beach, FL, US

$15.00 To $25.00 Annually

POSITION SUMMARY:

The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food.

PRIMARY JOB DUTIES:

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipe standards
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
• Portion, arrange, and garnish food per chef direction and recipe standards
• Maintain standards of hygiene throughout the kitchen
• Regulate temperature of ovens, broilers, grills, and roasters
• Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
• Ensure the proper execution of all recipes and menu items
• Stores unused food properly to minimize waste and maximize quality
• Ensure all food, sauces, and other items are stored properly and dated.
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
• Quantity and Quality control must be consistent with pars as set by the Head Chef
• Ensures quality of product and presentations throughout service
• Maintain menu knowledge and attention to detail plate presentation
• Exhibit a thorough knowledge, understanding and application of all cooking techniques
• Adhere to all state and federal requirements regarding the sale of alcohol.
• Adhere to all Health Department requirements.
• Adhere to all work rules, procedures and policies established by the company.
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.

MINIMUM QUALIFICATIONS:

• Minimum one to two years of related experience, preferably in high volume restaurants
• Strong cooking and production skills
• Must have strong customer service orientation
• Must have strong team orientation
• Must be able to work without close supervision.
• Flexible and long hours sometimes required.
• Availability to work holidays, nights, and weekends