BLine Cook

ADP, Inc.; Florida; On-site; USD 33,000 - 52,000; Full time

Job summary

Salumeria 104 in Atlantic Beach, FL is seeking a line cook to guarantee quality and maintain culinary production to the standards set by the restaurant. You will prepare, cook, garnish and present food while ensuring proper presentation and timely service.

The role requires strong cooking skills, a customer-focused approach, and the ability to work with minimal supervision in a fast-paced environment. Flexible hours including nights, weekends, and holidays are expected.

Qualifications

• 1–2 years of related experience in high-volume restaurants.
• Strong cooking and production skills.
• Customer service orientation.
• Team-oriented and able to work with minimal supervision.
• Willing to work flexible hours, nights, weekends and holidays.
• Ability to work long hours.

Responsibilities

• Inspect food preparation and serving areas for safe, sanitary practices.
• Turn or stir foods for even cooking and quality.
• Season and cook food according to recipe standards.
• Test foods by tasting, smelling, or piercing to ensure doneness.
• Weigh, measure, and mix ingredients as per recipes.
• Portion, arrange, and garnish food per chef direction.
• Maintain kitchen hygiene and safety standards.
• Monitor oven, broiler, grill, and roaster temperatures.
• Assist other cooks as needed and adjust to business volume.
• Prepare, bake, roast, broil, and steam foods as directed.
• Perform cleaning and sanitation duties.

Skills

Strong cooking and production skills

Customer service orientation

Team orientation

Work independently

Flexible hours

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

Full Time Manual Labor Atlantic Beach, FL, US

3 days ago Requisition ID: 1032

Salary Range: $16.00 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