BLine Cook

ADP, Inc.; Town of Florida (NY); On-site; USD 18,000 - 25,000; Full time

Job summary

Salumeria 104 is seeking a Line Cook to support culinary production and ensure quality standards. The role involves preparing, cooking, garnishing, and presenting food according to recipes and chef direction, while maintaining high hygiene and safety practices in a busy kitchen.

The position requires 1–2 years of experience, strong cooking abilities, and a customer-focused mindset. This is a full-time, on-site role with potential for varied shifts including holidays and weekends.

Qualifications

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

Responsibilities

• Inspect food preparation and serving areas to ensure safe, sanitary practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipe standards.
• Observe and test foods for doneness by tasting, smelling, or piercing.
• Weigh, measure, and mix ingredients as per recipes.

Skills

Culinary skills

Customer service

Teamwork

Self-management

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 Weston, FL, US 1 Attachments

30+ days ago Requisition ID: 1019

Salary Range: $18.00 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

Attachments (1)

Job Description Line Cook Salumeria 104 (3).pdf