CJT - Line Cook PT

Convivial Life Communities; Venice (FL); On-site; USD 48,216,000 - 66,125,000; Full time

Job summary

Convivial Life Communities’ Jacaranda Trace in Venice, FL invites a Line Cook to join the culinary team, supporting chefs in food prep and service to residents and guests.

The line cook will follow sanitation standards, operate stations, and assist with presentations and special events while maintaining safety and reliability in a fast-paced kitchen.

This is a safety sensitive position requiring attentive, reliable performance and clear communication in English.

Qualifications

• High school diploma or GED required.
• Culinary degree or several years of related experience; on-the-job or vocational training.
• Food safety certification.
• Strong customer service abilities and willingness to assist coworkers.
• Prior supervisory experience preferred.

Responsibilities

• Assist Chef and Sous Chef with culinary instructions and lead kitchen staff.
• Prepare and cook foods for regular service and special events.
• Determine presentation and create decorative displays.
• Operate food station, complete station checks and temperature logs.
• Requisition food supplies and equipment based on future needs.
• Clean and inspect kitchen equipment and work areas for cleanliness and functionality.
• Maintain reliable attendance as an essential function of the job.

Skills

Customer service

Leadership (preferred)

Education

High school diploma or GED

Culinary degree

Work-related experience / on-the-job training

Food Safety certification

Job description

Job Details

Job Location: Jacaranda Trace – Venice, FL 34293

Salary Range: $17.00 Hourly

Job Summary

Reporting to the Executive Chef and Sous Chef, the Line Cook is responsible for leading employees with the preparation and distribution of food service to residents, guests and other events as well as ensuring food preparation meets the established sanitation standards and food production guidelines. The Line Cook respectfully interacts with all residents, family members, visitors, colleagues and staff. This is a safety sensitive position.

Essential Functions

• Assists Chef and Sous Chef with culinary instructions and leads kitchen staff in the preparation, cooking, garnishing, or presentation of food.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Determines how food should be presented and creates decorative food displays.
• Operates food station, including performing station checklist, temperature log, counter meeting, and signage.
• Requisitions food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Cleans and inspects kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Regular and reliable attendance is an essential function of this job.

Essential Mental and Physical Functions

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30‑40 lbs. frequently, and up to 75 lbs. occasionally.
• Withstanding temperature extremes in freezer, refrigerator walk‑in and grill areas.
• Proper usage and handling of various kitchen machinery to include slicers, ovens, stove, grinders, mixers and other kitchen related equipment.
• This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes.
• Constantly communicates and receives verbal communication with other employees in a fast‑paced kitchen.
• Job requires being reliable, responsible, and dependable, and fulfilling obligations.
• Speech recognition and clarity, including the ability to understand the speech of customers and co‑workers and the ability to speak clearly so that you can be understood by customers and co‑workers in English.
• Reading and writing work‑related documents in English.

Minimum Qualifications

• High school diploma or GED required.
• Culinary degree or several years of work‑related experience, on‑the‑job training, and/or vocational training.
• Food Safety certified.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Prior experience in a lead or supervisory capacity preferred.