Cook 2 | Falcon's Nest | Full Time

PERG online; Florida; Sur place; USD 19 000 - 29 000; Plein temps

Résumé du poste

PERG online is seeking a Line Cook 2 to prepare dishes per menu specifications and help maintain a fast-paced kitchen. You will collaborate with other kitchen staff, manage station timelines, and ensure quality plate presentation.

The role requires 2+ years in a hotel or restaurant kitchen, strong knife skills, and the ability to follow recipes in a high-pressure setting. Basic safety and sanitation knowledge is essential, with an emphasis on teamwork.

Qualifications

• 2+ years of culinary experience in a hotel or restaurant kitchen
• Strong knife skills and familiarity with standard cuts
• Excellent written and verbal communication, and organizational skills
• Ability to follow recipes and measure ingredients accurately
• Culinary degree and/or formal training preferred
• Must have Food Handlers certification or obtain upon hire
• Able to work efficiently in a fast-paced, high-pressure environment
• Ability to lift, push, pull, and carry moderate weight
• Must be able to stand for extended periods and perform repetitive tasks

Responsabilités

• Efficiently prepare all food items as directed by supervisor and company specifications
• Work on an outlet hot/cold line to execute menu items in a timely manner
• Maintain prep sheets and station guides and manage timelines for service
• Use all culinary equipment safely and correctly
• Ensure plate presentations meet specifications
• Communicate effectively with kitchen staff
• Attend monthly department meetings and training
• Perform other duties as assigned by management
• Work a restaurant line as needed
• Support a positive, professional kitchen atmosphere under stress

Description du poste

Overview:

The position of Line Cook 2 ensures that all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel.

Responsibilities:

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Good knowledge of culinary fundamentals and techniques.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• Ability to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.
• A proper understanding of how to use all culinary equipment properly and safely.
• The ability to do plate presentations that meet our specifications.
• Ability to communicate with other team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and company training.
• Complete other duties assigned by management.
• Ability to work a restaurant Line.
• Basic knowledge of knife skills and the different vegetable cuts

Qualifications:

• Required to have at least 2 years of culinary experience in a hotel or restaurant kitchen.
• Must be able to work efficiently without needing immediate supervision from management and work well with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Must have basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Must have unexpired Food Handlers – or obtain upon hire.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training is strongly preferred.
• Must be able to lift, push, pull, and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.