Cook 2 | FloraBelle | Full Time

PERG online; Florida; On-site; USD 32,000 - 42,000; Full time

Job summary

PERG online in Florida is seeking a Line Cook 2 responsible for preparing all menu items in a timely manner according to specifications, while collaborating with the kitchen team to ensure smooth service.

You will work the hot and cold line, follow recipes, maintain prep sheets, and uphold safety standards. A minimum of 2 years in a hotel or restaurant kitchen is required, with strong communication and teamwork under pressure.

Qualifications

• Minimum 2 years of culinary experience in hotel or restaurant kitchen.
• Ability to work with limited supervision and collaborate with team.
• Excellent written and verbal communication and organizational skills.
• Basic math skills and understanding of weights and measures.
• Must follow recipes and adhere to safety standards.
• Food Handlers certification required or obtainable on hire.
• Strong ability to work in a fast-paced, high-pressure environment.
• Lifting, pushing, pulling, and carrying moderate weight.
• Walk/stand for extended periods with bending and twisting.

Responsibilities

• Prepare all food items efficiently per supervisor and company specs.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line and execute items within timelines.
• Stay organized with prep sheets and station guides for service readiness.
• Use culinary equipment safely and properly.
• Plate presentations meeting specifications.
• Communicate effectively with team members.
• Attend monthly department meetings and training.
• Perform other duties as assigned by management.
• Work on a restaurant Line and apply basic knife skills.

Skills

Knife skills & vegetable cuts

Team collaboration

Food safety & sanitation

Attention to detail

Time management

Education

Culinary degree or formal training

Job description

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.