Cook 2 | Seaglass | Full Time

PERG online; Florida; On-site; USD 28,000 - 42,000; Full time

Job summary

PERG online in Florida is seeking a Line Cook 2 to prepare all food items efficiently according to the menu specs, working on a hot/cold line with a fast-paced team. The role requires at least 2 years of culinary experience in a hotel or restaurant, ability to follow recipes, lift moderate weight, and maintain professionalism under pressure.

Culinary degree or formal training is strongly preferred. Excellent communication and teamwork are essential, with prep sheets and station guides to manage

Qualifications

• Minimum 2 years of culinary experience in a hotel or restaurant kitchen.
• Ability to work without immediate supervision and with others.
• Excellent written and verbal communication skills as well as organizational skills.
• Basic mathematical skills and an understanding of weights and measures.
• Able to follow recipes.
• Food Handlers certification required or obtain upon hire.
• Ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
• Culinary degree and/or formal training strongly preferred.
• Able to lift, push, pull, and carry moderate weight.
• Stand/walk for extended periods; use culinary tools and taste/smell.

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.
• Stay organized with prep sheets and station guides and manage your timeline for service.
• Understand how to use all culinary equipment properly and safely.
• Ability to plate presentations to meet specifications.
• 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 different vegetable cuts

Skills

Communication skills

Organizational skills

Mathematical skills

Knife skills

Team collaboration

Education

Culinary degree or formal training

Tools

Culinary equipment handling

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 have 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.