Cook 2 | Surfcaster | Full Time

PERG online; Florida; On-site; USD 32,000 - 46,000; Full time

Job summary

PERG online in Florida seeks a Line Cook 2 to prep and execute menu items on a hot/cold line with team coordination and minimal supervision. The role emphasizes timely service, proper technique, and adherence to recipe specifications.

Ideal candidates have at least 2 years of culinary experience, good knife skills, and the ability to work in a fast-paced setting. Culinary degree or formal training is strongly preferred.

Qualifications

• Requires at least 2 years of culinary experience in a hotel or restaurant kitchen.
• Strong communication and organizational skills.
• Ability to follow recipes and work with others in a fast-paced setting.
• Basic math skills and understanding of weights and measures.
• Unexpired Food Handlers certification or ability to obtain upon hire.
• Must be able to lift, push, pull, and stand for extended periods.

Responsibilities

• Efficiently prepare all food items as directed by supervisor and company specs.
• Maintain prep sheets and station guides to meet service timelines.
• Use culinary equipment safely and properly.
• Plate presentations meeting specs and communicate with team.
• Attend monthly department meetings and trainings.
• Perform other duties as assigned by management.
• Work on a restaurant line with basic knife skills and vegetable cuts.

Skills

Culinary fundamentals

Line cook on hot/cold line

Communication

Time management

Teamwork

Food safety

Knife skills basics

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.