Cook 3 | Falcon's Nest | Full Time

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

Job summary

PERG online is seeking a Line Cook III to join our kitchen team. You will prepare all items on the menu with speed and accuracy, working the hot and cold line to meet service timelines.

You should have at least 2 years of culinary experience in a hotel or restaurant, strong knife skills, and the ability to follow recipes while maintaining high quality. Food handler certification is required or obtained on hire.

Qualifications

• At least 2 years of culinary experience in hotel or restaurant kitchen.
• Able to work efficiently with minimal supervision and collaborate with others.
• Excellent written and verbal communication and strong organizational skills.
• Basic math skills and understanding of weights and measures.
• Able to follow recipes and use knives safely.
• Food Handlers certification or ability to obtain on hire.
• Ability to work in a fast-paced, high-pressure environment.
• Culinary degree or formal training preferred.
• Must be able to lift, push, pull and carry moderate weight.
• Must stand for extended periods with occasional bending/twisting.
• Ability to operate culinary tools and equipment and taste/smell.

Responsibilities

• Prepare all food items as directed by supervisor and to company specifications with limited supervision.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on outlet hot/cold line to meet service timelines for each meal period.
• Stay organized with prep sheets and station guides to prep for service.
• Use culinary equipment properly and safely.
• Plate presentations that meet specifications.
• Communicate with team members.
• Maintain a positive and professional attitude in stressful situations.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Work on a restaurant Line.
• Basic knife skills and vegetable cuts knowledge.

Skills

Communication skills

Organizational skills

Mathematical skills

Teamwork

Attention to detail

Education

Culinary degree or formal training

Tools

Knives

Kitchen equipment

Job description

Overview

The Line Cook 3 ensures 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 trainings.
• Complete other duties as 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 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.