Cook 3 | Natural Slice | Full Time

PERG online; Florida; On-site; USD 17,000 - 25,000; Full time

Job summary

PERG online is seeking a Line Cook 3 to prepare all menu items on time and to spec. You will work on hot and cold lines, follow prep sheets, and maintain organization in a fast-paced kitchen.

The role requires basic knife skills and the ability to work with a team under pressure. Candidates should have culinary experience in hotels or restaurants, strong communication skills, and a willingness to attend trainings and meetings.

Qualifications

• Proven culinary ability and fundamentals
• Strong communication and teamwork
• Excellent organization and time management
• Ability to follow recipes accurately
• Adaptability in fast-paced kitchen environments

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on an outlet hot/cold line to execute items within service timeline.
• Stay organized with prep sheets and station guides to manage own timeline for service.
• Understand how to use all culinary equipment safely and properly.
• Prepare plate presentations that meet specifications.
• Communicate effectively with team members.
• Maintain a positive, professional attitude in stressful situations.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Able to work a restaurant line.
• Basic knife skills and knowledge of vegetable cuts.

Skills

Culinary skills

Communication

Organization

Knife skills

Education

2+ years culinary experience in hotel/restaurant

Culinary degree preferred

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.