Cook / Line Lead

On Top Of The World Communities Llc; Ocala (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

On Top Of The World Communities Llc is seeking a Level 2 Cook to independently operate a specific station in a fine dining environment. You will prepare, cook, and plate items to standard while mentoring Level 1 cooks and coordinating with the Sous/Executive Chef.

The role requires strong knife skills, leadership, and calm performance under pressure in a fast-paced kitchen. Health, safety, and sanitation compliance are essential, along with inventory support and cost-control contributions.

Qualifications

• High School Diploma or equivalent is required.
• Minimum 2 years of professional kitchen experience; fine dining preferred.
• Strong fundamentals in cooking and kitchen safety.
• Ability to manage a station and maintain consistency under pressure.

Responsibilities

• Lead a specific station (sauté, grill, garde manger, etc.) with minimal supervision.
• Prepare, cook, and plate items to restaurant specifications and presentation standards.
• Check product quality, freshness, and portion control throughout the shift.
• Coordinate timing with other stations for synchronized plating and service.
• Train and mentor Level 1 cooks, guiding technique and standards.
• Maintain sanitation and proper maintenance of tools and equipment.

Skills

Knife skills

Cooking methods

Leadership

Time management

Communication

Team player

Education

High School Diploma or equivalent

Culinary degree or vocational training (a plus)

Tools

Kitchen equipment

Job description

Job Summary/OverviewThe Level 2 Cook is a skilled professional responsible for independently operating a specific station, maintaining high-quality food production, and assisting with the training of Level 1 cooks. This role requires technical proficiency, consistency, and strong communication within a dining setting.Essential Duties and ResponsibilitiesThe following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.Lead a specific station (sauté, grill, Garde manager, etc.) with minimal supervision.Prepare, cook, and plate menu items according to restaurant specifications and presentation standards.Check product quality, freshness, and portion control throughout the shiftCoordinate timing with other stations to ensure synchronized plating.Execute menu specials and seasonal dishes as directed by the Sous Chef or Executive Chef.Monitor food waste and contribute to cost-control initiatives.Ensure all kitchen tools, utensils, and equipment are properly maintained and sanitized.Assist in inventory management and ordering supplies for the assigned station.Train and mentor Level 1 cooks, guiding technique and standards.Uphold fine dining presentation, portion, and timing expectations.Communicate clearly with team members and front-of-house staff during service.Participate in menu tastings, lineups, and post-service debriefs.Maintain professional appearance and demeanor at all times.Comply with health, safety, and sanitation policies.Perform other duties as assigned.Qualifications (Education, Experience, Technical Skills)High School Diploma or equivalent. A culinary degree or vocational training is a plus. Basic understanding of food handling and safety procedures.Minimum 2 years of professional kitchen experience; fine dining preferred.Proven ability to manage a station and maintain consistency under pressure.Strong culinary fundamentals and knowledge of kitchen equipment.Excellent time management and multitasking skills.Team player with leadership potential and positive attitude.Skills and Knowledge:Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).Strong leadership, organizational, and time-management skills.Excellent verbal communication and interpersonal skills.Ability to work calmly and efficiently in a fast-paced, high-pressure environment.Works well in a fast-paced kitchenExpert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).Excels at project management and is organizedStrong organizational, problem-solving, and leadership skillsMust be able to read, write, and understand EnglishPersonal AttributesSafety-mindedProfessional and friendly (Even in challenging situations)Self-motivatedHonesty and integrityAttention to detailTeam-oriented/team playerOrganizational RelationshipReports to: Nest Chef de CuisineSupervises: NoneCertifications and LicensesA valid Florida Driver's License with an acceptable driving history is required.ServSafe Food Manager