Fine Dining Line Cook

The Black Pearl; Town of Florida (NY); On-site; USD 42,000 - 56,000; Full time

Job summary

The Black Pearl is seeking a Line Cook to join our kitchen team, preparing and presenting dishes to our exacting standards in a fast-paced setting.

You will work closely with the kitchen staff to ensure consistency, safe handling of ingredients, and adherence to health and safety guidelines while delivering quality meals to guests.

Qualifications

• Ability to follow recipes and customer requests consistently.
• Willing to work flexible shifts including evenings, weekends, and holidays.
• Experience handling a range of kitchen tools and equipment, including sharp knives.
• Good communication, able to follow written and oral instructions.
• Capable of multitasking under pressure in a busy kitchen.

Responsibilities

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure proper cooking and storage temperatures.
• Report issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels and alert staff to low stock situations.
• Ensure dishes from the station meet the restaurant’s quality expectations.
• Follow procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain health, safety, and sanitation guidelines and clean kitchen equipment.

Skills

Knife skills

Flexibility

Communication

Multitasking

Physical stamina

Safety awareness

Tools

Kitchen equipment

Thermometers

Job description

Position Overview: The Line Cook is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications

• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work flexible shifts, including evenings, weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities

• Prepare and cook menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.