Full Time Line Cook

ACCESS | MANAGEMENT ∙ REALTY ∙ MAINTENANCE ∙ LIFESTYLE; Fort Myers (FL); On-site; USD 19,000 - 30,000; Full time

Job summary

ACCESS | MANAGEMENT ∙ REALTY ∙ MAINTENANCE ∙ LIFESTYLE is seeking a Line Cook in Fort Myers to ensure high-quality food preparation and proper storage under the supervision of the Sous Chef and Executive Chef. You will work across stations, follow recipes, and support cleanliness and safety protocols.

The role requires flexibility across days, nights, weekends, and holidays, with the ability to communicate in English and thrive in a fast-paced kitchen environment.

Qualifications

• Flexible schedule including days, nights, weekends, and holidays.
• Punctuality with regular attendance.
• Ability to work well with co-workers and the public.
• Must be able to verbally communicate in English.
• Must be able to read written instructions in English.
• Execute sautéing, braising, fryer, poaching, roasting, and related methods.
• Previous kitchen experience required.
• Work in a clean and organized fashion with safe food handling.
• Ability to work in a hot kitchen environment.
• Active Food Handler certificate preferred.

Responsibilities

• Food preparation and presentation in kitchen stations (pantry, saute, grill).
• Follow standardized recipes for consistent prep according to guest specs.
• Participate in cleaning of kitchen areas and equipment.
• Assist with proper storage, preparation, cooking and presentation of all food items.
• Assist with pre-service food preparation for service hours.
• Follow all safety guidelines including safe-handling of food and knife safety.

Skills

Flexible schedule

Punctuality

Interpersonal skills

English communication

Read English

Cooking methods

Previous kitchen experience

Clean and organized

Safe food handling

Hot kitchen work

Food Handler certificate

Job description

Job Overview: Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef.

Reports to: Sous Chef

Duties & Responsibilities

• Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill
• Follow standardized recipes and ensure consistent preparation according to guest specifications
• Participate in cleaning of kitchen areas and equipment
• Assist with proper storage, preparation, cooking and presentation of all food items
• Assist with food preparation in advance of food service hours
• Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc.

Qualifications

• Must have flexible schedule including availability on days, nights, weekends, and holidays
• Punctuality and regular and reliable attendance
• Interpersonal skills and the ability to work well with co-workers and the public
• Must be able to verbally communicate in English
• Must be able to read written instructions in English
• To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them
• Previous kitchen experience is required
• Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices
• Must be able to work in a hot kitchen environment
• Active Food Handler certificate is preferred