Line Chef

Naples Sailing and Yacht Club; Naples (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Naples Sailing and Yacht Club in Naples, FL seeks a motivated Line Cook to prepare and plate meals to the club’s specifications in a fast-paced, high-standard kitchen environment. You will work closely with chefs and teammates to ensure consistency and timely service during busy periods.

The role emphasizes food safety, proper sourcing, portion control, and collaboration, with opportunities to develop culinary skills and contribute to the club's reputation for quality dining.

Qualifications

• Previous kitchen/line cook experience preferred.
• Knowledge of food prep techniques and safety standards.
• Ability to multitask in a fast-paced environment.
• Strong communication and teamwork skills.
• Attention to detail and quality presentation.
• Ability to stand long periods and perform physical tasks.
• Flexible shifts including evenings, weekends, and holidays.
• Knowledge of food safety regulations and proper handling practices.

Responsibilities

• Prepare and cook food to order according to recipes, menu specifications, and food safety standards.
• Set up and stock the kitchen station with necessary ingredients, tools, and equipment.
• Maintain a clean, organized and safe workspace, following health and sanitation guidelines.
• Ensure all items are prepared timely and to club quality standards.
• Assist with ingredients, sauces, garnishes, and components for dishes.
• Follow portion control and plating standards to maintain consistency and cost control.
• Monitor cooking times and temperatures for safe preparation.
• Collaborate with kitchen staff to coordinate orders and manage peak hours.

Skills

Line cook experience

Food preparation techniques

Safety standards

Fast-paced environment

Communication

Teamwork

Attention to detail

Physical stamina

Job description

Position Summary:

The Line Chef is responsible for preparing and cooking food to order in a fast-paced kitchen environment. This role involves following recipes and quality standards, maintaining cleanliness and safety in the kitchen, and ensuring that food is prepared and plated according to the restaurant’s specifications. The Line Cook works closely with other kitchen staff to ensure smooth operations and timely delivery of meals while maintaining a high standard of food quality and consistency.

Reports To: Executive Chef Additional Reporting: Executive Sous-Chef

Key Responsibilities:

• Prepare and cook food to order according to recipes, menu specifications, and food safety standards.
• Set up and stock the kitchen station with necessary ingredients, tools, and equipment.
• Maintain a clean, organized, and safe workspace, following all health and sanitation guidelines.
• Ensure all food items are prepared in a timely manner and in accordance with the club’s quality standards.
• Assist in the preparation of ingredients, sauces, garnishes, and other components for dishes.
• Follow portion control and plating standards to ensure consistency and cost control.
• Monitor cooking times and temperatures to ensure food is cooked properly and safely.
• Collaborate with other kitchen staff to coordinate orders and maintain smooth kitchen flow during peak hours.
• Maintain inventory of food and supplies for your station and notify management when additional stock is needed.
• Assist with cleaning and maintaining kitchen equipment and utensils after use.
• Adhere to all food safety and hygiene standards, including proper handling and storage of food.
• Assist with closing duties, including cleaning work areas and restocking supplies.
• Covers, dates, and neatly stores all leftover products that are re-usable.
• Report any kitchen maintenance or equipment issues to management.
• Participate in training and development activities to improve culinary skills and kitchen knowledge.

Qualifications:

• Previous experience in a kitchen or as a line cook is preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and safety standards.
• Ability to work in a fast-paced environment and manage multiple tasks at once.
• Good communication and teamwork skills to collaborate effectively with kitchen staff.
• Strong attention to detail, especially with regard to food quality and presentation.
• Ability to stand for long periods and perform physically demanding tasks.
• Flexibility to work various shifts, including evenings, weekends, and holidays.
• Knowledge of food safety regulations and proper food handling practices.

Working Environment:

The Line Cook will work in a busy kitchen environment, often under pressure, especially during peak service hours. The role requires the ability to stay organized, focused, and efficient while maintaining a high level of professionalism and teamwork. Physical stamina and the ability to work quickly and safely are essential in this role.