Line Cook

Fisnr; Bay Lake (FL); On-site; USD 30,000 - 46,000; Full time

Job summary

Fisnr is seeking a Savory Line Cook in Bay Lake, FL, to prepare, cook, and plate savory items with precision, while maintaining top quality and safety standards.

You will follow standardized recipes, manage temps, and monitor plating and presentation to ensure consistent quality. This role requires strong culinary skills, attention to detail, and the ability to work quickly in a busy kitchen and support the overall kitchen operations.

Qualifications

• Prior experience as a line cook or in a professional kitchen.
• Knowledge of basic to advanced cooking techniques and kitchen equipment operation.
• Understanding of food safety, sanitation, and proper food-handling procedures.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment.
• Strong attention to detail and commitment to food quality and consistency.

Responsibilities

• Prepare, season, and cook savory menu items according to standardized recipes, portion guidelines, and presentation standards.
• Bake, roast, broil, grill, sauté, and steam meats, fish, vegetables, and other food products using appropriate culinary techniques.
• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
• Monitor cooking processes by regulating oven, grill, broiler, and stovetop temperatures to ensure food is cooked at correct and safe temperatures.
• Turn, stir, and monitor food during cooking to ensure even cooking and consistent quality.
• Test and observe food to determine doneness using tasting, temperature checks, and visual inspection.
• Label, date, store, and rotate food products in accordance with food safety and sanitation standards.
• Maintain a clean, sanitized, and well-organized workstation, including prep areas, cooking surfaces, tools, and equipment.
• Assist other cooks or kitchen team members during peak service times, emergencies, or staffing shortages.

Skills

Culinary skills

Food safety

Plating & presentation

Time management

Teamwork & communication

Job description

The Savory Line Cook is responsible for preparing, cooking, and plating savory menu items while maintaining the highest standards of food quality, safety, and sanitation. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast‑paced kitchen environment while supporting overall kitchen operations and team success.

Savory Line Cook Essential Duties and Responsibilities

• Prepare, season, and cook savory food items according to standardized recipes, portion guidelines, and presentation standards.

• Bake, roast, broil, grill, sauté, and steam meats, fish, vegetables, and other food products using appropriate culinary techniques.

• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.

• Monitor cooking processes by regulating oven, grill, broiler, and stovetop temperatures to ensure food is cooked at correct and safe temperatures.

• Turn, stir, and monitor food during cooking to ensure even cooking and consistent quality.

• Test and observe food to determine doneness using tasting, temperature checks, and visual inspection.

• Wash, peel, cut, trim, and prepare fruits, vegetables, meats, and other ingredients for cooking and service.

• Portion, arrange, garnish, and plate food items to meet company presentation and quality standards.

• Ensure freshness and quality of food and ingredients by inspecting items upon use, rotating stock using FIFO principles, and monitoring shelf life.

• Label, date, store, and rotate food products in accordance with food safety and sanitation standards.

• Maintain a clean, sanitized, and well‑organized workstation, including prep areas, cooking surfaces, tools, and equipment.

• Inspect and clean kitchen equipment, work surfaces, and food preparation areas to ensure compliance with health department regulations.

• Estimate food preparation needs based on expected service volume and communicate shortages to leadership promptly.

• Assist other cooks or kitchen team members during peak service times, emergencies, or staffing shortages.

• Support opening and closing kitchen procedures as assigned.

• Report equipment malfunctions, safety hazards, or food safety concerns to management immediately.

• Maintain basic records related to food preparation, inventory usage, or production as required.

• Perform additional kitchen‑related duties as assigned to support overall operations.

Professional Expectations

• Maintain a professional appearance and demeanor at all times.

• Use clear, courteous, and brand‑aligned communication with guests and coworkers.

• Adhere to all company policies, including attendance, conduct, cell phone usage, and safety standards.

• Work collaboratively with all departments to support a positive and efficient work environment

Timekeeping and Pay

• Line Cooks must accurately record all hours worked through the timekeeping system.

• Off‑the‑clock work is strictly prohibited.

• Manager approval is required for any shift extensions.

• Line Cooks are paid overtime at the applicable regular rate in accordance with federal and state labor laws.

Position Requirements

• Prior experience as a line cook or in a professional kitchen environment strongly preferred.

• Knowledge of basic to advanced cooking techniques and kitchen equipment operation.

• Understanding of food safety, sanitation, and proper food‑handling procedures.

• Ability to work efficiently in a fast‑paced, high‑volume kitchen environment.

• Strong attention to detail and commitment to food quality and consistency.

• Ability to multitask, prioritize tasks, and follow instructions accurately.

• Effective communication and teamwork skills.

• Ability to stand for extended periods and perform repetitive motions in a kitchen environment.

Other Duties

This job description is intended to describe the general requirements of the position. Management may assign additional related duties within compliance standards.