Line Cook

TKS Restaurants; Boynton Beach (FL); On-site; USD 17,000 - 25,000; Part time

Job summary

TKS Restaurants is seeking a Line Cook to support day-to-day kitchen operations at our Boynton Beach location. You will help manage quality, labor, and inventory while maintaining a clean, sanitary work area.

The role requires high-volume kitchen experience, the ability to follow recipes and portion controls, and strong teamwork. You will work in a fast-paced environment with a focus on food safety and presentation.

Qualifications

• Minimum two years’ experience in high volume kitchen.
• High school diploma or GED; professional diploma in food services management is a plus.
• Proficient with Microsoft Word and Excel.
• Ability to work well with others and communicate clearly.

Responsibilities

• Oversee and coordinate food prep across kitchen, pantry, storeroom.
• Follow recipes, portion controls, and presentation standards.
• Manage servings and control portion costs.
• Supervise line cooks and ensure kitchen cleanliness.
• Handle inventory, storage, and distribution of food and supplies.
• Track food waste and assist with pricing and recipe adjustments.

Skills

Teamwork

Communication

Attention to detail

Food safety

Education

High School Diploma or GED

Professional diploma in food services management

Tools

Microsoft Word

Microsoft Excel

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Line Cook

DEFAULT Part Time Boynton Beach, FL, US

Job purpose

To participate in day to day kitchen operations by controlling quality of food, labor, inventory of product and flow of kitchen. Maintain a clean and sanitary work area.

Essential Functions

• Oversee and coordinates activities of food preparation (kitchen, pantry, and storeroom) and purchases food and kitchen supplies.
• Follows recipes, controls, portion, and presentation specifications as set by the restaurant.
• Specify number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs in a sanitary and timely manner.
• Oversee kitchen staff, ensure cleanliness of kitchen and equipment.
• Oversee line cooks, tastes, smells, and observes food to ensure recipes are appearance standards.
• Inventory, storage, and distribution of food and supplies.
• Purchases food and kitchen supplies as needed.
• May set prices to be charged for items with direct supervisor’s approval.
• May plan, change, and standardize recipes to increase number of servings prepared with direct supervisor’s approval.
• Track and report any food waste.
• Prepare and portion foods, and utilize food surpluses and leftovers.

Qualifications

Minimum two years’ experience in high volume kitchen. Must be comfortable with Microsoft word and excel. Must have a high school diploma or GED equivalent, a professional diploma or food services management.

Qualifications include:

• Knowledge of ingredients and kitchen equipment
• Positive attitude
• Able to work well with others
• Ability to actively attend to, convey and understand the comments and questions of others.
• Accuracy – ability to perform work accurately and thoroughly
• Communication, Oral – Ability to communicate effectively with others using the spoken work.
• Customer Oriented – Ability to take care of the customers’ needs while following company procedures.
• Initiative – Ability to make decisions or take actions to solve a problem or reach a goal.
• Relationship building – Ability to effectively build relationship with customers and co-workers.
• Must possess a valid driver’s license.
• Must be eligible to work in the United States.

Working conditions

Fast paced environment that can be extremely hot and cold at various times. Present around sharp objects, hot surfaces and in areas where the floor may be wet or slippery at times.

Physical requirements

• Required to work on your feet and stand for 8 hours a day.
• Pick up 50 lbs or less on a regular base.