Line Cook

Quailridgecc Inc; Boynton Beach (FL); On-site; USD 29,000 - 42,000; Full time

Job summary

Quailridgecc Inc is seeking a Line Cook to prepare food to exact standards in a high-volume, fast-paced kitchen. This role requires strong culinary knowledge, knife skills, and a team-oriented attitude.

You will set up stations, manage multiple lines, ensure HACCP compliance, and maintain clean, orderly workspaces while serving members and guests with consistent quality. High school education or culinary training preferred; two years line cook experience is beneficial; this is a hands-on

Qualifications

• Must prepare food to exact recipes and plating standards.
• Ensure food safety, HACCP compliance, and proper storage.
• Maintain clean, organized workstation and high quality output.
• Work at fast pace in a high-volume, team-oriented kitchen.
• Communicate openly and accept feedback.

Responsibilities

• Prepare and plate food to established recipes and timing.
• Set up stations and manage multiple line cooks.
• Receive or store food and manage inventory/par levels.
• Maintain kitchen safety and sanitation standards.
• Collaborate with chefs for coordinated service.

Skills

Culinary knowledge

Knife skills

Food safety

Teamwork

Time management

Attention to detail

Communication skills

Education

High school diploma

Culinary training

Tools

HACCP knowledge

Job description

Line Cook

Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food.

Essential Functions

• Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
• Responsible for food receiving or storage and proper handling of all food items.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
• Sets up stations with limited supervision and executes at a high level of expertise.
• Works multiple a la carte stations.
• Perform advanced cooking and utilize knifes in kitchen setting.
• Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP.
• Maintains a methodically organized workstation and food production.
• Possesses openness and willingness to learn in the spirit of continuous improvement.
• Hands on food production of each assigned station.
• Maintain par levels of each station for each shift to ensure quality and quantity to spec.
• Tasting of the food and make the necessary corrections to recipe spec.
• Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.
• Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
• Ensure compliance by all culinary personnel with club rules, policies, and procedures.
• Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.
• Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.
• Punctuality and a good attendance record are expected.
• Assists other staff as needed.
• Assists other production areas when time permits.
• Perform any other duties and/or tasks assigned by management.

Knowledge, skills and abilities

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Must possess advanced cooking and knife skills.
• Knowledge of all kitchen equipment operations.
• Ability to recognize signs and symbols within a kitchen setting.
• Ability to communicate effectively to complete tasks.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and members.
• Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.
• Respond to members in a courteous and friendly manner.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
• Must be a detail-oriented individual and possess time management skills.
• Must maintain high performance standards.
• Ability to deal with routine changes often.
• Ability to work in a fast paced environment.
• Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.
• Able to work under hot and stressful conditions.
• Ability to use sense of smell, taste, touch, and sound.
• Eye/hand coordination and manual dexterity.
• Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Education and experience

• High school education or equivalent required.
• Culinary or apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Two years line cooks experience preferred.
• Advanced cooking and knife skills are required.
• Must be well versed in a la carte food preparation.
• Food Safety Training required.

Drug Free Workplace/E-Verify Participant/EOE