Line Cook

The Club at Quail Ridge; Boynton Beach (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

The Club at Quail Ridge in Boynton Beach, FL is seeking a skilled line cook to join a high-volume, professional kitchen. You will prepare food to exact standards, plate with precision, and manage stations with limited supervision while maintaining HACCP compliance and cleanliness.

You will work in a fast-paced environment, ensuring timely, quality dishes for members and guests. A high school diploma or equivalent is required, with culinary apprenticeship or substantial line cook experience

Qualifications

• High school education or equivalent required.
• Culinary or apprenticeship program preferred.
• Relevant experience in high quality, high volume operations preferred.
• Two years line cook experience preferred.
• Advanced cooking and knife skills are required.
• Well versed in a la carte preparation.
• Food Safety Training required.

Responsibilities

• 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.
• Perform advanced cooking and utilize knives in kitchen setting.
• Maintains HACCP compliance and clean, organized workstation.
• Communicates with chefs to coordinate a quality culinary experience for members and guests.
• Contributes to continuous improvement and handles normal workday duties including time management and safety.

Skills

Advanced cooking

Knife skills

Food safety

Team work

Time management

Communication

Math skills

Education

High school diploma

Culinary apprenticeship

Tools

HACCP knowledge

Kitchen equipment

Job description

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.
• 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