Line Cook

Real Seafood Company; Estero (FL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Paid time off

Medical benefits

Flexible Schedules

Meal Benefits

Holiday Pay

Employee Meal Discounts

Professional Advancement

Job summary

Real Seafood Company in Estero, FL is hiring line cooks to join a high-volume kitchen that handles seafood from coastlines across the Atlantic, Great Lakes, and Gulf of Mexico.

We seek polished professionals with an eye for detail and a willingness to learn and adopt our standards; prior back-of-house cooking experience is preferred. This role offers paid time off, medical benefits for full-time, flexible schedules, meal benefits, holiday pay, employee discounts, and advancement opportunities.

Qualifications

• Back-of-house cooking experience in a high-volume restaurant environment.
• Polished professional with an eye for detail and willingness to learn and adopt our standards.

Responsibilities

• Prepare and plate menu items on the line.
• Maintain high standards of food quality and kitchen cleanliness in a fast-paced setting.

Skills

Detail-oriented

Willingness to learn

Professional

Job description

Real Seafood is where the coastlines of the Atlantic Ocean, the Great Lakes, and the Gulf of Mexico meet and features a menu teeming with the area's largest variety of fresh-caught fish and seafood.

NOW HIRING:

• LINE COOKS

We're looking for the very best! If you are a polished professional who has an eye for detail and a willingness to learn and adopt our standards, we want to hear from you!

Benefits Include:

• Paid time off, which begins accumulating immediately
• Medical benefits for full time employees
• Flexible Schedules
• Meal Benefits
• Holiday Pay
• Employee Meal Discounts
• Professional Advancement

We are an equal opportunity employer.

We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment.

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