Line Cook 3: Precision Prep & Plate Artist

PERG online; Florida; On-site; USD 17,000 - 25,000; Full time

Job summary

PERG online is seeking a Line Cook 3 to prepare all menu items on time and to spec. You will work on hot and cold lines, follow prep sheets, and maintain organization in a fast-paced kitchen.

The role requires basic knife skills and the ability to work with a team under pressure. Candidates should have culinary experience in hotels or restaurants, strong communication skills, and a willingness to attend trainings and meetings.

Qualifications

• Proven culinary ability and fundamentals
• Strong communication and teamwork
• Excellent organization and time management
• Ability to follow recipes accurately
• Adaptability in fast-paced kitchen environments

Responsibilities

• Efficiently prepare all food items as directed by supervisor and to the company specifications, with limited supervision from management.
• Maintain knowledge of culinary fundamentals and techniques.
• Work on an outlet hot/cold line to execute items within service timeline.
• Stay organized with prep sheets and station guides to manage own timeline for service.
• Understand how to use all culinary equipment safely and properly.
• Prepare plate presentations that meet specifications.
• Communicate effectively with team members.
• Maintain a positive, professional attitude in stressful situations.
• Attend required monthly department meetings and trainings.
• Complete other duties as assigned by management.
• Able to work a restaurant line.
• Basic knife skills and knowledge of vegetable cuts.

Skills

Culinary skills

Communication

Organization

Knife skills

Education

2+ years culinary experience in hotel/restaurant

Culinary degree preferred

Job description

PERG online is seeking a Line Cook 3 to prepare all menu items on time and to spec. You will work on hot and cold lines, follow prep sheets, and maintain organization in a fast-paced kitchen.

The role requires basic knife skills and the ability to work with a team under pressure. Candidates should have culinary experience in hotels or restaurants, strong communication skills, and a willingness to attend trainings and meetings.