Line Cook at French Bistro — Flexible Schedule

Next Level Brands Hospitality; Tampa (FL); On-site; USD 42,000 - 63,000; Full time

Benefits offered by this job

Flexible schedule

Free shift meal

Medical coverage

Dental and vision coverage

Job summary

Boulon Brasserie in downtown Tampa is seeking a Chef de Partie to manage a specific station, ensuring high-quality food preparation and safety under the Executive/Sous Chef. You will produce menu items efficiently while following recipes and sanitation standards.

The role requires 2–3 years in a fast-paced kitchen, strong knife skills, and a collaborative, professional approach. Competitive pay and growth opportunities are offered in a dining-focused team.

Qualifications

• Minimum 2-3 years of hands-on experience in a fast-paced, upscale, professional kitchen.
• Culinary degree or equivalent professional trade certification preferred
• Be able to communicate in a professional manner with all levels of staff.
• Strong attention to detail.
• Excels in a team environment and is viewed as a team player by all Team Members.
• A strong work ethic and desire to learn and grow.
• Elevated time management, organizational, and prioritizing skills
• Strong knife skills and kitchen equipment knowledge
• Must be able to obtain food safety certification
• Able to be self-motivated and work independently or as a team player
• Must be at least 18 years old

Responsibilities

• Manage and execute all food production in designated station.
• Follows Executive Chef and Sous Chefs assignments for opening and closing procedures and food preparation.
• Oversee, coach and train cooks assigned to designated station.
• Prepares food items by complying with portion size, quality standards, departmental rules, policies and procedures.
• Maintains food safety standards ensuring a high-quality level of food, temperatures, rotation and sanitation.
• Maintains cleanliness of kitchen including walk-in coolers, storage areas and floors.
• Ensures all food preparation equipment is clean, sanitized and operable; reports issues.
• Identifies and stores meats, poultry, seafood, and other items according to standards.
• Participates as a team player with responsibilities related to preparation, service and delivery of product.
• Mantains a pleasant attitude towards customers, co-workers, and management.
• Follow all food safety requirements per Florida Department of Health guidelines.

Skills

Teamwork

Attention to detail

Communication

Time management

Knife skills

Education

Culinary degree or equivalent professional trade certification

Job description

Boulon Brasserie in downtown Tampa is seeking a Chef de Partie to manage a specific station, ensuring high-quality food preparation and safety under the Executive/Sous Chef. You will produce menu items efficiently while following recipes and sanitation standards.

The role requires 2–3 years in a fast-paced kitchen, strong knife skills, and a collaborative, professional approach. Competitive pay and growth opportunities are offered in a dining-focused team.