Line Cook: Broiler & Sauté Expert

Driftwood Hospitality Management; Tallahassee (FL); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a dedicated Line Cook to maintain, set up, and cook meat, fish, fowl, and other items on the front line. You will ensure recipe accuracy, portion control, and safety across a 24/7 operation.

The role requires 3 years cooking experience (broiler preferred), strong knowledge of sanitation, and the ability to work with various kitchen equipment. This on-site position offers room for growth within a busy hospitality team.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Skills

Food handler card

3 years cooking experience

Broiler cooking

Sauté cooking

Basic math for recipes

Sanitation knowledge

English language basics

Kitchen equipment operation

Job description

Driftwood Hospitality Management is seeking a dedicated Line Cook to maintain, set up, and cook meat, fish, fowl, and other items on the front line. You will ensure recipe accuracy, portion control, and safety across a 24/7 operation.

The role requires 3 years cooking experience (broiler preferred), strong knowledge of sanitation, and the ability to work with various kitchen equipment. This on-site position offers room for growth within a busy hospitality team.