Line Cook - Broiler & Sauté Expert | Full-Time PM

Driftwood Hospitality; Raleigh (NC); On-site; USD 19,000 - 28,000; 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 seeks a line cook responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other items on the front line. The role requires prep work, recipe execution, proper storage, and adherence to safety procedures at the Raleigh property.

Applicants should have a current Food Handler Card and prior broiler/sauté experience, with strong English communication and basic math for measurements.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred, broiler cooking favored.
• Basic knowledge of food and beverage preparations and service standards.
• Good sanitation practices and knowledge of kitchen equipment.
• Basic math skills for measuring ingredients and portions.
• English language ability to understand instructions.

Responsibilities

• Prepare daily preparation lists for production.
• Follow recipes and ensure consistent product quality.
• Broiled and sautéed items prepared to standard recipes.
• Maintain cleanliness and safe storage of products.
• Keep logs for cooling, heating and temperatures.
• Follow safety, security, and departmental procedures.
• Assist other kitchen personnel as needed.

Skills

Food Handler Card

Cooking Experience

Broiler Cooking

Sauté Cooking

Sanitation Knowledge

Kitchen Equipment

Math Skills

English Proficiency

Job description

Driftwood Hospitality Management seeks a line cook responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other items on the front line. The role requires prep work, recipe execution, proper storage, and adherence to safety procedures at the Raleigh property.

Applicants should have a current Food Handler Card and prior broiler/sauté experience, with strong English communication and basic math for measurements.