Line Cook - Broiler & Sauté Specialist

Canopy West Palm Beach City Place; West Palm Beach (FL); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a qualified Line Cook to maintain, set up, and produce meat, fish, fowl, and other items on the front-line station, ensuring consistency with standard recipes and guest checks.

This role requires following health, safety and sanitation standards, managing storage and portion control, operating kitchen equipment, and supporting other kitchen staff across shifts in a 24/7 hotel operation.

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 broiler cooking.
• Good working knowledge of sauté cooking.
• Good knowledge of sanitation standards.
• Basic math skills for recipes, measurements and portions.
• Ability to read product labeling instructions for safe use of products.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and follows recipes with proper measurements.
• Prepares broiled and sautéed items according to standard recipes.
• Checks and ensures proper storage and portion control of products.
• Maintains clean and sanitary work areas and equipment.
• Adheres to health department regulations and safety procedures.
• Reports unsafe conditions and accidents to management.
• Assists other kitchen staff as needed.

Skills

Broiler cooking

Sauté cooking

Food safety

Mathematical ability

Kitchen equipment operation

Safety procedures

English communication

Tools

Stoves and ovens

Slicers

Steamers

Job description

Driftwood Hospitality Management is seeking a qualified Line Cook to maintain, set up, and produce meat, fish, fowl, and other items on the front-line station, ensuring consistency with standard recipes and guest checks.

This role requires following health, safety and sanitation standards, managing storage and portion control, operating kitchen equipment, and supporting other kitchen staff across shifts in a 24/7 hotel operation.