Line Cook: Culinary Artist & Team Player

Bouzy; Tampa (FL); On-site; USD 30,000 - 52,000; Full time

Job summary

Cru Hospitality Group (CHG) is seeking a professional Line Cook to join our kitchen team. You will prepare, plate and present menu items for guests, coordinate timing with the kitchen and ensure recipes and standards are followed.

You report to the Head Chef and General Manager, maintain a clean, organized station, uphold health and sanitation standards, and contribute to a collaborative, fast-paced environment that delivers hospitality and quality.

Qualifications

• Strong knowledge of cooking, food handling, and kitchen maintenance.
• Knowledge of food, culinary terms, and the restaurant industry.
• Desire to learn more about these areas.
• Exhibit hospitality and teamwork.
• Be intuitive about where help is needed.
• Reports to Head Chef and General Manager.

Responsibilities

• Collaborate with Kitchen team to properly prepare menu items in a timely manner.
• Measure and assemble ingredients for menu items ahead of time.
• Adhere to all standards and recipes. Read and follow recipes properly.
• Coordinates food timing with other members of the line.
• Maintains a clean and organized station at all times. Keeps station stocked and organized.
• Maintains accurate food par levels behind the line.
• Performs assigned opening and closing side work.
• Stocks all food products in their correct location.
• Restocks kitchen for subsequent shifts.
• Communicates all 86’d items before they are 86’d.
• Professional handling of the Coworker Relationship: includes BOH and FOH staff.
• Continues to learn and educate themselves on food and industry trends.
• Maintains proper health, safety, and sanitation standards.
• Maintains the highest quality, consistent product standards.
• Ensure all CHG standards are upheld or exceeded.

Skills

Cooking & plating

Food safety

Teamwork

Reading recipes

Job description

Cru Hospitality Group (CHG) is seeking a professional Line Cook to join our kitchen team. You will prepare, plate and present menu items for guests, coordinate timing with the kitchen and ensure recipes and standards are followed.

You report to the Head Chef and General Manager, maintain a clean, organized station, uphold health and sanitation standards, and contribute to a collaborative, fast-paced environment that delivers hospitality and quality.