Line Cook: Fast-Paced, Flexible Schedule + Paid Training

Three Oaks Hospitality; Tampa (FL); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

Competitive pay

Employee discount

Referral program

Flexible schedule

Paid training

Collaborative team

Job summary

Fold Harbour Island, operated by Three Oaks Hospitality, is seeking a professional line cook to prepare food to the chef’s exact specifications and to set up stations for the menu.

You will measure and assemble ingredients, collaborate with the Executive Chef and fellow cooks, maintain accurate food inventories, store items at proper temperatures, rotate stock, restock for shifts, and keep the kitchen clean and sanitary at all times.

Qualifications

• High school diploma or GED required.
• Culinary school diploma preferred.
• Food Handler Certificate valid.
• Previous line cook or prep cook experience preferred.

Responsibilities

• Measure and assemble ingredients for menu items.
• Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours.
• Maintain accurate food inventories.
• Properly store food items at appropriate temperatures.
• Rotate stock items as per established procedures.
• Restock kitchen for subsequent shifts.
• Ensure that the food prep area and kitchen are cleaned and sanitized throughout and at the end of your shift.
• Set up and stocking stations with all necessary supplies.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Performs other related duties as assigned.

Skills

Cooking methods

Communication

Sanitation

Fast-paced work

Education

High school diploma or GED

Tools

Food Handler Certificate

Job description

Fold Harbour Island, operated by Three Oaks Hospitality, is seeking a professional line cook to prepare food to the chef’s exact specifications and to set up stations for the menu.

You will measure and assemble ingredients, collaborate with the Executive Chef and fellow cooks, maintain accurate food inventories, store items at proper temperatures, rotate stock, restock for shifts, and keep the kitchen clean and sanitary at all times.