Line Cook – Fresh-Menu Kitchen & Team Perks

Summer House on the Lake; Lake Buena Vista (FL); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Restaurant Discounts

Employee Assistance Program - Focusing

Paid Vacation for Qualifying Employees

Blue Cross Blue Shield Medical

Dental & Vision Insurance

Life, Accident Protection & Critical I

Domestic Partner Benefits

401(k)

Job summary

Summer House on the Lake is hiring Line Cooks to join our team for lunch and dinner service with weekend brunch openings as the restaurant grows. You will prepare menu items, maintain quality, and ensure safety standards while working in a fast-paced, collaborative environment.

Responsibilities include following recipes, communicating with the team, and staying aware of temperature controls and portioning. This role requires flexibility with shifts and a willingness to work weekends in a dynamic

Qualifications

• Read recipes and follow prescribed cooking procedures.
• Maintain food safety and quality standards throughout service.
• Communicate delays or issues to the Coordinator.
• Ability to work varied hours including weekends.

Responsibilities

• Prepare menu items according to recipes and requests.
• Follow portioning controls and par levels.
• Read a thermometer correctly and act on temperature readings.
• Maintain item counts and report low quantities to management.
• Follow safety and sanitation guidelines at all times.
• Be a team player and help others as needed.

Skills

Teamwork

Communication

Multitasking

Stamina

Food safety

Knife handling

Tools

Knives

Cooking equipment

Thermometer

Job description

Summer House on the Lake is hiring Line Cooks to join our team for lunch and dinner service with weekend brunch openings as the restaurant grows. You will prepare menu items, maintain quality, and ensure safety standards while working in a fast-paced, collaborative environment.

Responsibilities include following recipes, communicating with the team, and staying aware of temperature controls and portioning. This role requires flexibility with shifts and a willingness to work weekends in a dynamic