Line Cook FT

Priority Dispatch Corp.; Belleair (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Priority Dispatch Corp. is seeking a full-time cook to prepare a variety of menu items in a club setting. You will work the sauté station, ensure proper doneness and seasoning, and taste each item before plating to maintain consistency and quality.

Responsibilities include inventory, assisting with other line items, and adhering to health and safety regulations. A High School diploma or GED and food safety certification are required; two years of kitchen experience are preferred.

Qualifications

• High School diploma or GED required or equivalent.
• Two years of kitchen preparation and cooking experience recommended.
• Food safety certification required.

Responsibilities

• Cooks and prepares a variety of food products per standard recipes.
• Prepare items for workstation according to par sheets or Sous Chef instructions.
• Ensure proper doneness and seasoning of Sauté Station items.
• Taste items before plating and adjust seasoning as needed.
• Maintain consistency and order on the cooking line.
• Prepare products assigned to workstation during service.
• Take inventory of items required for station setup.
• Use equipment per manufacturers’ instructions; clean as required.
• Return unused food to proper storage areas.
• Coordinate and time orders with other kitchen items.
• Notify Sous Chef of shortages.
• Close kitchen with closing checklist; attend staff meetings.

Skills

Food preparation

Safety & sanitation

Cooking techniques

Time management

Education

High School diploma or GED

Culinary school training encouraged

Tools

Food prep equipment

Job description

Job Knowledge, Core Competencies and ExpectationsPrepares menu items as needed for member or guest service.Follows all state and local health and food safety regulations.Follows all safety procedures for operating and cleaning machinery.Must use precaution to avoid burns from hot fat and grease, but should be familiar withtreating such injuries should they occur.Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.Knowledge of and ability to perform required role during emergency situations.Job Summary (Essential Functions)Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.Prepare items required for workstation according to par sheets or instructions from Sous Chef.Responsible for the cooking and proper “doneness” and seasoning of all items from the Sauté Station as they appear on the menu and daily specials.Tasting each item before it is plated and adjusting seasoning as needed.Maintaining consistency and order on the cooking line.Prepares products assigned to workstation during service.Job Tasks/DutiesTake inventory of all items required for station set-up and determine those items that require preparation.Prepares items according to standard recipes.Uses food preparation equipment according to manufacturers’ instructions.Cleans workstation and area surrounding workstation including floors.Returns unused food products to proper storage areas.Assists with preparation of other food products on serving line as needed.Consistently uses safe and sanitary food handling practices including those related to personal hygiene.Returns soiled food preparation utensils and other small wares to the proper areas.Coordinates and times orders with other kitchen items being prepared.Requisitions items needed to produce menu items.Notifies Sous Chef of expected shortages.Ensures that assigned work areas and equipment are clean and sanitary.Sets-up, maintains and breaks down prep cook station.Covers, dates and neatly stores all leftover products that are re-usable.Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.Closes the kitchen properly using the closing checklist.Attends kitchen staff meetings and offers suggestions for improvements.Assists with other duties as assigned by Sous Chef.Education and/or ExperienceHigh School diploma or GED.Successful completion of a two-year course at culinary school is encouraged.A minimum of two years of experience in kitchen preparation and cooking.Licenses and Special RequirementsFood safety certification.Physical Demands and Work EnvironmentRequired to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,stretch and twist or reach.Push, pull or lift up to 50 pounds.Continuous repetitive motions.Work in hot, humid and noisy environment.