Line Cook: Growth Path, Benefits, Team Kitchen

Grove Bay Hospitality Group; Warwick (RI); On-site; USD 19,000 - 30,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Company parties

Dental insurance

Employee discounts

Tuition assistance

Job summary

Grove Bay Hospitality Group is seeking a dedicated Line Cook for their Glass & Vine venue in Coconut Grove. You will plan, prep, set up, and provide quality service in all areas of food production in accordance with recipes and plating standards.

Maintain cleanliness and sanitation, follow safety guidelines, and work closely with kitchen staff to meet production schedules. 0–2 years of line cook experience preferred; English communication required; culinary training encouraged.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Culinary College Degree preferred.
• Food handling certificate required or preferred.
• Sanitation certificate preferred; supervisory experience is a plus.

Responsibilities

• Plan, prep, set up, and provide quality service in all areas of food production.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Openings: start equipment, set up mise en place, and prep for service.
• Follow recipes and yield guides to prepare menu items and specials.

Skills

Attention to detail

Speed and accuracy

Teamwork

Calm under pressure

Problem solving

Education

High school diploma or equivalent

Culinary College Degree

Food handling certificate

Sanitation certificate

Job description

Grove Bay Hospitality Group is seeking a dedicated Line Cook for their Glass & Vine venue in Coconut Grove. You will plan, prep, set up, and provide quality service in all areas of food production in accordance with recipes and plating standards.

Maintain cleanliness and sanitation, follow safety guidelines, and work closely with kitchen staff to meet production schedules. 0–2 years of line cook experience preferred; English communication required; culinary training encouraged.