Line Cook II: Fast-Paced Kitchen Expert

Clear Destination Inc.; San Antonio (TX); Hybrid; USD 28,000 - 40,000; Full time

Job summary

Clear Destination Inc. is seeking a Line Cook 2 to join our busy kitchen team. You will prepare items to spec, work the hot and cold lines, and maintain organization to meet service timelines.

Ideal applicants have 2+ years of culinary experience, basic knife skills, and the ability to work under pressure. A culinary degree or formal training is strongly preferred, with adherence to safety and quality standards.

Qualifications

• 2+ years of culinary experience in a hotel or restaurant kitchen.
• Basic mathematical skills, weights and measures.
• Must obtain or have Food Handlers certification.
• Strong communication and organizational abilities.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Prepare all food items as directed by supervisor and company specs with limited supervision.
• Demonstrate knowledge of culinary fundamentals and techniques.
• Work on hot/cold line and execute menu items within required timelines.
• Stay organized with prep sheets and station guides and manage timelines for service.
• Operate culinary equipment safely and correctly.
• Present plates that meet specifications.
• Communicate effectively with team members.
• Maintain positive, professional attitude during peak times.
• Attend required department meetings and trainings.
• Complete other duties assigned by management.
• Work on a restaurant Line and handle knife skills and vegetable cuts.

Skills

Culinary experience

Communication

Organizational skills

Knife skills

Vegetable cuts

Math / weights & measures

Teamwork

Food safety knowledge

Pressure tolerance

Education

Culinary degree or formal training

Job description

Clear Destination Inc. is seeking a Line Cook 2 to join our busy kitchen team. You will prepare items to spec, work the hot and cold lines, and maintain organization to meet service timelines.

Ideal applicants have 2+ years of culinary experience, basic knife skills, and the ability to work under pressure. A culinary degree or formal training is strongly preferred, with adherence to safety and quality standards.