Line Cook: Sauté & Broiler Specialist | 401k + PTO

Paycom - ATS; Tempe (AZ); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a skilled line cook to maintain and set up meat, fish, and other items on the front-line station at our Tempe location. You will manage food preparation, portion control, and quality to ensure guest satisfaction.

The role requires knowledge of broiler and sauté cooking, adherence to sanitation standards, and the ability to work in a fast-paced kitchen. On-site position with varying shifts; benefits include comprehensive coverage and room for growth.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed items per standard recipes and guest checks.
• Visual inspection and selection of high-quality food items for menu preparation.
• Maintains proper storage, portion control, and overall product quality.
• Keeps refrigeration, equipment and work areas clean to meet health regulations.
• Follows safety, security and fire procedures; reports unsafe conditions.
• Assists other kitchen personnel as needed.

Skills

Food preparation

Broiler cooking

Sauté cooking

Sanitation standards

Math skills

English language

Safety procedures

Temperature control

Teamwork

Education

Food Handler Card

Job description

Driftwood Hospitality Management is seeking a skilled line cook to maintain and set up meat, fish, and other items on the front-line station at our Tempe location. You will manage food preparation, portion control, and quality to ensure guest satisfaction.

The role requires knowledge of broiler and sauté cooking, adherence to sanitation standards, and the ability to work in a fast-paced kitchen. On-site position with varying shifts; benefits include comprehensive coverage and room for growth.