Line Cook: Sauté, Grill & Menu Prep

Access Management Group; Wimauma (FL); On-site; USD 21,000 - 30,000; Full time

Job summary

Access Management Group is seeking a Line Cook in Florida to ensure quality preparation of menu items and proper handling of all food items under the supervision of the Sous Chef and Executive Chef.

The role involves working in a fast-paced kitchen across stations, following standardized recipes, and assisting with pre-service and cleanup, while adhering to safety guidelines and food-handling practices.

Qualifications

• Flexible schedule including days, nights, weekends and holidays.
• Punctual and reliable attendance.
• Strong interpersonal skills and ability to work with others and the public.
• Must be able to verbally communicate in English and read English instructions.
• Proficiency in cooking methods: sautéing, braising, fryer, poaching, roasting, etc.
• Previous kitchen experience required.
• Able to work in a clean, organized fashion with strict food safety.
• Able to work in a hot kitchen environment.
• Active Food Handler certificate preferred.

Responsibilities

• Prepare and present foods in one or more kitchen stations (pantry, sauté, grill).
• Follow standardized recipes to ensure guest specifications.
• Assist in cleaning of kitchen areas and equipment.
• Assist with proper storage, preparation, and presentation of all items.
• Assist with advance preparation before service hours.
• Follow all safety guidelines including safe food handling and knife safety.

Skills

Flexible schedule

Punctuality & reliability

Interpersonal skills

English communication

Kitchen experience

Cooking methods knowledge

Safe food handling

Job description

Access Management Group is seeking a Line Cook in Florida to ensure quality preparation of menu items and proper handling of all food items under the supervision of the Sous Chef and Executive Chef.

The role involves working in a fast-paced kitchen across stations, following standardized recipes, and assisting with pre-service and cleanup, while adhering to safety guidelines and food-handling practices.