Line Cook - Seasonal Part time

quailridgecc; Boynton Beach (FL); On-site; USD 32,000 - 46,000; Full time

Job summary

Quail Ridge CC is seeking a reliable Line Cook to prepare food in a high-volume, fast-paced kitchen. You will follow established recipes, maintain quality, and plate with consistency while upholding safety standards.

Responsibilities include multi-station prep, proper food handling per HACCP, and collaborating with team to ensure timely service and guest satisfaction. Strong knife skills and cleanliness are essential.

Qualifications

• Must possess advanced cooking and knife skills.
• Knowledge of HACCP and food safety procedures.
• Ability to work at a fast pace with attention to safety.
• Ability to operate basic kitchen equipment.
• Ability to communicate effectively with team.
• Strong organizational and time management skills.
• Knowledge of station setup and food production.

Responsibilities

• Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
• Responsible for food receiving or storage and proper handling of all food items.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
• Sets up stations with limited supervision and executes at a high level of expertise.
• Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.
• Maintains HACCP compliance and ensures kitchen cleanliness and organization.

Skills

Advanced cooking

Knife skills

HACCP knowledge

Food safety

Team communication

Time management

Multi-station prep

Safety awareness

Job description

Line cook

Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality and efficient food.

Essential Functions

• Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
• Responsible for food receiving or storage and proper handling of all food items.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
• Sets up stations with limited supervision and executes at a high level of expertise.
• Works multiple a la carte stations.
• Perform advanced cooking and utilize knifes in kitchen setting.
• Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP.
• Maintains a methodically organized workstation and food production.
• Possesses openness and willingness to learn in the spirit of continuous improvement.
• Hands on food production of each assigned station.
• Maintain par levels of each station for each shift to ensure quality and quantity to spec.
• Tasting of the food and make the necessary corrections to recipe spec.
• Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.
• Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
• Ensure compliance by all culinary personnel with club rules, policies, and procedures.
• Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.
• Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.
• Punctuality and a good attendance record are expected.
• Assists other staff as needed.
• Assists other production areas when time permits.
• Perform any other duties and/or tasks assigned by management.

Knowledge, skills and abilities

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Must possess advanced cooking and knife skills.
• Knowledge of all kitchen equipment operations.
• Ability to recognize signs and symbols within a kitchen setting.
• Ability to communicate effectively to complete tasks.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and members.
• Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.
• Respond to members in a courteous and friendly manner.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
• Must be a detail-oriented individual and possess time management skills.
• Must maintain high performance standards.
• Ability to deal with routine changes often.