Line Cook with Weekend Availability

Fleet Landing Restaurant & Bar; Charleston (SC); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading restaurant in Charleston is seeking a dedicated Line Cook with weekend availability. The role involves preparing and plating dishes to standard, ensuring excellent guest experiences, and supporting the Executive Chef. Ideal candidates should have strong teamwork and organizational skills, along with proficiency in various cooking methods and kitchen equipment. Flexible scheduling is essential, as the position may require working nights, weekends, and holidays.

Benefits

401(k) matching

Employee discounts

Health insurance

Paid time off

Training & development

Vision insurance

Wellness resources

Qualifications

• Ability to lift up to 50 lbs. and work on one’s feet for up to 12 hours.
• Understanding of various cooking methods, ingredients, procedures, and equipment.

Responsibilities

• Produce and expedite high-quality, consistent dishes meeting Fleet Landing standards.
• Comply with all health and safety regulations.
• Maintain a clean, orderly kitchen per DHEC standards.

Skills

Teamwork

Organizational

Multi-tasking

Receptiveness to feedback

Education

ServSafe training

Tools

Knife skills

Kitchen equipment

Job description

Join to apply for the Line Cook with Weekend Availability role at Fleet Landing Restaurant & Bar.

Benefits:

• 401(k) matching
• Employee discounts
• Health insurance
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

The line cook is responsible for preparing and plating dishes to standard and supporting the Executive Chef to provide excellent guest experiences, ensuring performance aligns with Fleet Landing’s goals and expectations.

Requirements:

• Ability to always be on time
• Understanding of various cooking methods, ingredients, procedures, and equipment
• Familiarity with food and beverage industry’s best practices such as FIFO
• Ability to lift up to 50 lbs. and work on one’s feet for up to 12 hours
• Proficiency with knife skills
• Ability to operate cutting tools and kitchen equipment
• ServSafe training preferred
• Organizational and multi-tasking abilities
• Ability to manage crises calmly and effectively
• Receptiveness to feedback
• Teamwork-oriented and able to take direction
• Flexible schedule including nights, weekends, and some holidays

Key Responsibilities & Expectations:

• Produce and expedite high-quality, consistent dishes meeting Fleet Landing standards
• Comply with all health and safety regulations
• Set up and break down work stations each shift
• Store food properly
• Execute tasks accurately and with urgency
• Maintain a clean, orderly kitchen per DHEC standards for an A rating
• Rotate perishable items per FIFO
• Follow recipes and measure ingredients
• Assist or work at other stations when needed

Seniority level

• Not Applicable

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Food and Beverage Services