Now Hiring: The French Pantry Breakfast/Lunch Line Cook

36 Granada; Saint Augustine (FL); Presencial; USD 30.000 - 40.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary

Employee discounts

Training & development

Descripción de la vacante

A local restaurant in Saint Augustine is looking for a skilled Breakfast into Lunch Line Cook who can prepare and present high-quality dishes in a fast-paced kitchen. The role demands proficiency in food preparation, effective communication, and multitasking abilities. Candidates must be physically capable to handle the demands of the kitchen and adhere to safety and sanitation standards. This position requires early morning availability and flexibility during weekends and holidays.

Formación

• Available to work early mornings into the afternoon, including weekends and holidays.
• Capable of lifting up to 50 pounds and standing for long periods.

Responsabilidades

• Prepare and cook breakfast and lunch menu items according to recipes.
• Monitor food temperatures and ensure correct storage.
• Maintain health and sanitation guidelines in the kitchen.

Conocimientos

Proficient in preparing menu items

Effective communication

Multitasking under pressure

Experience with kitchen tools

Herramientas

Sharp knives

Thermometers

Descripción del empleo

Benefits

• Competitive salary
• Employee discounts
• Training & development

Position Overview

The Breakfast into lunch Line Cook for The French Pantry is a key member of our kitchen staff, responsible for the preparation, cooking, and presentation of dishes according to the restaurant’s standards. This position demands a high level of kitchen competence and the ability to handle a fast-paced cooking environment.

Key Qualifications

• Proficient in preparing menu items consistently to the specified recipes and customer requests.
• Available to work early mornings into the afternoon, including the weekends, and holidays.
• Experienced in safely utilizing a variety of kitchen tools and equipment, including sharp knives.
• Effective communicator with the ability to follow oral and written instructions.
• Capable of multitasking effectively under pressure in a busy kitchen setting.
• Comfortable working in tight, potentially crowded spaces with fluctuating temperatures and noise levels.
• Physically able to lift up to 50 pounds and stand for long periods, including moving safely around kitchen obstacles and through varied floor surfaces.

Responsibilities

• Prepare and cook breakfast and lunch menu items in accordance with recipes and standards, ensuring each dish meets the required presentation and quality.
• Adhere to portion control and food preparation standards to maintain product consistency and manage costs.
• Monitor food temperatures and use thermometers to ensure food is cooked and stored at the correct temperatures.
• Report any issues with food quality or delays in service promptly to the kitchen coordinator or chef.
• Keep track of inventory levels for menu items, alerting management and front-of-house staff to low stock situations.
• Ensure all dishes from the station are accounted for and meet the restaurant’s quality expectations.
• Follow established procedures for handling food allergies and dietary restrictions to ensure guest safety.
• Maintain strict adherence to health, safety, and sanitation guidelines, including cleaning and maintenance protocols for kitchen equipment.
• Collaborate effectively with the kitchen team and maintain positive working relationships with all staff.
• Undertake additional tasks as needed to support the efficient operation of the kitchen.