Now Hiring: The French Pantry Breakfast/Lunch Line Cook

Legacy Restaurant Group - Jacksonville; Saint Augustine (FL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Training & development

Job summary

The French Pantry is seeking a Breakfast into lunch Line Cook to join our kitchen team. You will prepare, cook, and present dishes to our standards in a fast-paced environment.

You must be proficient in following recipes, handle early mornings to afternoons, weekends and holidays, and communicate effectively. The role emphasizes safety, portion control, and collaboration with the kitchen staff.

Benefits include competitive salary, employee discounts, and training and development opportunities.

Qualifications

• Proficient in preparing menu items to recipes and customer requests.
• Available to work early mornings into the afternoon, including weekends and holidays.
• Experience safely using kitchen tools and equipment, including sharp knives.
• Ability to follow oral and written instructions.
• Capable of multitasking under pressure in a busy kitchen.

Responsibilities

• Prepare and cook breakfast and lunch items per recipes and standards.
• Adhere to portion control and food preparation standards to maintain consistency and control costs.
• Monitor food temperatures and use thermometers for safe cooking and storage.
• Report issues with food quality or delays to the kitchen coordinator or chef.
• Keep track of inventory levels and alert management to low stock.
• Ensure all dishes from the station meet quality expectations.
• Follow procedures for handling food allergies and dietary restrictions.
• Maintain health, safety, and sanitation guidelines, including equipment cleaning.
• Collaborate with kitchen team and maintain positive relations.
• Undertake additional tasks to support kitchen operations.

Skills

Cookery skills

Food preparation

Communication

Multitasking

Safety awareness

Physical stamina

Tools

Sharp knives

Job description

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.