Saute" and Fish Cook

ChopHouse Thirteen; Jacksonville (FL); On-site; USD 28,000 - 42,000; Full time

Job summary

ChopHouse Thirteen in Jacksonville, FL is seeking a dedicated line cook to join our fast-paced kitchen team. You will thrive in a high-volume environment and support the service with precision and speed.

Your duties include station setup and prep, culinary execution, quality control, FIFO compliance, and strong communication with the crew to ensure consistent, safe dishes from the pass. A positive attitude and teamwork are essential as you collaborate to maintain timing and cleanliness

Qualifications

• Experience in a high-volume kitchen and adherence to health regulations.
• Knowledge of FIFO and safe food handling practices.
• Ability to communicate effectively with kitchen staff and front of house.

Responsibilities

• Station setup and prep 15-30 minutes prior to service; ensure ingredients are stocked and labeled.
• Culinary execution: sautéing, searing, pan-frying, and maintaining plating standards.
• Quality control to meet recipes, temperatures, and presentation before leaving the kitchen window.
• Maintain speed and efficiency in a high-paced environment with multiple pans.
• Follow health department regulations for safety, sanitation, and cleaning procedures (FIFO).
• Collaborate with other chefs for timely service and assist with station breakdown and cleaning at shift end.
• Communicate effectively with team to ensure smooth service.
• Demonstrate strong knowledge of food safety practices.

Skills

Communication

Food safety

Team collaboration

Time management

Attention to detail

Job description

• Station Setup & Prep:Sets up the station 15-30 minutes before service, ensuring all ingredients are prepped, labeled, and stocked.
• Culinary Execution:Sautés, sears, and pan-fries menu items, often creating accompanying pan sauces to order.
• Quality Control:Ensures every dish meets, recipe, temperature, quality, and plating standards before it leaves the kitchen window.
• Speed & Efficiency:Operates in a high-speed, fast-paced environment, often managing multiple pans simultaneously.
• Safety & Sanitation:Follows strict health department regulations, including holding, storing, and cleaning procedures (FIFO).
• Collaboration:Coordinates with other chefs for timely service and assists with station breakdown and cleaning at the end of the shift.

• Communication:Effective communication with team members to ensure smooth service.
• Health Safety:Strong knowledge of food safety practices.