Saute Cook Corvina Seafood Grill East Boca Raton

Corvina; Boca Raton (FL); On-site; USD 32,000 - 46,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Benefits

Energetic team environment

Job summary

Corvina Seafood Grill in Boca Raton, FL is seeking a Line Cook to manage a station, prep, and plate menu items to our quality standards.

Join a fast paced, team‑oriented kitchen that emphasizes sanitation, accuracy, and guest satisfaction. The ideal candidate can lift up to 50 lbs, stand for long shifts, and communicate clearly with expediters and servers.

Qualifications

• The ability to follow written and oral instructions.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Must have the ability to lift, stoop, and bend.
• Must be able to lift pots, pans, products, and other items weighing up to 50 pounds frequently.

Responsibilities

• Manage the line station setup and ensure proper prep lists.
• Receive and communicate guest orders, plate items to quality standards.
• Explain menu items and respond to prep/ingredient questions from front-of-house staff.
• Coordinate with expeditor/servers for timely delivery of plated dishes.
• Maintain a clean, safe, and organized workstation.
• Follow end-of-shift checkout procedures with accuracy.

Skills

Following instructions

Sanitation & safety

Guest satisfaction

Stand/walk for long periods

Team communication

Menu knowledge & specials explanation

Education

Food handlers certification

Job description

Company Overview

Corvina Seafood Grill is a fine dining seafood destination in the heart of Downtown Boca Raton. Corvina is known for sourcing the freshest products and providing superior service. Corvina is operated by P Hospitality Management, a diversified hospitality management company who operates multiple full‑service restaurants in South Florida.

Job Summary:

As the line cook, you are responsible for managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation.

As a Line Cook you will be expected to (but are not limited to the following):

• Follows all company policies as outlined in the Employee Handbook.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook.
• Knows all menu items offered at the restaurant. Accurately explains specials to front‑of‑the‑house employees. If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on menu.
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, keeping waste to a minimum.
• Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Follows the receiving and storage processes as defined by management.
• Performs sidework correctly as specified by management.
• Follows all end‑of‑shift checkout procedures with 100% accuracy as specified in the End of Shift/Checkout Procedures.
• Maintains a good team environment by assisting other team members with their station duties and sidework when there is a need and/or when available.

Job Requirements:

• The ability to follow written and oral instructions and procedures.
• Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Possess a valid food handlers certification.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well‑paced mobility for the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.

Physical Demands and Work Environment

• The work that Line Cooks do is both physically and mentally demanding. They support the Mission, Values and Vision of the restaurant and the facility. They support, cooperate with, and implement specific procedures and programs for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. They must maintain the confidentiality of all data, including employee and operations data. They are responsible for Quality Assurance and compliance with all regulatory requirements. Line Cooks must remain Compliant with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.
• While performing their duties they must supports and participate in common teamwork including working together with all co‑workers; planning and completing job duties with minimal supervisory direction, including appropriate judgment. They use tactful, appropriate communications in sensitive and emotional situations.
• They must complete requirements for in‑service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job including but not limited to: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.

Benefits/Perks

• Competitive salaries
• Paid time off
• Benefits
• Energetic, focused and collaborative work environment

Only local candidates will be contacted; there is no relocation for this position. Immediate Opening.

We Encourage a Diverse Workforce: Corvina and P Hospitality Management believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you’re looking for a company that respects your unique merits, professionalism, and skills, we’d like to talk to you.

We thank all that apply, but only those candidates who meet the position requirements will be contacted. Corvina and P Hospitality Management conducts all employment‑related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws.

We are a Drug Free workplace.