Station Cook - La Concha Key West

Remington Hospitality; Key West (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Remington Hospitality in Key West, FL is seeking a skilled Line Cook to prepare all menu items following recipes and yield guides, and to set up stations with mise en place. The role requires attention to detail, teamwork, and the ability to work in a fast-paced kitchen.

You will direct, train, and monitor Line Cooks, maintain cleanliness and sanitation, assign production tasks, and communicate changes throughout the shift while coordinating with the Sous Chef.

Qualifications

• Directs, trains, and monitors Line Cooks to maintain quality and efficiency.
• Ensures cleanliness and sanitation across work areas and equipment.
• Communicates assignments and changes clearly to the team.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.

Skills

Leadership

Kitchen cleanliness

Communication

Job description

• Prepare all menu items following recipes and yield guides.
• Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.