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Head Line Cook at The Blond HR
, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

21.0

Posted On

10 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Food Safety, Kitchen Management, Leadership, Time Management, Communication, Inventory Management, Food Cost Management, Staff Training, Health and Safety Compliance

Industry

Description
Benefits: Employee discounts Flexible schedule Training & development About the Role: Join Rusty Hooks LLC as our Head Line Cook, where you will create delicious dishes that delight our guests. Located in the charming coastal town of Southport, NC, we pride ourselves on serving fresh, locally-sourced ingredients in a vibrant atmosphere. Responsibilities: Prepare and cook high-quality dishes in a timely manner. Oversee kitchen staff and ensure efficient kitchen operations during service. Maintain cleanliness and organization of the kitchen and dining area. Collaborate with management to manage food costs and inventory. Ensure compliance with health and safety regulations in food preparation. Train and mentor junior kitchen staff to promote a positive work environment. Requirements: Proven experience as a line cook Strong knowledge of culinary techniques and food safety practices. Ability to work in a fast-paced environment and manage time effectively. Excellent communication and leadership skills. High school diploma or equivalent; culinary degree preferred. Flexible schedule, including weekends and holidays. Positive attitude and a team-oriented mindset. About Us: Rusty Hooks LLC has been a beloved dining destination in Southport, NC for over 7 years, known for our warm hospitality and exceptional seafood offerings. Our customers love the inviting atmosphere and fresh, flavorful dishes, while our employees enjoy a supportive team environment that fosters creativity and growth.
Responsibilities
The Head Line Cook is responsible for preparing high-quality dishes and overseeing kitchen operations to ensure efficiency during service. They also manage food costs, inventory, and mentor junior staff while maintaining strict health and safety standards.