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Line Cook at Access Management

Wimauma, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

21.0

Posted On

11 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Sautéing, Braising, Poaching, Roasting, Knife Safety, Food Handling, Kitchen Equipment Operation, English Communication

Industry

Real Estate

Description

Job Overview: Line Cooks are to ensure the quality preparation of all menu items and proper handling/storage of all food items. The preparation occurs at the direction and supervision of the Sous Chef and Executive Chef. Reports to: Sous Chef Duties & Responsibilities: * Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill * Follow standardized recipes and ensure consistent preparation according to guest specifications * Participate in cleaning of kitchen areas and equipment * Assist with proper storage, preparation, cooking and presentation of all food items * Assist with food preparation in advance of food service hours * Follow all safety guidelines include safe-handling of food items, knife safety, safe usage of kitchen equipment, etc. Qualifications: * Must have flexible schedule including availability on days, nights, weekends, and holidays * Punctuality and regular and reliable attendance * Interpersonal skills and the ability to work well with co-workers and the public * Must be able to verbally communicate in English * Must be able to read written instructions in English * To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer, poaching, roasting and all the other subtle variations of them * Previous kitchen experience is required * Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices * Must be able to work in a hot kitchen environment * Active Food Handler certificate is preferred

Responsibilities

Responsible for the quality preparation and presentation of menu items across various kitchen stations. Ensures proper food storage and maintains strict cleanliness and safety standards in a commercial kitchen environment.