Cook 1 | FloraBelle | Full Time
Amelia Island, FL, United States2w ago
Free account needed to apply or save. It takes a minute, and we'll bring you right back to this job.
How well do you match this job?
Skills
Experience
Level
Title
Location
Salary
Freshness
Similarity
Key details
- Location
- Amelia Island, FL, United States
- Work style
- Onsite
- Level
- Mid level
- Experience
- 3–6 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 2w ago
Skills
cookingkitchen equipmentknife skillssanitation
About the role
Overview:
The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.
Responsibilities:
Independently prepares all food items as directed by supervisor and to the company specifications.
Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
The ability to identify and inspect all food products for quality.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Safely and properly use all culinary equipment.
Must have a solid and demonstrated understanding of cooking skills and techniques.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
Attend department meetings and other company required training.
Complete other duties assigned by management.
Qualifications:
3 years of culinary experience preferred; well-versed in operation of at least one culinary station
Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
Proper care and cleaning of all kitchen equipment.
Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
Ability to remain active, including standing for 8+ hour per day
Flexible scheduling to include nights, weekends, and holidays
Must be familiar with weights and measures to follow and multiply standard recipes.
Must have basic mathematical skills.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Culinary degree and/or formal training preferred.
Must have unexpired Food Handlers – or obtain upon hire.
Must be able to lift, push, pull, and carry moderate weight.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.
Responsibilities:
Independently prepares all food items as directed by supervisor and to the company specifications.
Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
The ability to identify and inspect all food products for quality.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Safely and properly use all culinary equipment.
Must have a solid and demonstrated understanding of cooking skills and techniques.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
Attend department meetings and other company required training.
Complete other duties assigned by management.
Qualifications:
3 years of culinary experience preferred; well-versed in operation of at least one culinary station
Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
Proper care and cleaning of all kitchen equipment.
Oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
Ability to remain active, including standing for 8+ hour per day
Flexible scheduling to include nights, weekends, and holidays
Must be familiar with weights and measures to follow and multiply standard recipes.
Must have basic mathematical skills.
The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments.
Culinary degree and/or formal training preferred.
Must have unexpired Food Handlers – or obtain upon hire.
Must be able to lift, push, pull, and carry moderate weight.
Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.