Cook
Twice, Florida, NY, United States
Position Summary
The Line Cook is a vital member of the culinary team, responsible for delivering high-quality food preparation and ensuring a safe, clean, and efficient kitchen environment. This individual must demonstrate attention to detail, a strong work ethic, and the ability to thrive in a fast-paced, team-oriented setting.
Core Responsibilities & Expectations
Uphold the highest standards of cleanliness and sanitation in accordance with health and safety regulations.
Take full ownership of the quality and consistency of all food prepared and served.
Promptly report all accidents, equipment malfunctions, or safety concerns to the Chef or manager on duty.
Maintain composure and fulfill assigned duties during emergency situations.
Maintain current ServSafe certification.
Key Duties
Accurately complete daily prep lists before and after each shift.
Assist in the preparation and setup of food items for various dining outlets on property.
Consistently follow standardized recipes to ensure quality and portion control.
Support monthly inventory processes for food and supplies as directed.
Properly operate and maintain all kitchen equipment; follow safety and usage guidelines precisely.
Maintain organization and cleanliness in all kitchen and storage areas; complete routine sanitation tasks.
Assist in receiving, checking, and storing food deliveries; ensure all items are properly stored off the floor.
Perform dishwashing duties and support other cleaning needs when necessary.
Monitor and maintain cleanliness of all back-of-house areas; address issues immediately.
Comply fully with all Department of Health codes and sanitation requirements.
Complete Staff Meal for each day of the week by 10:30am at the absolute latest.
Execute additional tasks assigned by the Executive Chef, Sous Chef, or manager.
Qualifications
High school diploma or equivalent required.
1-2 years of professional cooking experience preferred.
Familiarity with food safety, sanitation standards, and kitchen operations.
Reliable and punctual with strong organizational skills.
Ability to work efficiently both independently and within a team.
Open to receiving feedback and taking direction.
Must be able to work in a high-volume, high-pressure environment.
Working Conditions
Ability to stand, walk, bend, and perform physical activity for extended periods (8-12 hours).
Must be able to lift to 30 lbs. on occasion.
Frequent use of hands and arms; requires clear vision, depth perception, and manual dexterity.
Exposure to moderate to high noise levels and fast-paced environments.
Must be available to work weekends, holidays, and extended hours during peak season.
#J-18808-Ljbffr
The Line Cook is a vital member of the culinary team, responsible for delivering high-quality food preparation and ensuring a safe, clean, and efficient kitchen environment. This individual must demonstrate attention to detail, a strong work ethic, and the ability to thrive in a fast-paced, team-oriented setting.
Core Responsibilities & Expectations
Uphold the highest standards of cleanliness and sanitation in accordance with health and safety regulations.
Take full ownership of the quality and consistency of all food prepared and served.
Promptly report all accidents, equipment malfunctions, or safety concerns to the Chef or manager on duty.
Maintain composure and fulfill assigned duties during emergency situations.
Maintain current ServSafe certification.
Key Duties
Accurately complete daily prep lists before and after each shift.
Assist in the preparation and setup of food items for various dining outlets on property.
Consistently follow standardized recipes to ensure quality and portion control.
Support monthly inventory processes for food and supplies as directed.
Properly operate and maintain all kitchen equipment; follow safety and usage guidelines precisely.
Maintain organization and cleanliness in all kitchen and storage areas; complete routine sanitation tasks.
Assist in receiving, checking, and storing food deliveries; ensure all items are properly stored off the floor.
Perform dishwashing duties and support other cleaning needs when necessary.
Monitor and maintain cleanliness of all back-of-house areas; address issues immediately.
Comply fully with all Department of Health codes and sanitation requirements.
Complete Staff Meal for each day of the week by 10:30am at the absolute latest.
Execute additional tasks assigned by the Executive Chef, Sous Chef, or manager.
Qualifications
High school diploma or equivalent required.
1-2 years of professional cooking experience preferred.
Familiarity with food safety, sanitation standards, and kitchen operations.
Reliable and punctual with strong organizational skills.
Ability to work efficiently both independently and within a team.
Open to receiving feedback and taking direction.
Must be able to work in a high-volume, high-pressure environment.
Working Conditions
Ability to stand, walk, bend, and perform physical activity for extended periods (8-12 hours).
Must be able to lift to 30 lbs. on occasion.
Frequent use of hands and arms; requires clear vision, depth perception, and manual dexterity.
Exposure to moderate to high noise levels and fast-paced environments.
Must be available to work weekends, holidays, and extended hours during peak season.
#J-18808-Ljbffr