Line Cook III - Boathouse
On-siteFort Lauderdale, Florida, United States
Job Summary
Prepare and cook hot and cold food items while maintaining a clean, organized, and sanitary workstation in accordance with state and local food handler guidelines. Multitask efficiently in a fast-paced environment by checking pars for shift use, determining necessary preparation, and managing freezer pulls and line setups. Ensure mise en place is ready for the start of the scheduled work period and that stations are cleaned and sanitized by the end. Store food properly using FIFO, time control, and temperature safety protocols while organizing products according to established guidelines. Report any unsafe equipment or accidents to leadership and perform assigned utility or cross-departmental duties as needed.
Required Qualifications
- Culinary Degree
- 2 + year working in kitchens
- 3+ years
- Drug-free workplace
- Pre-employment screenings
- COVID-19 testing
- Background checks
- Ability to prepare hot and cold food items
- Maintain a clean, organized and sanitary work station
- Follow written and verbal instructions including recipes, prep lists, plate presentations, etc.
- Efficiently multitask and work in a fast paced, high demand work environment
- Complete prep in a safe and sanitary manner in accordance with established state and local food handler guidelines
- Ensure that all work station mise en place and prep is ready for beginning of scheduled work period
- Station is cleaned and sanitized and end of scheduled work period
- Store food items (cooked/raw) according to safe food handling guidelines
- Organize and use food products in accordance with FIFO, time control and temperature controlled safety guidelines
- Report and handle any kitchen or hotel accidents and emergencies according to hotel standards regardless of severity
- Lift up to 50 lbs
- Stand for long periods of time
- Bend/reach as needed to assure job completion
- Conduct oneself in a professional and polite manner at all times
- Work as a team
- Check pars for shift use
- Determine necessary preparation, freezer pull and line set up
- Note any out of stock items or possible shortages
- Comply with attendance rules
- Be available to work on a regular basis
- Report all unsafe or malfunctioning equipment to shift leadership
- Willing to cross work on any of our culinary departments
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