Benefits:

401(k) matching

Employee discounts

Health insurance

Paid time off

Wellness resources

The line cook is responsible for preparing and plating dishes to standard and closely supporting the Executive Chef to provide excellent guest experiences and ensure performance is aligned with the goals and expectations of Fleet Landing.

Requirements:

Ability to always be on time

Understanding of various cooking methods, ingredients, procedures, and equipment

Familiar with the food and beverage industry’s best practices such as FIFO

Ability to lift up to 50 lbs. and work on one’s feet for up to 12 hours

Proficiency with knife skills

Ability to operate cutting tools and kitchen equipment

ServSafe training preferred

Organizational and multi-tasking abilities

Ability to manage crisis in a calm and effective manner

Fortitude to effectively receive feedback

Teamwork-oriented and able to take direction

Flexible schedule including nights, weekends, and some holidays

Key Responsibilities & Expectations:

Produces and expedites high-quality dishes that are consistent and meet the standards of Fleet Landing and its guests

Complies with all health and safety rules and regulations

Sets up and breaks down work stations each shift

Stores food properly

Executes assigned tasks accurately and with a sense of urgency

Maintains a clean and orderly kitchen in accordance with DHEC to ensure an A rating

Rotates all perishable items per FIFO

Follows recipes and measures ingredients

Assists/works other stations when needed