A single site, 200 seats, family owned restaurant in Ponte Vedra Beach is seeking an Line Cook. Our company's objective is to provide our customers with an outstanding experience.

Key Responsibilities:

The Line Cook is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Line Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. Line Cook must be prepared to work as a team member in a dynamic workplace while follow all company and safety procedures. More specific responsibilities include:

Daily preparation of food items in the pantry, fry, grill and other areas of the kitchen.

• Sets up station according to restaurant guidelines.

• Possesses basic knife skills

• Prepares all food items as directed in a sanitary and timely manner.

• Follows recipes, portion controls, and presentation specifications as set by the restaurant.

• Restocks all items as needed throughout shift.

• Cleans and maintains station in practicing good safety, sanitation, organizational skills.

• Has understanding and knowledge to properly use and maintain all equipment in station.

• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

• Performs additional responsibilities, although not detailed, as requested by the management team at any time.

• Prepare dishes for customers with food allergies or intolerances.

• Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.

• Work at efficient and consistent pace.

• Ensure timely preparation of all meals.

• Ensure that the correct quantities are prepared to meet daily needs.

• Stay productive at all times and prepare for future needs as time allows.

• Demonstrate flexibility and volunteer to fill open shifts as required by variations in staffing.

• Serve food in the proper portion size and at the proper temperature.

• Arrive on time in proper/clean uniform outlined by the restaurant

Compensation: To be determined based on experience and performance