Line Cook

Job duties

Original text, as filed with the Department of Labor.

Assist in the set-up and preparation of the kitchen daily. Prepare food items for food outlets according to designed menus, recipes, and sample photographs. Set up line with predetermined place to ensure everything will be ready for service. Prepare food items for Members and guests using a quality predetermined method in a timely and consistent manner. Prepare/Cook all hot and cold food according to recipes, quality standards, presentations standards, and food preparation checklist. Demonstrate safe and proper use of equipment at all times. Perform duties in a safe manner. Reduce kitchen waste. Consult with the Sous Chef daily on Restaurant service. Understand and implement the basic culinary tasks and procedures such as first-in/first-out, labeling and sanitation. Monitor all food quality and presentation while preparing food. Stock and rotate food. Alert the Sous Chef in regard to low inventory items. Work on the line, salad station, and prep station or any other stations as needed. Control the pace of the food orders and set the tone for the ticket flowing process. Test foods to determine if they have been cooked sufficiently. Operate, maintain and properly clean deep fryer, broiler, stove, food processor, oven steam table, and flat top grill. Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food. Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock is maintained without over production. Demonstrate proper production of food items, working efficiently to achieve maximum productivity. Assist in the set-up and break down of workstation. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures. Cut, trim, and bone meats, fish and poultry for cooking as directed. Practice basic sanitation and stock rotation and refrigerator cleanliness; keep all work areas clean and tidy. Proficiently perform duties on cold entree lines, as well as duties involving food preparation as required.

Requirements

Basic computer skills. Able to speak/write English clearly legibly. Perform basic math calculations. Talk and/or hear. Frequently lift up to 30 pounds. Use hands/fingers to handle/lift items. Constantly stand/walk/climb or balance, bend, stoop, kneel, crouch or reach with hands/arms. Must be able to stand for extended periods. Must pass pre-employment background check, paid by employer, carried out equally among US workers & H-2B workers.
On-the-Job Training provided. Will Train.
Days and Shifts: Following Shifts are available 7 days a week including weekends and holidays. Work hours from: 8AM-3PM, 9AM-4PM, 3PM-10PM, 3PM-11PM, 4PM-10PM, 4PM-11PM, 4PM-12AM, 5PM-11PM, shifts based on the time of the season, daylight, and need.
Hourly Wage: $19.38 to $27.00 /hr (based on performance on job and culinary degrees)
Possible Wage Increase: Raises may be given based on performance on job and culinary degrees.
Overtime Possible: Overtime may be available at $29.07 to $40.50/hr.
Will require Pre-hire Criminal Background Check.
Bonus: Potential Performance based bonus up to $1200.

Benefits and conditions

Other work sites

• Englewood, FL · Oct 1, 2026 – May 31, 2027 · 14 openings
• Englewood, FL · Oct 1, 2026 – May 31, 2027 · 14 openings