Line Cook, Fine Dining & High-Volume Kitchen
Overview
You own your station at Chesapeake Bay Beach Club, executing menu items to spec for a high-volume, seasonal kitchen. You maintain mise en place, follow HACCP protocols, and rotate stock via FIFO. You collaborate with expo and leadership to hit ticket times. Cross-train on multiple stations and mentor junior cooks. This role focuses on precision, speed, and food safety in a demanding environment.
What You'll Do8
- 1Execute menu items to specification on assigned stations, ensuring recipe adherence, portion control, plating presentation, and quality during all service periods.
- 2Set up your station daily with mise en place, complete prep lists, and maintain par levels to support smooth service flow.
- 3Monitor food temperatures, handle food safely, and complete HACCP documentation logs.
- 4Manage product lifecycle with FIFO rotation, proper storage, labeling, and dating to minimize waste.
- 5Coordinate with expo and line cooks for seamless ticket execution and timing.
- 6Break down and deep clean your station post-service, ensuring equipment is ready for the next shift.
- 7Cross-train on multiple stations and support inventory counts.
- 8Mentor junior kitchen staff on techniques and standards.
Requirements7
- 11+ years of line cook experience in a professional kitchen.
- 2Knowledge of HACCP guidelines and food safety regulations.
- 3Ability to work standing for long periods and lift up to 30 pounds.
- 4Strong communication skills for fast-paced teamwork.
- 5Flexibility to work weekends, holidays, and peak service times.
- 6Commitment to quality and consistency in food preparation.
- 7Ability to handle high-volume service without compromising standards.
Salary Insight
$18k per year
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