Overview: 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 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