Line Cook/Prep Cook

Job Summary/Overview

The Level 1 Cook/Prep Cook supports the culinary team by performing essential prep and cooking tasks, maintaining kitchen organization, and ensuring high standards of cleanliness and efficiency. This role serves as the foundation for learning fine dining operations, techniques, and kitchen discipline.

Essential Duties and Responsibilities

The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Perform prep work such as chopping, portioning, and assembling ingredients
• Execute basic food preparation such as chopping, slicing, mixing, portioning, and measuring ingredients.
• Assist with mise en place and station setup before service.
• Follow recipes, plating guides, and instructions precisely.
• Cook simple menu items under supervision (soups, sides, salads, etc.).
• Maintain cleanliness and organization of workstations, equipment, and storage areas.
• Rotate and label ingredients properly to ensure freshness (FIFO method).
• Support higher-level cooks with plating and garnish preparation.
• Assist in receiving, unpacking, and storing food deliveries.
• Ensure compliance with all food safety and sanitation standards.
• Report any maintenance or food safety issues to a supervisor immediately.
• Clean kitchen surfaces, utensils, and equipment throughout and after shifts.
• Participate in kitchen deep-cleaning and closing procedures.
• Maintain a positive, professional attitude and willingness to learn.
• Perform other duties as assigned.
• Maintain clean and organized workstations.
• Follow recipes and directions from higher-level cooks and chefs.
• Set up and restock stations before and during service.
• Assist with plating, garnishing, and food presentation under supervision.
• Ensure compliance with all food safety and sanitation standards.

Qualifications (Education, Experience, Technical Skills)

• High School Diploma or equivalent. A culinary degree or vocational training is a plus. Basic understanding of food handling and safety procedures.
• High school diploma or equivalent preferred.
• 0–1 year of kitchen experience; fine dining experience a plus.
• Strong attention to detail and eagerness to learn culinary techniques.
• Ability to follow directions and work efficiently in a fast-paced environment.

Skills and Knowledge:

• Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).
• Strong leadership, organizational, and time-management skills.
• Excellent verbal communication and interpersonal skills.
• Ability to work calmly and efficiently in a fast-paced, high-pressure environment.
• Works well in a fast-paced kitchen
• Expert-level knife skills and proficiency in various cooking methods (e.g., grilling, sautéing, frying).
• Excels at project management and is organized
• Strong organizational, problem-solving, and leadership skills
• Must be able to read, write, and understand English

Personal Attributes

• Safety-minded
• Professional and friendly (Even in challenging situations)
• Self-motivated
• Honesty and integrity
• Attention to detail
• Team-oriented/team player

Organizational Relationship

Reports to: Lead Chef

Supervises: None

Certifications and Licenses

A valid Florida Driver's License with acceptable driving history is required.

ServSafe Food Manager