Lead Line Cook

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We are seeking a talented and professional Line Cook to join our dynamic and creative culinary team. The Lead Line Cook will be responsible for food production and preparation for a la carte dining in our high volume restaurant. Food preparation, production and delivery must meet or exceed the expectations ofthe Executive Chef & Sous Chefs with regards to quality, presentation, timeliness, sanitation and cost control.

JobDuties and Tasks

  • Communicates with Sous Chef regarding inventory and expected shortages.
  • Prepare all food items according to standard recipes and follow established portion & presentation standards. Inspect, select and use food items of the highest quality in the preparation of menu items.
  • Ensure that assigned work area/station and equipment are clean and sanitary.
  • Keep all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
  • Requires stamina for standing and strength for lifting and moving products, weighing up to 60lbs.
  • Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sauté and grilling.
  • Good working knowledge of accepted standards of sanitation.
  • Knowledge of kitchen equipment operation, i.e. stoves, ovens, broilers, slicers, grills etc.
  • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
  • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.


  • Culinary experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry and hot line.
  • Ability to work independently with strong organizational skills.
  • Must be able to meet or exceed sanitation standards as outlined by the Health Department.

Ability to work nights, holidays & weekends with main responsibility of closing duties.

Location: Jacksonville, FL
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