Fleet Landing Restaurant & Bar
Line Cook with Weekend Availability
Fleet Landing Restaurant & Bar, Charleston, South Carolina, United States, 29408
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.
Benefits
401(k) matching
Employee discounts
Health insurance
Paid time off
Training & development
Vision insurance
Wellness resources
Requirements
Ability to always be on time
Understanding of various cooking methods, ingredients, procedures, and equipment
Familiar with the 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
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Benefits
401(k) matching
Employee discounts
Health insurance
Paid time off
Training & development
Vision insurance
Wellness resources
Requirements
Ability to always be on time
Understanding of various cooking methods, ingredients, procedures, and equipment
Familiar with the 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
#J-18808-Ljbffr