Line Cook PT Avalon Park Cottleville

Avalon Park is seeking a skilled, dependable, and detail-oriented Line Cook to join our culinary team. As a key part of our kitchen operations, the Line Cook is responsible for preparing high-quality meals in accordance with recipes, plating standards, and health code requirements. The ideal candidate thrives in a fast-paced environment, works collaboratively with the kitchen brigade, and consistently maintains high food safety and cleanliness standards.

Key Responsibilities

· Prepare and cook menu items according to standardized recipes and instructions.

· Operate grills, fryers, ovens, and other kitchen equipment safely and efficiently.

· Ensure proper portioning, plating, and garnishing of food items.

· Execute daily prep work to support timely meal service.

· Maintain cleanliness and sanitation of workstations and equipment in compliance with health codes and ServSafe guidelines.

· Monitor food stock levels, report shortages, and assist with inventory rotation (FIFO method).

· Follow ticket timing, pacing, and quality control requirements for food output.

· Collaborate with other kitchen staff to ensure timely, accurate, and aesthetically pleasing meal delivery.

· Adapt to special dietary or allergy-related meal requests as directed.

· Assist in receiving, unpacking, and properly storing food deliveries.

· Participate in closing duties including cleaning, restocking, and securing the kitchen.

· Other duties as assigned.

Qualifications

· Minimum 1 year of experience in a professional kitchen, preferably in a high-volume or fast-casual setting.

· High school diploma or GED preferred.

· Culinary school training a plus, but not required.

· Valid food handler’s permit or ServSafe Certification (or ability to obtain).

· Ability to read and follow recipes, prep lists, and kitchen orders.

· Familiarity with HACCP standards and food safety protocols.

Required Skills

· Strong knife skills and experience with various cooking methods (grilling, sautéing, baking, broiling).

· Ability to work efficiently and maintain composure in a fast-paced, high-pressure environment.

· Team player with strong communication and time management skills.

· High attention to detail and a commitment to consistent food quality.

· Physical stamina to stand for long periods, lift up to 50 lbs, and work in hot, humid environments.

Work Schedule & Environment

Shifts may include days, evenings, weekends, and holidays depending on operational needs. Work is performed in a commercial kitchen with exposure to heat, steam, sharp tools, and cleaning chemicals.