Line Cook

Be part of the high powered culinary team at Chophouse at Nocatee. Work in a fully codtioned state of the art kitchen. Station Setup & Prep: Sets up the station 15-30 minutes before service, ensuring all ingredients are prepped, labeled, and stocked. Culinary Execution: Sautés, sears, and pan-fries menu items, often creating accompanying pan sauces to order. Quality Control: Ensures every dish meets recipe, temperature, quality, and plating standards before it leaves the kitchen window. Speed & Efficiency: Operates in a high‑speed, fast‑paced environment, often managing multiple pans simultaneously. Safety & Sanitation: Follows strict health department regulations, including holding, storing, and cleaning procedures (FIFO). Collaboration: Coordinates with other chefs for timely service and assists with station breakdown and cleaning at the end of the shift. Communication: Effective communication with team members to ensure smooth service. Health Safety: Strong knowledge of food safety practices. #J-18808-Ljbffr