Line Cook - Dune House Hotel & Spa - $23/HR

Serve the Coast’s Best Stories, One Plate at a Time. Coastal Farmer is a brand new concept created for the reimagined Dune House, inspired by the honest flavors of sea and soil and the easy rhythm of life on the coast. The restaurant has been fully redesigned with natural materials, airy colors, and a spirit that feels fresh, inviting, and rooted in the community. From the moment guests step inside, they feel connected to the land and water that make Atlantic Beach so special. As part of the Coastal Farmer team, you will help bring this story to life through dishes that celebrate local harvests, heartfelt traditions, and the joy of sharing food with others. Every plate is prepared with intention. Every drink highlights a sense of place. Guests come here to savor oysters, fresh catch, farm-forward cooking, and flavors shaped by the people who call this coastline home. If you love working with meaningful ingredients, enjoy connecting with guests in an authentic way, and want to help build a restaurant from the ground up, Coastal Farmer is ready to welcome you into its opening chapter. To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels. Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. Education / Formal Training High school education or equivalent. Experience Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). Knowledge / Skills Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. Physical Demands Position regularly involves lifting, pushing, pulling and carrying food cases and metal equipment weighing up to 70 lbs. 75% of the time. Periodic climbing required. Bending of the knees is necessary when using the lower oven for cooking, 5–10 times a day. Full range of mobility and the ability to travel 30–50 feet on a regular basis throughout the day. Continuous standing during preparation, during service hours or during expediting, usually all day. Must be able to hear equipment timers and communicate with other staff. Must be able to see that product is prepared appropriately; lifting, pushing, pulling and carrying. Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing. Environment Inside 95% of 8 hours. Going into the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. #J-18808-Ljbffr Sage Hospitality Group