Line Cook

Orlando, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

flexible schedule

Job Description

Vines Grille and Wine Bar is a distinguished upscale dining establishment renowned for its commitment to exceptional food quality, superior service, and a warm, inviting atmosphere. At Vines, culinary excellence is not just a goal but a standard deeply ingrained in every aspect of our operation. Our scratch kitchen philosophy highlights our dedication to crafting every dish from fresh, high-quality ingredients to provide our guests with a memorable dining experience. With a focus on both classic and innovative culinary techniques, Vines has positioned itself as a beloved destination for guests seeking a refined yet approachable dining environment.

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Job Requirements

must be at least 18 years old
minimum of 3 years experience in upscale dining or equivalent kitchen environment
ability to work flexible shifts and schedules including weekends and holidays
ability to lift and carry up to 50 pounds
ability to stand and walk for up to 10 hours per day
ability to work in conditions with wet floors, temperature extremes, and loud noise
ability to perform essential kitchen functions and tasks according to Vines Grille and Wine Bar standards
good communication skills

Job Qualifications

must represent Vines mission, vision and values
be at least 18 years old
have a minimum of 3 years experience in upscale dining or equivalent kitchen environment
demonstrate a passion for cooking
be hard-working and a team player
possess basic knowledge of professional cooking and knife handling
understand safety, sanitation, and food handling procedures
be able to stock and maintain designated food stations
work calmly and effectively under pressure
work flexible shifts including weekends and holidays
communicate clearly with managers and team members

Job Duties

Inspect and clean food preparation and serving areas to ensure safe and sanitary food handling practices
ensure food is stored and cooked at correct temperatures by regulating cooking equipment
check freshness and rotate stock to maintain ingredient quality
season and cook food according to recipes or experience
bake, roast, broil, and steam various foods including meats, fish, and vegetables
observe and test foods to ensure proper cooking
wash, peel, cut, and seed fruits and vegetables for preparation
carve and trim meats for service
consult with supervisory staff for menu planning considering costs and events
coordinate and supervise kitchen staff work
adapt to changes in duties as directed by management

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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