Line Cook

The Line Cook is responsible for the precise, timely, and consistent preparation of all hot and cold food items during service, upholding the restaurant's commitment to culinary quality, consistency, and environmental responsibility.

• Precision Cooking & Grilling: Execute all recipes and preparation methods exactly as defined by the Executive Chef, with a primary focus on mastering temperatures and cook times for proteins and vegetables on the open‑fire grill. Focus on proper doneness, seasoning, and plate presentation.
• Open Kitchen Standards: Maintain an immaculate, highly organized, and properly stocked station at all times, adhering to the highest standards of sanitation and visibility required in an open kitchen concept. This includes keeping surrounding floors clean.
• Speed & Consistency: Efficiently handle high-volume ticket flow, ensuring minimal wait times while maintaining absolute consistency in quality across every dish served.
• Sustainable Grilling Practice: Operate the open‑fire grill with skill and efficiency, utilizing fuel sources responsibly and adhering to the restaurant's green cooking initiatives.
• Cross‑Training: Demonstrate competency across multiple stations (Grill, Assemble, Sandwich, Salad) and be prepared to assist wherever needed to maintain smooth kitchen operations.
• Safety & Compliance: Strictly adhere to all food safety and health code regulations, including proper temperature control, rotation, and storage.

• Experience: Minimum of 2-4 years of Line Cook experience in a fast‑paced, scratch‑kitchen or upscale environment, with verifiable experience running a grill or broiler station.
• Culinary Knowledge: Deep knowledge of fundamental cooking techniques and equipment operation, especially on an open‑fire or wood‑burning grill.
• Organizational
  
  Skills:
  
  Exceptional organizational skills and attention to detail.
• Work Under Pressure: Ability to work quickly and accurately under pressure for extended periods.
• Certification: Possesses a current Food Handler's certification.

Job Types: Full‑time, Part‑time

Pay: $18.00 - $25.00 per hour

Expected hours: 15 – 40 per week

• Health insurance
• Paid time off

Work Location:

In person
Pecan Craft Kitchen - Saint Johns, FL