HiringCafe
Posted 1mo ago

Cook I

@ Performance Hospitality
View All Jobs
Fort Lauderdale, Florida, United States
$21-$22/hrOnsiteFull Time
Responsibilities:Lead stations, Prepare advanced prep, Ensure quality and food safety
Requirements Summary:2–4+ years kitchen experience; ServSafe/HACCP knowledge; mastery of multiple stations; Food Handler cert; ServSafe Manager preferred.
Technical Tools Mentioned:Excel, Google Sheets
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Job Description

Cook I is a senior line cook who can run multiple stations independently, mentor junior teammates, and maintain spec-perfect quality during peak volume. You’ll execute advanced prep, lead station pacing, support banquets, and uphold food-safety and cleanliness standards—often serving as the chef’s delegate on the line.



Key Responsibilities





  • Line Leadership & Execution





    • Set up/break down multiple stations (grill, sauté, fry, garde manger, breakfast) and keep mise en place at par.




    • Cook to exact temps and specs; maintain presentation standards and target ticket times; jump to weak points as needed.




    • Cover expo when assigned; communicate fires, 86s, and timing with FOH/BOH.






  • Advanced Prep & Production





    • Complete complex prep (sauces, reductions, stocks, butchery/portioning, batch cooking) with accurate yields.




    • Support banquet production, plating lines, and action stations per BEOs.






  • Quality Control & Food Safety





    • Perform line checks, taste/temperature verification, and plate audits; correct issues in real time.




    • Maintain ServSafe/HACCP practices: TCS controls, allergen/cross-contact prevention, labeling/rotation (FIFO), cooling/reheating logs.






  • Training & Team Support





    • Coach Cook I/II and Prep on knife skills, station setup, and recipe execution; model clean-as-you-go standards.




    • Share feedback with Sous/Exec on training needs and menu improvements.






  • Inventory, Waste & Cost Control





    • Track usage; communicate order needs; minimize waste and overproduction; assist with receiving and monthly counts.






  • Equipment & Sanitation





    • Operate/clean kitchen equipment safely; submit work orders; keep BOH areas organized and checklist-compliant.







Benefits We Offer:




  • Competitive Salary: A comprehensive and competitive compensation package.

  • Health Benefits: Full medical, dental, and vision coverage.

  • Retirement Savings: 401(k) plan with company match to help secure your financial future.

  • Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.

  • Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.

  • Employee Discounts: Discounts on hotel stays and services across PHM properties.

  • Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.

  • Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.



 



Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):



PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.