Line Cook/Broiler (Fine Dining)

pstrongWho We Are/strong/p pSince opening our doors in 1992, we’ve dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day:/p pCulinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s./p pOur line cooks play a vital role in the delivery of these core values.  /p pstrongWe are here to make good things happen for other people./strong/p pstrongWho are you?/strong/p pWe are currently seeking strongFine Dining Broiler/Line Cook /strongcandidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in Naples, Florida. Successful candidates must have a minimum of five (5) years’ previous culinary experience and experience in preparing culinary products and cooking in high-volume environments. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven track record of professionalism, accountability, and team commitment./p pstrongWhy us?/strong/p pAt Truluck’s, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible./p pstrongBenefits/strong/p ul liContinued Education for Culinary Wine Knowledge/li liDaily Shift Meals/li liPerformance-Based Culture (promotions pay)/li liHealth Insurance/li liVision Insurance/li liDental Insurance/li liEmployee Discount/li liPaid Time Off/li liFlexible Schedule/li li401k with matching (After a year of full-time employment)/li /ul pCOMPENSATION:/p p$26.00-$28.00/hour (Rate is based on experience)/p pREQUIRED TRAINING/ EDUCATION/EXPERIENCE: /p pHigh school diploma or equivalent helpful but not required.br /Former culinary schooling preferred br /Minimum two years’ experience in a similar capacity./p pREQUIRED TRAINING / MINIMUM QUALIFICATIONS:/p pMust be able to stand for 9 hours.br /Must be able to lift at least 40 pounds.br /Ability to perform all job functions while wearing the specified uniform, including proper footwear.br /Clear and professional communication skills./p pDETAIL DESCRIPTION OF RESPONSIBILITIES/DUTIES:/p ol liCheck with Chef/Sous Chef for all menu of the day specials./li liPreparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area./li liStock food products and equipment needed for the station. Clean, set and prepare service area prior to service to ensure that the station is equipped for service./li liFollow sanitation and safety procedures./li liAssume 100% responsibility for the quality of product served as per spec sheets./li liMaintains good cleaning habits throughout the area of assignment, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment./li liRotate all perishable products properly./li liFollow all opening and closing checklist./li liMaintain a high level of professionalism./li liPasses all Unit and departmental tests with 90% grade or greater./li liAlways maintain a clean and professional appearance./li liWork with “Teamwork” always in mind./li liPerform other related duties as assigned by the Leadership Team./li /ol