Line Cook (Fine Dining)

Who We Are

Since 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:

Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s.

Our line cooks play a vital role in the delivery of these core values.  

We are here to make good things happen for other people.

Who are you?

We are currently seeking Fine Dining Line Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals. 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.

Why us?

At 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.

Benefits

• Continued Education for Culinary & Wine Knowledge


• Daily Shift Meals


• Performance-Based Culture (promotions & pay)


• Health Insurance


• Vision Insurance


• Dental Insurance


• Employee Discount


• Paid Time Off


• Flexible Schedule


• 401k with matching (After a year of full-time employment)

COMPENSATION:

$16.00-$24.00/hour (Rate is based on experience)

REQUIRED TRAINING/ EDUCATION/EXPERIENCE: 

High school diploma or equivalent helpful but not required.
Former culinary schooling preferred 
Minimum two years’ experience in a similar capacity.

REQUIRED TRAINING / MINIMUM QUALIFICATIONS:

Must be able to stand for 9 hours.
Must be able to lift at least 40 pounds.
Ability to perform all job functions while wearing the specified uniform, including proper footwear.
Clear and professional communication skills.

DETAIL DESCRIPTION OF RESPONSIBILITIES/DUTIES:

1. Check with Chef/Sous Chef for all menu of the day specials.


2. Preparation of lunch/dinner menu items, amount of prep, quality of product and cleanliness of area.


3. Stock 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.


4. Follow sanitation and safety procedures.


5. Assume 100% responsibility for the quality of product served as per spec sheets.


6. Maintains 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.


7. Rotate all perishable products properly.


8. Follow all opening and closing checklist.


9. Maintain a high level of professionalism.


10. Passes all Unit and departmental tests with 90% grade or greater.


11. Always maintain a clean and professional appearance.


12. Work with “Teamwork” always in mind.


13. Perform other related duties as assigned by the Leadership Team.