Portside Bar and Grill Line Cook

LOCAL CANDIDATES ONLY . WE ARE IMMEDIATELY HIRING

Summary Line cook is an hourly role reports to the Lead Cook and General Manager. You will be on time and reliable. Responsibilities includes prep items and prepares ingredients, cooks menu items according to approved recipes, and plates dishes according to restaurant specifications in a fast-paced environment. Key responsibilities include setting up stations, maintaining food safety/sanitation, cleaning workstations as you go and at the end of your shift, and ensuring high-quality, timely service.

Station Setup & Prep:

Set up, stock, and organize workstations with necessary supplies, including chopping vegetables, butchering meat, and preparing sauces.

Cooking and Assembly:

Prepare and cook food items to order following recipes and plating specifications. Operates grills, fryers, or sauté stations.

Speed & Quality Control:

Ensure food is cooked properly and served simultaneously with other items, maintaining high-quality standards under pressure.

Sanitation & Safety:

Clean and sanitize cooking surfaces, tools, and equipment throughout the shift; follow all food safety protocols.

Inventory Management:

Monitor inventory, restock items as needed, and follow proper storage procedures.

Teamwork:

Collaborate with other kitchen staff to maintain a fast, efficient service flow

Certification :

Must maintain Food Handling Safety Certification as required by the state of

Florida Required Skills and Qualifications:

Experience:

Usually 1-3 years of experience in a restaurant or high-volume kitchen.

Technical Skills:

Proficiency with knife handling, various cooking methods (grilling, frying, baking), and commercial kitchen equipment.

Stamina:

Ability to stand for long periods (up to 90% of the shift), bend, and lift up to 40 pounds.

Communication:

Strong verbal communication skills to work effectively with the team.

Certification:

Food safety certification is often require

Required Skills and Qualifications:

Must be 18 years or older

Experience:

At least 1 year or more of cooking in a restaurant or high-volume kitchen.

Technical Skills:

Proficiency with knife handling, various cooking methods (grilling, frying, baking), and commercial kitchen equipment.

Stamina:

Ability to stand for long periods (up to 90% of the shift), bend, and lift up to 40 pounds.

Communication:

Strong verbal communication skills to work effectively with the team.

Certification:

Food safety certification required within 30 days of employment.

Typical Working/Physical Conditions:

Must be able to stand for long periods of time Fast-paced, hot, and noisy kitchen environment. Use of sharp objects Strong manual dexterity Ability to stoop, reach and climb, occasionally Requires working evenings, weekends, and holidays At The Perry, we put heart and soul into everything we do, especially the food. We put a lot of care into the menu at both Matt's Stock Island and Salty Oyster, sourcing the freshest ingredients and providing first-class service, letting our love for the sea and Key West shine through in every bite and sip. With no shortage of fresh seafood and plenty of drinks, dining at The Perry is hands down one of the best times you'll have in all of Key West.

Benefits:

Flexible schedule Paid time off Health insurance Dental insurance Vision insurance 401(k) matching

Job Type:

fulltime, parttime

Schedule:

Other Education:

No education required Work location: On-site