$18-$20/hr + Tips | Part-Time | Wednesday-Saturday Davo's Cheesesteaks is looking for an experienced Lead Griddle Cook to join our food truck team in the St.

Johns / Beachwalk

/ CR-210 area. We're a growing local business specializing in authentic Philly cheesesteaks made with premium ribeye, Cooper Sharp, Davo's Wiz, caramelized onions, and fresh seeded rolls. We stay busy and regularly sell out, so we need someone who is comfortable working a commercial flat-top and can stay organized and consistent during a rush. What You'll Do Cook cheesesteaks on a commercial flat-top griddle Manage multiple orders at once during busy service Cook, chop, portion, and finish ribeye consistently Follow Davo's recipes, portions, and quality standards Read and organize tickets accurately Keep the griddle station clean and organized Help with prep, stocking, opening, and closing Follow proper food-safety procedures Communicate with a small team during high-volume service What We're Looking For Commercial flat-top, grill, line-cook, or restaurant cooking experience Comfortable working quickly during a rush Dependable and punctual Clean and organized Able to work Wednesday-Saturday Comfortable with the physical demands and heat of working on a food truck Someone who takes pride in putting out consistently great food Cheesesteak experience is not required. Strong griddle or line-cook experience is more important. We'll teach you our exact process. Our goal is to find someone who can learn our system and eventually take ownership of the griddle station while maintaining the quality our customers expect.

Pay:

$18-$20/hour + tips, depending on experience

Schedule:

Wednesday-Saturday, approximately 28 hours per week

Location:

St.

Johns / Beachwalk

/ CR-210

Pay:

$18.00 - $20.00 per hour Expected hours: 28.0 per week

Benefits:

Employee discount Paid training Application Question(s): Are you consistently available Wednesday through Saturday from approximately 8:30 AM-3:30 PM? Do you have at least 1 year of professional experience working a commercial flat-top, griddle, grill, or high-volume restaurant line? Briefly describe your flat-top/griddle experience and what you were responsible for during high-volume service. Are you comfortable with a physically active food-truck environment that includes morning food prep, high-volume griddle cooking, cleaning, and working around the heat of a commercial flat-top?

Work Location:

In person