Status: Hourly, Part-Time/Full-Time
Position Summary
The Line Cook / Steam Table Lead is responsible for the rapid, high-quality execution of the Floribbean Grill bowl assembly line. This role is primarily focused on hot-holding safety (HACCP), efficient food staging, and cooking all items designated as "Cook-to-Order." The ideal candidate thrives in a fast-paced environment and possesses exceptional attention to detail, particularly concerning food temperature and quality.
Core Responsibilities
1. HACCP and Hot Holding Management
Pre-Service Reheat: Responsible for accurately measuring and reheating all cold, pre-cooked bases, batch proteins, and hot vegetables to the critical internal temperature of 165F before service begins.
Steam Table Setup: Set up and maintain the steam table (double boiler) with the correct water level and heating temperature to ensure optimal holding conditions.
Temperature Monitoring: Conduct mandatory internal temperature checks on all hot-held foods (bases, proteins, veggies) at opening and mid-service, ensuring all items remain at or above 135F.
Quality Control: Monitor the texture and moisture of hot-held items (especially rice and shredded proteins) and rotate pans or add heat/moisture as needed to maintain peak quality.
Waste Reduction: Properly label, cool, and store any leftover hot-held items at the end of service according to established cooling protocols.
2. Assembly Line Execution
Staging: Ensure all 1/3 and 1/4 hotel pans (hot and cold) are correctly placed and filled to the appropriate level immediately prior to service.
Order Assembly: Efficiently and accurately assemble customer bowls following the "scoop and drop" sequence: Base -> Hot Protein -> Hot Veggies -> Cold Toppings.
Communication: Clearly communicate with the Kitchen Manager or fellow staff about low stock levels of any hot-held items to initiate timely replenishment.
3. Cook-to-Order Station
Grill Operation: Execute all Cook-to-Order items (e.g., Chimichurri Steak, Blackened Shrimp, Pan-Seared Fish) promptly and accurately on the flat top or grill, ensuring they reach the minimum required internal temperature of 145F or 165F depending on the protein.
Side Orders: Cook side items like Yuca Fries and Sweet Plantains upon order, ensuring they are hot and crispy when plated.
Cleanliness: Maintain a clean, organized, and sanitized work area throughout the shift, including the grill, flat top, and surrounding station.
Qualifications
Proven experience in a fast-paced kitchen environment (ideally Quick-Service or Fast-Casual).
Demonstrated knowledge of food safety principles and HACCP guidelines.
Ability to accurately read and use a kitchen thermometer.
Strong communication skills and ability to work as part of a small team.
Ability to stand for extended periods and lift up to 50 lbs.
Please apply using this link
https://docs.google.com/forms/d/e/1FAIpQLScVMDG4L2AAp4qmu3Y3Tq9DiCCSM4DcEodr912hAFUwSzpPA/viewform?usp=header
(be advised: these are contracted 1099 opportunities, E-Verify required, Contact us for more details keystonemanaged@gmail.com )
