First Watch Inc.
November 9, 2020
Nocatee, FL
Job Type



Major Purpose:

The primary responsibility of a Cook is to quickly and efficiently prepare food for the customers using First Watch recipes and meeting set guidelines for food preparation. The Cook position can and often does involve responsibilities in various stations to include Plate, Middle, and Egg and Salad Stations. Accurately and efficiently cook eggs, meats, seafood, vegetables, soups and other hot and cold food products to include portioning food products prior to cooking. Also perform other duties including plating and garnishing of cooked items and preparing appropriate garnishes for all “finished" plates. Cooks are also responsible for the cleanliness of their work station(s). Other duties may be assigned as need arises.

What’s in it for you?

The opportunity to work in a fun atmosphere with awesome people while being a part of a growing organization that was voted BEST PLACES TO WORK (2018 Business Intelligence Group).  We LOVE our employees more than bacon and have a “You First” philosophy, referring to the importance of putting people first.

We also offer:

No night shifts – EVER!

Amazing growth opportunities

Insurance benefits and employee perk programs

Tuition reimbursement and continuing education programs

Matching 401K contributions

First class training

Meal discounts

And much more...

Major Responsibilities:

  • At the start of each shift check that the daily prep list is complete and sufficient prep product is on hand to meet or exceed forecasted customer counts
  • Inform the General Manager or Manager on Duty immediately of prep shortages
  • Use standard recipe card for preparing all products
  • Portion food products prior to cooking according to standard portion sizes and recipe specifications
  • Stock and maintain sufficient levels of food products at line stations
  • Prepare item for broiling, grilling, sautéing or other cooking methods
  • The Cook assumes 100% responsibility for quality and presentation of products served
  • Communicate with service staff verbally in an effective and efficient manner
  • Use and understand POS ticket system
  • Understand and execute standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
  • Maintain a clean and sanitary work area including tables, shelves, walls, grills, salamander, sauté burners, convection oven, flat top range and refrigeration equipment
  • Washes dishes as necessary
  • Promptly reports equipment and food quality problems to the General Manager
  • Follow proper plate portion, presentation and garnish set for all dishes
  • Handle, store and rotates all products properly
  • Close kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen as needed
  • Perform other related duties as assigned by the General Manager of Manager on Duty
  • Show flexibility in terms of your schedule to ensure the smooth and efficient operation of the cafe as directed by the café management
  • Maintain a high level of personal cleanliness
  • Be a team player; help out fellow employees at every opportunity

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