Position Summary
La Victoria is seeking skilled, disciplined Line Cooks to join our opening culinary team. Working under the direction of our Executive Chef and Sous Chefs, you'll help execute an authentic Mexican menu with modern technique, precision, consistency, and pride. This role is responsible for the preparation, execution, and presentation of every dish that leaves the kitchen and demands strong technical fundamentals, attention to detail, professionalism under pressure, and a relentless commitment to quality. We're looking for cooks who respect the craft, embrace accountability, and are excited to grow alongside a team dedicated to excellence while helping build something special from day one.
Essential Duties and Responsibilities
- Prepare and cook menu items according to standardized recipes, portion controls, and presentation specifications.
- Operate kitchen equipment such as grills, fryers, ovens, ranges, steamers, mixers, slicers, and other tools in a safe manner.
- Set up, stock, and maintain assigned stations with all required supplies, ingredients, and equipment.
- Ensure all dishes are prepared in a timely manner, coordinating with other line cooks and kitchen staff during service.
- Follow all food safety and sanitation procedures in compliance with: Federal Food Code as adopted by the Florida Department of Health.
- Maintain cleanliness and organization of work area, equipment, and utensils throughout shift.
- Label, date, and store food products according to FIFO (First In, First Out) and company procedures.
- Monitor and log food temperatures and maintain proper holding temperatures as required by law and company policy.
- Comply with OSHA general industry standards, including hazard communication, personal protective equipment (PPE), and injury reporting, as implemented in the restaurant.
- Safely handle hot equipment, sharp objects, and cleaning chemicals.
- Immediately report any safety hazards, equipment issues, or workplace injuries to management.
- Ensure all food leaves the kitchen meeting restaurant standards for taste, temperature, appearance, and portion size.
- Follow menu specifications, recipes, and plating guides accurately.
- Alert management to product shortages or quality issues.
- Communicate effectively with kitchen staff, servers, and management to ensure efficient operations.
- Assist other team members during peak times, including prep, dish area, and expo line as needed.
- Participate in pre-shift meetings and required training.
- Perform additional duties and responsibilities as assigned by the Chef, Kitchen Manager, or General Manager, consistent with applicable wage-and-hour laws.
Qualifications
- Minimum age of 16 years to work in restaurant.
- High school diploma or equivalent preferred but not legally required unless justified by business need.
- Two or more years of fine dining and Michelin-level experience is preferred but not required. Familiarity with advanced cooking techniques, knife skills, and food safety practices.
- Ability to obtain and maintain required state food handler certification within 60 days of hire.
Knowledge and Skills
- Ability to read and follow recipes, prep lists, and verbal instructions.
- Ability to work in a fast-paced environment while maintaining quality and safety.
- Strong attention to detail, organization, and time management.
- Ability to work effectively as part of a team and communicate professionally.
Physical Requirements
- Ability to stand and walk for extended periods, including the entire shift.
- Frequent reaching, bending, stooping, pushing, and pulling.
- Frequent lifting and carrying of items up to 25–50 pounds (e.g., cases of product, containers of ice).
- Exposure to:
- Hot equipment and surfaces.
- Moving mechanical parts.
- Noise typical of a commercial kitchen.
- Cleaning chemicals and food allergens.
- Must be able to work in a high-heat environment and near other staff.
Reasonable Accommodations
The company will provide reasonable accommodations to qualified individuals with disabilities to perform the essential functions of this position, in accordance with applicable federal, state, and local laws.
Work Schedule
- Part-time or full-time; typical shifts include days, evenings, weekends, and holidays.
- Schedule may vary based on business needs.
Compensation
- Hourly, non‑exempt position, ranges from $17-$23/hour; eligible for overtime in accordance with applicable law.
Pay: $17.00 - $23.00 per hour
People with a criminal record are encouraged to apply
Work Location: In person
