Pecan Craft Kitchen is hiring Multiple positions

Pecan Craft Kitchen

138 SR 13 N, St. Johns, FL 32259

Prep Cook – Level 1 Crew
Prep Cook- Level 1 is an entry-level position that requires
physical stamina, good knife skills, and the ability to work well
in a fast-paced environment. Prep Cook- Level 1 must have
good communication skills and be able to follow instructions
and recipes. Positions consists of prepping ingredients,
organizing and stocking the kitchen, maintaining sanitation and
safety standards, and assisting with basic cooking tasks to
support the main kitchen staff during service.

Prep Cook- Level 2 Crew
Prep Cook- Level 2 is a more advanced level position and
involves more responsibility than Level 1. This position
requires food preparation technique in order prepare and plate
menu items with a high degree of skill and autonomy. Key
duties include accurately measuring and preparing ingredients,
cooking various dishes according to recipes and quality
standards, maintaining a clean and sanitized kitchen, and
assisting with inventory and ordering. This role requires the
ability to work in a fast-paced environment under the
supervision of a head or sous chef.

Grill/Line CookLevel 1 Crew
Grill/Line Cook- Level 1 will assist with grilling and preparing
menu items, maintaining a clean and organized station, and
following food safety standards under the guidance of grill/line
cook- level 2, as well as our head and sous chefs. Key duties
include prepping ingredients like cutting meat and vegetables,
cooking various items on the grill to order, monitoring grill
temperature, and communicating with the kitchen team to
ensure efficient service. The role emphasizes basic culinary
skills, teamwork, multitasking, and adherence to established
recipes and food safety regulations.

Grill/Line CookLevel 2 Crew
Grill/Line Cook- Level 2 is a more advanced level position and
involves more responsibility than Level 1. This position
requires the cook to prepare and plate grill menu items, follow
recipes, maintain quality standards, while also managing a
clean and organized workstation, monitoring equipment, and
ensuring food safety compliance. This intermediate role
requires demonstrated experience and culinary knowledge to
perform tasks beyond basic preparation. This position requires
the ability to multitask, manage time efficiently, and maintain
focus in a fast-paced environment.

Head Chef Managerial
Head chef will manage the kitchen operations, control inventory
and food costs, and recruit, train, and supervise the kitchen
staff. Head chef will be responsible for maintaining a positive
work environment and ensure food quality and safety. Key
requirements are extensive culinary experience, leadership and
communication skills, strong organizational abilities, creativity,
and a deep understanding of customer satisfaction.
Sous Chef Managerial
Assist the head chef with food preparation and overseeing
kitchen staff. Assists with managing daily operations like
inventory, ordering, and ensuring smooth workflow. Sous chef
is will assist in training new employees, ensuring food quality
and safety standards are met. Sous chef will be responsible for
the kitchen operations in the head chef’s absence