Line Cook

Description

Position: Grill / Josper Cook

• Company: José Andrés Group (JAG)
• Concept: Jaleo by José Andrés
• Location: Disney Springs – Orlando, FL
• Department: Culinary / Back of House
• Reports To: Executive Chef / Sous Chef
• Employment Type: Full-Time, Hourly (Non-Exempt)
• Compensation: $25.00–$27.00 per hour + Benefits

About José Andrés Group & Jaleo

José Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

Located at Disney Springs in Orlando, Florida, Jaleo by José Andrés celebrates the vibrant flavors and traditions of Spanish cuisine through an exciting menu of tapas, paellas, grilled specialties, and innovative culinary creations.

Known for its energetic atmosphere, exceptional food, and high-volume operations, Jaleo offers an exciting opportunity for culinary professionals who thrive in fast-paced, chef-driven restaurant environments.

We are seeking an experienced, skilled, and dependable Grill / Josper Cook to join our culinary team.

The ideal candidate has a strong background in high-volume grill operations, premium protein preparation, and precise temperature control , with the ability to maintain exceptional quality and consistency during demanding service periods.

Position Summary

The Grill / Josper Cook is responsible for preparing and executing grilled menu items using the restaurant's Josper charcoal oven and other grilling equipment, following established recipes, cooking techniques, and José Andrés Group's culinary standards.

This position requires a highly skilled cook who understands proper cooking temperatures, protein preparation, fire and heat management, timing, and the execution of multiple orders simultaneously.

The successful candidate must demonstrate the ability to work efficiently in a high-volume restaurant environment without compromising food quality, consistency, or presentation .

Working closely with the Executive Chef, Sous Chefs, and culinary team, the Grill / Josper Cook will ensure all grilled dishes are prepared accurately, safely, and to the highest culinary standards.

Key Responsibilities

Grill & Josper Oven Operations

· Operate the Josper charcoal oven and other grilling equipment safely and efficiently.

· Prepare and execute grilled proteins, seafood, vegetables, and other menu items according to established recipes and specifications.

· Demonstrate strong knowledge of grilling techniques, cooking temperatures, and proper protein preparation.

· Monitor charcoal, heat levels, and cooking times to ensure consistent results.

· Execute multiple orders simultaneously while maintaining accuracy and quality.

· Ensure all grilled items meet established standards for flavor, texture, temperature, and presentation.

· Properly season, portion, and prepare proteins before cooking.

· Maintain consistent cooking temperatures and desired levels of doneness.

· Monitor product quality and communicate concerns to Culinary Leadership.

· Follow established procedures for operating, cleaning, and maintaining grill equipment.

· Maintain proper coordination with other kitchen stations to ensure timely execution of orders.

High-Volume Culinary Execution

· Successfully manage a busy grill station during peak service periods.

· Maintain speed, accuracy, and consistency in a high-volume restaurant environment.

· Prioritize orders effectively while coordinating with the kitchen team.

· Demonstrate strong ticket management and timing skills.

· Execute multiple dishes simultaneously without sacrificing quality.

· Maintain composure and organization during demanding service periods.

· Anticipate production needs and maintain sufficient mise en place throughout service.

· Communicate effectively with Expo, Sous Chefs, and fellow cooks.

· Support smooth kitchen operations during high-volume lunch, dinner, weekend, and holiday services.

· Adapt quickly to changing business volumes and operational priorities.

Food Preparation & Quality Standards

· Prepare ingredients according to established recipes and culinary specifications.

· Maintain exceptional standards for food quality, flavor, presentation, and consistency.

· Demonstrate strong knife skills and proper protein-handling techniques.

· Follow appropriate cooking methods for various cuts of meat, seafood, and vegetables.

· Ensure accurate portioning and minimize unnecessary waste.

· Maintain proper product storage, labeling, and rotation.

· Support daily preparation and production requirements.

· Inspect ingredients for freshness and quality before use.

· Follow plating and presentation standards established by Culinary Leadership.

· Assist with other kitchen stations and preparation responsibilities as needed.

Station Management & Organization

· Take ownership of the grill station and assigned preparation responsibilities.

· Complete daily mise en place accurately and on time.

· Maintain a clean, organized, and efficient workstation.

· Monitor ingredient levels and communicate replenishment needs.

· Properly maintain knives, utensils, and cooking equipment.

· Follow established opening, service, and closing procedures.

· Ensure proper storage and handling of all food products.

· Maintain operational readiness throughout service.

· Support inventory control and responsible ingredient utilization.

· Demonstrate accountability for station performance and food quality.

Food Safety & Sanitation

· Follow all applicable food safety, sanitation, and health department regulations.

· Maintain proper food storage and cooking temperatures.

· Follow established procedures for handling raw proteins and preventing cross-contamination.

· Maintain clean and sanitized workstations, utensils, and equipment.

· Follow proper labeling, dating, and FIFO rotation procedures.

· Ensure safe handling of charcoal, hot surfaces, and grilling equipment.

· Follow established fire prevention and kitchen safety procedures.

· Properly clean and maintain the Josper oven and surrounding work areas.

· Immediately report equipment malfunctions or safety concerns to Culinary Leadership.

· Maintain compliance with JAG's food safety and sanitation standards.

Teamwork & Culinary Collaboration

· Work closely with Executive Chefs, Sous Chefs, and fellow culinary professionals.

· Communicate clearly and professionally during preparation and service.

· Support a positive, respectful, and collaborative kitchen environment.

· Follow direction and execute feedback from Culinary Leadership.

· Assist teammates during busy service periods.

· Demonstrate reliability, professionalism, and accountability.

· Maintain a strong sense of urgency while preserving culinary standards.

· Support training and knowledge sharing when appropriate.

· Uphold José Andrés Group's culinary vision, values, and operational standards.

Requirements

What We're Looking For

Required Qualifications

· Minimum 3 years of professional cooking experience , including significant experience working a grill station.· Proven experience in high-volume restaurants , with the ability to execute multiple orders simultaneously during busy service periods.· Strong experience preparing and cooking meats, seafood, and vegetables using commercial grilling equipment.· Demonstrated knowledge of protein temperatures, cooking techniques, and proper levels of doneness.· Ability to maintain speed, consistency, and quality under pressure.· Strong understanding of fire and heat management.· Excellent knife skills and food preparation techniques.· Strong organizational skills and disciplined mise en place practices.· Ability to manage ticket flow and coordinate cooking times with other kitchen stations.· Knowledge of food safety, sanitation, and proper food handling.· Ability to work independently while contributing to a co