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Fifo Culinary Jobs in Boca Raton, FL (NOW HIRING)

Wellington Club

Lead Line Cook (Cook I)

Wellington, FL · On-site

$16.25 - $20.50/hr

Job Type Full-time Description The Lead Line Cook (Cook I) is a hands-on culinary leader ... FIFO rotation. • Actively minimize food waste and report shortages or quality concerns. • ...

Wellington Club

Line Cook & Pantry Chef

Wellington, FL · On-site

$14.75 - $18.50/hr

Requirements • Previous high-volume kitchen experience or equivalent culinary training • Solid ... FIFO rotation • Adapt between a la carte service, banquet production, and multiple stations as ...

LR Palm House LLC

Pastry Chef

Palm Beach, FL · On-site

$75K/yr

Job Overview We are seeking a talented and experienced Pastry Chef to join our culinary team at LR ... Monitor stock levels and control waste through proper storage and FIFO practices. Team Leadership

The Cheesecake Factory

Line Cook

Sunrise, FL · On-site

$18 - $22/hr

... culinary excellence in food service and hospitality. Our Line Cooks thrive in a fast-paced, high ... Support opening and closing duties including station setup & breakdown, FIFO (First In, First Out ...

The Cheesecake Factory

Line Cook

Fort Lauderdale, FL · On-site

$16.25 - $20/hr

... culinary excellence in food service and hospitality. Our Line Cooks thrive in a fast-paced, high ... Support opening and closing duties including station setup & breakdown, FIFO (First In, First Out ...

The Cheesecake Factory

Line Cook

West Palm Beach, FL · On-site

$16.25 - $21/hr

... culinary excellence in food service and hospitality. Our Line Cooks thrive in a fast-paced, high ... Support opening and closing duties including station setup & breakdown, FIFO (First In, First Out ...

The Cheesecake Factory

Line Cook

Coconut Creek, FL · On-site

$18 - $22/hr

... culinary excellence in food service and hospitality. Our Line Cooks thrive in a fast-paced, high ... Support opening and closing duties including station setup & breakdown, FIFO (First In, First Out ...

The Cheesecake Factory

Line Cook

Boca Raton, FL · On-site

$18 - $22/hr

... culinary excellence in food service and hospitality. Our Line Cooks thrive in a fast-paced, high ... Support opening and closing duties including station setup & breakdown, FIFO (First In, First Out ...

Omni Hotels & Resorts

Bakery Supervisor

Fort Lauderdale, FL · On-site

$17.25 - $23.50/hr

The Baker works collaboratively with the culinary team to deliver exceptional products and uphold ... Properly label, date, store, and rotate products using FIFO (First In, First Out) practices.

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All JobsFifo Culinary JobsFifo Culinary Jobs in Boca Raton, FL

Fifo Culinary information

See Boca Raton, FL salary details

$9

$17

$27

How much do fifo culinary jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for fifo culinary in Boca Raton, FL is $17.11, according to ZipRecruiter salary data. Most workers in this role earn between $14.13 and $17.55 per hour, depending on experience, location, and employer.

What is the difference between Fifo Culinary vs Line Cook?

AspectFifo CulinaryLine Cook
CredentialsBasic culinary training, food safety certificationsSimilar culinary training, food safety certifications
Work EnvironmentCommercial kitchens, restaurants, cateringCommercial kitchens, restaurants, catering
Employer & Industry UsageRestaurants, hotels, catering servicesRestaurants, hotels, catering services
Common Search & ComparisonYesYes

Fifo Culinary and Line Cook roles both require culinary training and work in similar environments like restaurants and hotels. The main difference is that Fifo Culinary often refers to a specific kitchen process or system, while a Line Cook is a specific job position responsible for preparing dishes on the line. Both roles are essential in food service operations and share similar credentials and work settings.

How to become a FIFO culinary?

To become a FIFO culinary professional, you typically need relevant culinary training or experience, strong cooking skills, and the ability to work in a fast-paced environment. Certifications such as food safety or HACCP may be required, and familiarity with kitchen tools and equipment is beneficial.

What are popular job titles related to Fifo Culinary jobs in Boca Raton, FL?

For Fifo Culinary jobs in Boca Raton, FL, the most frequently searched job titles are:

What job categories do people searching Fifo Culinary jobs in Boca Raton, FL look for?

The top searched job categories for Fifo Culinary jobs in Boca Raton, FL are:

What cities near Boca Raton, FL are hiring for Fifo Culinary jobs?

Cities near Boca Raton, FL with the most Fifo Culinary job openings:

Fifo Culinary jobs near you
Infographic showing various Fifo Culinary job openings in Boca Raton, FL as of September 2026, with employment types broken down into 63% Full Time, 34% Part Time, 2% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Hybrid job distribution, with an average salary of $35,588 per year, or $17.1 per hour.

Culinary Intern | Part-Time |The Palm Beach County Convention Center

West Palm Beach, FL • On-site

AEG
Recruiting and Staffing Services • 51 - 200 employees
Learn more about AEGexternal

$15/hr

Part-time, Internship

Posted 18 days ago

Key responsibilities

  • Participate in a structured culinary rotation program through multiple kitchen stations, including stewarding, prep, pastry, receiving, production, and event execution

  • Learn and assist chefs with the preparation, cooking, plating, and presentation of menu items

  • Observe and participate in banquet production, buffet service, and event setup and execution

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Culinary Internship provides students with a structured, hands-on learning experience in high-volume banquet and catering operations at the Palm Beach County Convention Center. This eight-week internship is designed to complement academic coursework by combining supervised experiential learning, professional mentorship, and competency-based skill development within a fast-paced convention center environment.
Working under the guidance of the Executive Chef, Sous Chefs, and Culinary Leadership Team, interns will rotate through multiple areas of the culinary operation to develop technical cooking skills, operational knowledge, and an understanding of large-scale food and beverage production. Throughout the program, interns will gain exposure to banquet production, buffet and plated meal execution, event logistics, purchasing, inventory management, menu development, food safety, and culinary leadership. The Culinary Intern must be available to work weekdays, weekends, mornings, afternoons, evenings, and holidays based on event schedules and internship requirements.
This role pays an hourly rate of $15.00.
This role is expected to last from September 14, 2026, and will end on November 9, 2026.
This position will remain open until November 9, 2026.
Responsibilities
  • Participate in a structured culinary rotation program through multiple kitchen stations, including stewarding, prep, pastry, receiving, production, and event execution.
  • Learn and assist chefs with the preparation, cooking, plating, and presentation of menu items while progressively developing independent culinary skills.
  • Observe and participate in banquet production for plated meals, buffet service, receptions, coffee breaks, and other specialty catering and concessions events.
  • Observe and learn proper knife skills, cooking techniques, food fabrication, recipe execution, portion control, and presentation standards.
  • Learn and assist with event setup, buffet presentation, food replenishment, action stations, and banquet service execution.
  • Participate in production planning meetings, menu reviews, and pre-shift meetings to understand operational planning and execution.
  • Learn and assist inventory management practices, product receiving procedures, storage standards, and inventory rotation utilizing First-In, First-Out (FIFO) principles.
  • Learn and assist with maintaining kitchen cleanliness, organization, equipment care, and sanitation in accordance with company standards and health department regulations.
  • Observe purchasing, food costing, labor planning, production forecasting, and event logistics to develop an understanding of culinary management.
  • Learn and work alongside culinary leadership to understand scheduling, delegation, quality assurance, and team communication within a high-volume production environment.
  • Participate in weekly coaching meetings with assigned chef mentors to review progress, receive feedback, establish learning goals, and evaluate competency development.
  • Maintain professionalism, reliability, and a willingness to learn while demonstrating initiative and engagement throughout the internship.
  • Follow all company policies, food safety regulations, sanitation standards, and workplace safety procedures.
  • Complete assigned learning activities, competency evaluations, reflection journals, and internship projects as required by the accredited internship program.
  • Perform other learning assignments and educational projects that support the goals of the internship program.
Key Learnings:
  • Culinary Production & Execution: Develop hands-on experience with food preparation, recipe execution, portion control, presentation, and quality standards across plated, buffet, concessions, and pastry production.
  • Food Safety, Sanitation & Quality Assurance: Apply food safety, sanitation, equipment care, dietary accommodation, and health compliance standards within a high-volume culinary operation.
  • Large-Scale Catering & Event Operations: Understand how culinary teams prepare and execute events from BEO review and production planning through service, replenishment, and event completion.
  • Inventory, Cost Control & Business Operations: Gain exposure to receiving, storage, inventory management, purchasing, food costs, labor planning, invoices, and the financial/administrative processes that support culinary operations.
  • Professional Culinary Skills & Leadership: Build communication, teamwork, organization, problem-solving, and operational decision-making skills while working alongside culinary leadership in a fast-paced hospitality environment.

Qualifications
  • Currently enrolled in an accredited Culinary Arts, Hospitality Management, Food Service Management, or related academic program.
  • Passion for culinary arts and a strong desire to develop professionally within the hospitality industry.
  • Basic knowledge of food preparation techniques and kitchen safety principles preferred.
  • Ability to learn quickly in a fast-paced, team-oriented environment.
  • Strong communication, organizational, and interpersonal skills.
  • Demonstrated professionalism, initiative, adaptability, and willingness to receive coaching and constructive feedback.
  • Ability to stand for extended periods and safely lift heavy objects.
  • Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on event requirements.
  • ServSafe Food Handler Certification preferred or ability to obtain certification within established onboarding requirements
AEG logo

About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

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