Line Cook Full Time

POSITION PURPOSE:

Prepare all aspects of the food production for the restaurant/hotel, including food preparation according to the description and standard recipient set forth by the company. Adhere to sanitation practices. Under the general guidance of the Executive and Sous Chefs, responsible for preparing all food items to the Executive Chef’s and restaurant/hotel standards.

ESSENTIAL FUNCTIONS:

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption
• Prepare and cook food according to recipes
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards
• Ensure food storage areas are clean
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
• Follow and ensure compliance with food safety and handling policies and procedures
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations
• Ability to work under demanding and strenuous situations
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.

QUALIFICATIONS:

• Minimum of 1 year experience as s line cook or sauté cook, having worked all stations.
• Fine dining restaurant experience a plus.
• High School Diploma or GED is preferred, but not required.
• Ability to lift 50+ pounds often.
• Ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day.
• Mobility and manual dexterity appropriate to staff the Line Cook position.
• Able to withstand fluctuations in temperature within work environment, from high heat to below freezing.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.

Shift – (PM) Afternoons/Evenings

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekends as needed

Ability to commute/relocate:

• Miami Beach, FL 33139: Reliably commute or planning to relocate before starting work (Required)

Education:

• High school or equivalent (Required)

Experience:

• line cook: 1 year (Required)

License/Certification:

• ServSafe (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: In person

1100 West Ave, Miami Beach, FL 33139