Belle Cook (Part Time)

The Standard Spa, Miami Beach•Miami Beach, FL

9d•$20 - $21•Onsite

About The Position

The Cook at Belle is responsible for preparing and executing menu items with accuracy, consistency, and attention to detail. This role supports daily kitchen operations by maintaining high culinary standards while delivering fresh, coastal-inspired dishes that reflect Belle’s Mediterranean and Miami-forward cuisine.

Requirements

1-3 years of experience as a Line Cook or in a similar kitchen role preferred.
Ability to read, understand, and follow recipes and verbal instructions.
Strong organizational skills and ability to multitask in a fast-paced environment.
Working knowledge of food safety and sanitation standards.
Ability to work flexible schedules including mornings, nights, weekends, and holidays.
English proficiency required; multilingual skills are a plus.
Ability to read, comprehend and carry out instructions.
Must know how to properly sharpen a knife, have advanced knife skills & Sanitation Skills.
Command of the English language is required.
Ability to function well in a high-paced and at times stressful environment.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
Able to organize the assigned work area and efficiently put away orders.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Must have excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
High school diploma or equivalent.
At least two years related experience required.
Must be able to work standing for a minimum period of 8 hours per day.
Periodical bending, kneeling and stretching is required.
Pull, push, move, carry and lift at least 40 pounds of force is required.
Must be able to seize, grasp, turn and hold objects with hands.
Will be exposed to hot and cold temperature extremes.
Must be able to move, pull, carry and lift at least 50 pounds of force.
Occasionally kneeling, sitting, crouching and climbing.
Must be able to hear and speak clearly to communicate with guests and co-workers

Responsibilities

Prepare and cook menu items according to established recipes, yield guides, and plating standards.
Execute dishes across multiple stations including raw bar accompaniments, ceviches, tacos, salads, breakfast items, and sandwiches.
Perform daily mise en place including portioning, chopping, marinating, and proper storage of ingredients.
Ensure all food is prepared to correct temperature, taste, and presentation standards before service.
Follow proper knife skills and cooking techniques including grilling, sautéing, frying, and searing.
Set up and break down assigned station with proper par levels before and after service.
Replenish service line items during service and communicate needs during busy periods.
Assist other cooks and stations as needed to maintain smooth kitchen flow.
Review prep completion and communicate outstanding items to supervisors before leaving shift.
Maintain cleanliness and sanitation of workstations, tools, equipment, and storage areas.
Adhere strictly to food safety, sanitation, and personal hygiene standards per SOPs.
Check and log food and equipment temperatures as required.
Ensure proper labeling, rotation, and storage of all food products.
Minimize waste and follow portion control standards to support food cost goals.
Provide consistent service quality aligned with The Standard’s hospitality culture.
Follow departmental policies, procedures, and attendance expectations.
Maintain professional demeanor and communication with kitchen leadership and peers.