La Cote | Commis I - Line Cook

Fontainebleau Florida Hotel•Miami Beach, FL

3d•Onsite

About The Position

The Commis I - Line Cook assists the Chef de Partie with the day-to-day operational requirements while maintaining a high standard of cleanliness and sanitation in assigned work areas. The role prepares mise en place, handles food according to HACCP guidelines, maintains kitchen equipment and work areas, helps minimize food waste, and supports inventory and requisition needs. Work is performed in the property's kitchen locations.

Requirements

Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of kitchen equipment operations.
Ability to read, write, and understand English.
Ability to perform basic to intermediate math skills.
Ability to establish and maintain effective working relationships with management, staff, and guests.
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
High school education or equivalent.
Food Safety Employee Training is required.

Nice To Haves

Culinary training or completion of an accredited apprenticeship program is preferred.
Relevant experience in high-quality, high-volume, and multi-unit operations is preferred.

Responsibilities

Prepare mise en place by reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, portioning them into bowls, and retrieving and preparing necessary equipment.
Prepare and handle food according to Hazard Analysis Critical Control Point (HACCP) program guidelines.
Check and clean refrigerators, trolleys, utensils, and kitchen equipment daily.
Keep the assigned kitchen area clean and hygienic.
Use leftover food items appropriately to minimize waste under the guidance of the Chef de Partie or Sous Chef.
Pick up products from stores in accordance with HACCP guidelines and company policies.
Assist with daily inventory of assigned stations for daily requisitions and provide daily par levels to the Chef de Partie.
Perform other related duties as assigned.