Arkadia Grill | 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 day-to-day kitchen operations while maintaining high standards of cleanliness and sanitation in designated work areas. The role involves preparing mise en place, handling food according to HACCP guidelines, maintaining kitchen equipment and work areas, minimizing food waste, retrieving products from stores, and supporting station inventory and requisitions.

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/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.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds.
• Ability to work in confined spaces.
• Sense of smell, taste, touch, and sound; eye/hand coordination and manual dexterity; ability to distinguish letters, symbols, and colors; and normal vision and hearing range.

Nice To Haves

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

Responsibilities

• Assist the Chef de Partie with the day-to-day working requirements of kitchen operations.
• Prepare mise en place by reviewing recipes, checking and measuring ingredients, washing and chopping ingredients, portioning them into individual bowls, and preparing necessary equipment.
• Prepare and handle food according to Hazard Analysis Critical Control Point (HACCP) 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 requisitions and provide daily par levels to the Chef de Partie.
• Perform other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED