Cook 2

Proper Hospitality LLC•Miami Beach, FL

23h

About The Position

The Cook 2 is a mid-level culinary position responsible for supporting daily kitchen operations through consistent food preparation, station setup, and cooking tasks. This role requires foundational cooking skills, the ability to follow recipes and instructions accurately, and strong attention to cleanliness and organization. Cook 2 works under the direction of the Sous Chef and kitchen leadership to ensure high-quality food production and efficient service.

Requirements

Minimum 3 years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
Ability to expand and condense recipes to meet production needs.
Previoustraining in guest relations.
Proficiencyin comprehending and following various cooking methods, ingredients, equipment, and procedures.
Familiarity with local and international cuisines.
Ability to follow recipes and adjust methods to ensure consistent product quality.
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong organizational skills, with the ability tomaintaina clean and efficient workspace.
Ability to stand forlong periodsof time, including working over hot surfaces such as ovens and stoves.
Ability to lift and carry heavy equipment or containers, up to 25–30 pounds.
Flexibility to work evenings, weekends, and holidays as required by the needs of the kitchen.

Responsibilities

Prepare ingredients and basic menu components according to recipes and production lists.
Assistwith station setup for service, ensuring all required tools and ingredients are available.
Execute cooking tasks with guidance when needed, ensuring consistency in flavor and presentation.
Follow plating specifications andmaintainportioncontrol.
Assist Cook 1 and senior team members with prep for high-volume or complex dishes.
Participate in training sessions, improving knowledge of kitchen techniques and equipment use.
Communicate station needs or product shortages to supervisors promptly.
Maintain proper use and handling of kitchen equipment.
Assistin organizing walk-ins, dry storage, and prep areas to support smooth workflow.
Monitor station par levels and notify leadership when ingredients need replenishment.
Maintain a clean and sanitary workstation at all times.
Properly cleanequipment, tools, and prep surfaces after use.
Follow all food safety guidelines, including proper storage, labeling, and temperature controls.
Ensure food is preparedtoproper taste, texture, and appearance guidelines.
Perform basic tasting checks and alert senior cooks of any inconsistencies.
Assistwith minimizing food waste through proper storage and adherence to FIFO rotation.