Line Cook (Cook I)

MDM Group Marriotts•Miami, FL

9d•$0 - $19•Onsite

About The Position

This position is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. The role involves washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients. The Line Cook will prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Responsibilities include preparing cold foods, operating various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers, and testing foods to ensure they are cooked sufficiently. The role also requires monitoring food quality, setting up and breaking down the work station, serving food in proper portions, and maintaining a clean and sanitary kitchen area, tables, tools, knives, and equipment. Additionally, the Line Cook must check and ensure the correctness of the temperature of appliances and food.

Requirements

Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.

Responsibilities

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Operate ovens, stoves, grills, microwaves, and fryers.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.