Line Cook II, Mimi Kakushi

AccorHotel•Miami Beach, FL

18d

About The Position

The Line Cook II supports the Chef de Partie in the daily operation of an assigned kitchen station. The role maintains food production standards, quality control, and consistency when preparing meats, fish, fowl, sauces, stocks, seasonings, and other menu items. Food must be prepared safely and efficiently in accordance with established recipes, standards, and health regulations. The position is with the Mimi Kakushi concept at Delano Miami Beach, a hotel described as combining historic charm with contemporary luxury and featuring 171 rooms and multiple food and beverage concepts.

Requirements

Strong working knowledge of broiling, sautéing, frying, roasting, moist-heat cooking, and other standard cooking methods.
Solid understanding of food safety, sanitation, and hygiene standards.
Ability to operate standard kitchen equipment, including stoves, ovens, broilers, steamers, and kettles.
Basic mathematical skills for recipes, measurements, requisitions, and portion control.
Ability to read, write, speak, and understand English to follow recipes, complete requisitions, and communicate with the team.
Ability to lift, carry, or move items weighing up to 100 lbs on a continuous schedule.
Ability to stand for extended periods and work efficiently in confined spaces.
Ability to perform duties in environments with varying and extreme temperature ranges.
Strong attention to detail and pride in food quality and presentation.
Ability to work under pressure in a fast-paced kitchen environment.
Good organizational and time-management skills.
Team-oriented mindset and willingness to learn and grow within the kitchen brigade.
Flexibility to work varying shifts, including weekends and holidays.

Responsibilities

Assist with setup, organization, and smooth operation of the assigned kitchen station.
Prepare food according to standard recipes, specifications, and guest orders.
Inspect and select high-quality ingredients for cooking and service.
Support the Chef de Partie in maintaining portion control, presentation standards, and flavor consistency.
Monitor storage, labeling, FIFO rotation, and freshness of food products.
Keep refrigeration, storage, and work areas clean, organized, and compliant with health department regulations.
Prepare daily food and supply requisitions as required.
Assist with stock control, waste minimization, and efficient ingredient use.
Operate kitchen equipment safely and correctly, and report maintenance or safety issues.
Follow food safety, sanitation, and hygiene standards.
Read and follow recipes accurately, using basic mathematics for measurements, portions, and scaling.
Work collaboratively with kitchen team members to ensure timely and efficient service.
Provide guidance and support to junior kitchen staff when required.
Perform general cleaning duties using approved cleaning products.
Keep floors dry, clean, and safe to help prevent slips and falls.
Assist with moving supplies, equipment, and deliveries as required.
Clean spills and respond promptly to unexpected kitchen situations.