Line Cook II, Gigi Rigolatto

Delano•Miami Beach, FL

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 in preparing meats, fish, fowl, sauces, stocks, seasonings, and other menu items. The Line Cook II ensures food is prepared safely and efficiently, in accordance with established recipes, standards, and health regulations. The position is with Gigi Rigolatto at the re-opening of Delano Miami Beach, a reimagined luxury lifestyle hotel with 171 rooms and distinct food and beverage concepts. The hotel will preserve its iconic walk-in pool and add a pool on an amenity deck with ocean views. The role may also include general cleaning, maintaining safe floors, moving supplies and equipment, and responding to spills or other unexpected kitchen situations as operational needs require.

Requirements

Ability to read and follow recipes accurately.
Basic mathematical skills for measurements, portions, and scaling.
Ability to follow food safety, sanitation, hygiene, and health regulations.
Ability to operate kitchen equipment safely and correctly.

Responsibilities

Assist with setup, organization, and smooth operation of the assigned kitchen station.
Prepare food items according to standard recipes, specifications, and guest orders to ensure consistency and quality.
Visually inspect and select high-quality ingredients suitable 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 for production.
Assist with stock control, waste minimization, and efficient use of ingredients.
Operate kitchen equipment safely and correctly, and report maintenance or safety issues.
Follow food safety, sanitation, and hygiene standards.
Read and follow recipes accurately and apply basic mathematical skills for measurements, portions, and scaling.
Collaborate with kitchen team members to ensure timely and efficient service.
Provide guidance and support to junior kitchen staff when required.
Carry out general cleaning duties using approved cleaning products as operational needs require.
Maintain dry, clean, and safe floors to help prevent slips and falls.
Assist with moving supplies, equipment, and deliveries as required.
Clean up spills and respond promptly to unexpected kitchen situations.