Line Cook II

Kimpton Hotels & Restaurants • Miami, FL

2d

About The Position

The Line Cook II prepares and presents food to restaurant specifications, delivering excellent food quality, consistency, and timely service. The role requires maintaining productive relationships with teammates, supporting a clean and sanitary kitchen, and representing the restaurant through quality food and guest service. The employee follows departmental policies, restaurant rules, food-safety requirements, and health regulations. Duties may be changed by management to meet business demands.

Requirements

• Two to four years of experience in a related or supportive position; the qualifications section specifies at least two years of previous experience in a related or supportive role.
• Time-management and organizational skills to produce high-quality food with minimal supervision.
• Cooking experience and proficiency in garde manger, sauté, fry, and grill stations.
• Experience working at a high level during breakfast, lunch, dinner, and brunch service periods.
• Ability to complete assigned tasks with minimal direction or supervision.
• Food Handler Certification, if applicable.
• Knife skills and familiarity with basic kitchen equipment.
• Ability to multitask under pressure.
• Flexible schedule and ability to work evenings, weekends, and holidays when needed.
• Ability to read, write, and communicate verbally effectively and professionally with other business departments, guests, and vendors.
• Ability to handle difficult situations and people diplomatically while maintaining professionalism.

Responsibilities

• Follow departmental policies, restaurant rules, and management directions.
• Report maintenance or repair needs to the Executive Chef.
• Prevent food spoilage and contamination by following sanitation practices and applicable policies and health regulations.
• Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain adequate food products at line stations for smooth service.
• Keep workstations and kitchen equipment clean and sanitary, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
• Ensure excellent food quality and presentation for guests.
• Prepare and execute menu items according to agreed specifications and presentation standards.
• Produce food in a timely manner and maintain knowledge of the menu to support guest service.
• Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed