Line Cook II

Kimpton Hotels & Restaurants•Miami, FL

19d

About The Position

The Line Cook II prepares and presents food that meets restaurant specifications for quality, consistency, and appearance, while supporting timely service and excellent guest experiences. The role requires maintaining productive relationships with teammates and representing the restaurant through professional service and personalized guest interactions. The employee follows departmental policies, restaurant rules, sanitation and food-safety requirements, portion standards, cooking methods, and kitchen procedures. They stock and maintain food at line stations, keep work areas and kitchen equipment clean and sanitary, and assist with daily cleaning throughout the kitchen and related areas. The employee reports maintenance or repair needs to the Executive Chef and works with minimal supervision across breakfast, lunch, dinner, and brunch service.

Requirements

At least two years of previous experience in a related or supportive position; the posting also specifies two to four years of related experience.
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 performing at a high level during breakfast, lunch, dinner, and brunch meal periods.
Ability to complete assigned tasks with minimal direction or supervision.
Food Handler Certification, if applicable.
Training in knife skills and 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 in a clear and professional manner with business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to perform the listed physical and mental demands of the position, with reasonable accommodations where applicable.

Responsibilities

Follow departmental policies, restaurant rules, and procedures established by management.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination by following sanitation practices and health regulations.
Consistently meet portion-size, cooking-method, food-quality, and presentation standards.
Stock and maintain sufficient food products at line stations for smooth service.
Maintain a clean and sanitary workstation, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Prepare and present food of excellent quality in accordance with agreed menu-item specifications.
Produce food on a timely basis 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.
Build and maintain effective working relationships with teammates and provide professional, personalized guest service.