Line Cook

1100 West Investments LLC•Miami Beach, FL

71d•Onsite

About The Position

Prepare all aspects of the food production for the restaurant/hotel, including food preparation according to the description and standard recipient set forth by the company. Adhere to sanitation practices. Under the general guidance of the Executive and Sous Chefs, responsible for preparing all food items to the Executive Chef’s and restaurant/hotel standards.

Requirements

Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Working knowledge of applicable sanitation standards.
Excellent customer service skills.
Excellent verbal and written communication skills.
Proficient on Opera PMS and Microsoft Office.
Commitment to excellence and high standards.
Strong organizational skills; able to manage priorities and workflow.
Ability to work independently and as a member of various teams and committees.
Ability to understand and follow written and verbal instructions.
Ability to effectively communicate with people at all levels and from various backgrounds.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Acute attention to detail.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
All employees must maintain a neat, clean, and well-groomed appearance per Mondrian South Beach standards.

Nice To Haves

Bilingual skills a plus.

Responsibilities

Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Prepare and cook food according to recipes.
Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
Ensure food storage areas are clean.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
Follow and ensure compliance with food safety and handling policies and procedures.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
Ability to work under demanding and strenuous situations.
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
Consult with Chef on a daily basis as well as with other managers that are directly related to the Food & Beverage Department.
Participate, support, and make recommendations for ongoing restaurant/hotel programs with continuous improvement in networking.