Line Cook

Amara at Paraiso•Miami, FL

12d•Onsite

About The Position

The Line Cook, reporting to the General Manager, Executive Chef, Chef de Cuisine/Kitchen Manager, and Sous Chef, is responsible for managing and running production lines, ensuring adherence to specifications, and maintaining a clean and organized work environment. This role involves preparing a variety of food items using various kitchen equipment, maintaining quality standards, and assisting with daily specials and food preparation tasks.

Requirements

A minimum of 2 years of experience in kitchen preparation and cooking.
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Interpersonal Skills: Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
Written Communication: Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
Planning/Organizing: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

Responsibilities

Manage and run production lines.
Ensure spec guidelines are followed, log and report any discrepancies.
Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
Set up all stations by 11 am at the latest.
Consolidate and clean walk-in at the end of the shift.
Keep storerooms organized.
Make sure the afternoon menu is correct and on time.
Make sure family meal is set and on time.
Be ready and willing to assist fellow cooks as situations arise.
Assist with developing daily specials.
Record and rotate product, packaging, and order information on specified forms and records.
Actively cook, prep, and assemble where needed.
Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Assume 100% responsibility for the quality of products served.
Know and consistently comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store, and rotate all products properly.
Assist in food prep assignments during off-peak periods as needed.
Close the kitchen properly and follow the closing checklist for kitchen stations.
Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Chef de Cuisine / Kitchen Manager or manager-on-duty.