RMA - Hourly

MINA Group•Delray Beach, FL

8d•$22

About The Position

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Job We are seeking a skilled and dependable Line Cook to join our culinary team and support the daily operations of our kitchen. This position is ideal for a motivated culinary professional with strong cooking fundamentals, leadership ability, and a commitment to maintaining high standards of food quality and kitchen cleanliness. This is a key role in our back-of-house team, requiring both technical cooking expertise and the ability to work independently, especially in the absence of a Chef. The Line Cook will contribute to menu execution, oversee various kitchen stations, and help ensure a consistent and exceptional dining experience for our guests.

Requirements

High School Diploma or GED preferred.
Expected culinary knowledge and experience.
Ability to operate and maintain kitchen equipment effectively.
Capability to multi-task and manage various kitchen responsibilities.
Knowledge of HACCP, proper food handling techniques, and safety and sanitation requirements.
Communicate clearly and effectively in the primary language, with proper grammar and a pleasant demeanor.
Understand, address, and creatively solve requests in a timely manner.
Maintain a friendly and patient attitude, even after long hours.
Handle multiple requests with accuracy and composure.
Adhere to company policies and use good judgment at all times.
Flexibility to work long hours, including weekends, nights, and holidays as needed.
Ability to stand and walk for extended periods.
Lift, carry, and push up to 50 pounds, and push carts weighing from 30 to 250 pounds.

Responsibilities

Take on a leadership role and oversee kitchen operations in the absence of the Chef on duty.
Assist in creating and preparing menu items using fresh, seasonal ingredients in a scratch kitchen.
Work independently across all areas of the kitchen with minimal supervision.
Stay informed about current food trends and contribute to the creation of daily specials.
Ensure high standards and consistent quality of food products daily.
Assist with receiving and properly storing products upon delivery.
Demonstrate proficiency in all kitchen stations, including grill, sauté, and garde manger.
Communicate effectively to request assistance and ensure smooth operations.
Operate all kitchen equipment safely and efficiently.
Prepare food items according to company specifications, standards, and recipes in a timely manner.
Maintain proper sanitation and cleanliness standards in all food areas.
Monitor food quality and ensure correct quantities are prepared.
Support line staff as needed and perform line checks before shifts for smooth service.
Notify chefs of any product overstock to utilize and avoid waste.
Perform all duties assigned by the Chef on duty.