SuViche Doral- Line Cook

SuViche•Miami, FL

12d•Onsite

About The Position

The Line Cook (HOH) prepares food to order according to SuViche's standards of recipe, quality, and timing, while maintaining all sanitation, cleanliness, and safety standards. The role requires a guest-first mentality to ensure guests are 'Wowed' during every visit, whether dining in, taking out, or receiving delivery. The Line Cook is expected to collaborate with the Front of House (FOH) to provide a perfect guest experience, ensuring every dish is perfect every time.

Requirements

A minimum of 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant.
Ability to communicate clearly with managers, kitchen and dining room personnel.
Ability to reach, bend, stoop and frequently lift up to 50 pounds.
Ability to work in a standing position for long periods of time (up to 10 hours).

Responsibilities

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using various kitchen equipment.
Assumes 100% responsibility for the quality of products served.
Consistently adheres to standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stocks and maintains sufficient levels of food products at line stations to ensure smooth service.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary workstation area, including all equipment and surfaces.
Sets up, maintains, restocks, cleans, and organizes the work area.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores, and rotates all products properly.
Assists in food preparation assignments during off-peak periods.
Closes the kitchen properly and follows the closing checklist for kitchen stations, assisting others as needed.
Executes every dish and recipe to the highest standards, ensuring strict recipe adherence.
Practices proper and safe food handling, storage, receiving, and rotating stock.
Attends all scheduled employee meetings and provides suggestions for improvement.
Performs other related duties as assigned by the Restaurant Manager.