SuViche SoBe- Line Cook

SuViche • Miami Beach, FL

6d • Onsite

About The Position

The Line Cook 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 every guest is 'Wow-ed' during every visit, whether dining in, taking out, or receiving delivery. The Line Cook is expected to collaborate with the Front of House (FOH) team to provide a perfect guest experience, ensuring all food is prepared perfectly 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 full 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 food products at line stations to ensure smooth service.
• Portions food products prior to cooking according to specifications.
• Maintains a clean and sanitary workstation, including all equipment and surfaces.
• Sets up, maintains, restocks, cleans, and organizes the work area.
• Follows proper plate presentation and garnish standards for all dishes.
• Handles, stores, and rotates products properly.
• Assists with food preparation during off-peak periods as needed.
• Properly closes the kitchen and follows closing checklists for kitchen stations, assisting others as needed.
• Executes every dish and recipe to the highest standards with strict adherence to recipes.
• Practices proper and safe food handling, storage, receiving, and stock rotation.
• Attends all scheduled employee meetings and provides suggestions for improvement.
• Performs other related duties as assigned by the Restaurant Manager.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed