Line Cook

KW PROPERTY MANAGEMENT AND CONSULTING•Miami, FL

21d

About The Position

The Line Cook prepares food using established production procedures and systems, ensuring food and supplies are available in time for preparation. The role follows standard recipes and special diet orders, plans production around meal service times, portions food, and supports serving on the tray line or in the dining room. The Line Cook also maintains food safety, sanitation, and personal hygiene standards; stores and labels food safely; performs temperature checks; keeps the work area and equipment clean; maintains daily production records; and reports equipment repair or maintenance needs to a supervisor. This is an hourly, non-exempt position with a schedule that may change throughout the year to meet property business needs. Flexible hours, including weekends, are expected. No travel is expected.

Requirements

Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods, including grilling, baking, and boiling.
Good communication skills.
High school diploma or equivalent, or a diploma from a culinary school.
Ability to stand throughout the shift and possess good physical condition and stamina.
Ability to reach, bend, kneel, climb, push, pull, or lift items weighing up to 30 pounds.
Auditory and visual skills and the ability to follow written or oral instructions and procedures.
Ability to work quickly and efficiently while getting along with co-workers.

Responsibilities

Prepare or direct the preparation of food using established production procedures and systems.
Determine the amount and type of food and supplies required using production systems.
Ensure supplies and food, or approved substitutions, are available in adequate time for preparation.
Set up the steam table and serve or ensure proper serving of food for the tray line or dining room.
Follow established sanitation, personal hygiene, and health standards, including proper food preparation and handling techniques.
Store food safely and mark it with the date and item.
Report necessary equipment repair and maintenance to a supervisor.
Prepare food served according to standard recipes and special diet orders.
Plan food production around meal serving hours to preserve food quality, temperature, and appearance.
Apportion food for serving.
Maintain daily production records.
Keep the work area neat and clean and clean and maintain food-preparation equipment.
Complete food temperature checks before service.
Set up workstations with needed ingredients and cooking equipment.
Prepare ingredients, including chopping and peeling vegetables and cutting meat.
Monitor stock and place orders when supplies are short.