Line Cook

Grove Bay Hospitality Group•South Miami, FL

12d•Onsite

About The Position

Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami! This role involves planning, prepping, setting up, and providing quality service in all areas of food production for menu items and specials in accordance with departmental quality standards, recipes, and plating guide specifications. The Line Cook will also maintain organization, cleanliness, and sanitation of work areas and equipment.

Requirements

High school diploma or equivalent vocational training certificate
Culinary College Degree
2 to 4 years experience as a Line cook at a 4/5 star restaurant
Food handling certificate
Ability to communicate in English with guests, co-workers, and management to their understanding
Ability to compute basic mathematical calculations
Ability to provide legible communication
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, and follow through.
Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
Ability to maintain good coordination.
Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with all products and ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to operate, clean, and maintain all equipment required in job functions.
Ability to comprehend and follow recipes.
Ability to expand and condense recipes.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.

Nice To Haves

Pantry station knowledge
5 years Steakhouse Experience
Sanitation certificate

Responsibilities

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications.
Maintain organization, cleanliness, and sanitation of work areas and equipment.
Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.