Line Cook

E11EVEN Club Hotel & Residences • Miami, FL

22h

About The Position

The Line Cook prepares, seasons, and cooks high-quality menu items in accordance with luxury culinary standards, recipes, and food safety regulations. Working at a high-end condo and hotel property, the role covers hot and cold stations such as sauté, grill, garde manger, or pastry, and supports prompt ticket times, consistent flavors, and polished presentation for restaurant guests, room service, and private events.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and long hours are sometimes required.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during the entire shift.
• Ability to withstand hot and cold temperature variations.
• Thorough knowledge of menus and the preparation required according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.

Nice To Haves

• High school diploma or equivalent and/or experience in a hotel or a related field.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare food and stations before restaurant opening to support prompt and efficient service during restaurant and room service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
• Prepare banquet food as required, following Banquet Event Order specifications.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and the kitchen line and store food and equipment properly at the end of each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position that needs help.
• Follow Health Department and company regulations for food, storage, standards, and safety.
• Operate kitchen equipment and maintain its cleanliness.
• Follow a “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities
• Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED