Line Cook

AccorHotel•Miami, FL

12h•Onsite

About The Position

The Line Cook performs the daily execution of all assigned Line Cook production under the general guidance of the Sous Chef. This position is responsible for ensuring the highest quality food is served at all times. The Line Cook handles all aspects of their cooking station – sets up, stocks product, cooks, and presents dishes according to SLS LUX recipes, cleans, sanitizes and maintains equipment, utensils and tools. The company is located in the SLS LUX Brickell, a hotel that offers extraordinary experiences infused with glamour and a playful spirit.

Requirements

Two years or more of cooking experience in upscale, high-volume hotel or freestanding restaurant
Food Handler Certification (If applicable)
High School Diploma or equivalent required
Must have an exceptional personality and hospitality driven attitude
Possess a gracious, friendly, and fun demeanor
Possesses advance knife skills.
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of standard kitchen equipment and its use
Ability to multitask, work in a fast-paced environment and have a high level attention to detail
Maintain positive and productive working relationships with other employees and departments
Ability to work independently and to partner with others to promote an environment of teamwork
Must be able to stand or walk a minimum eight-hour shift.
Must have advance cooking knowledge and techniques.
Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
Must be able to work with minimal supervision.
Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
Must have excellent communication skills and be able to read, write, speak and understand English.
Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

Nice To Haves

Must love and support their TEAM!
Must love and take care of guests!
Must say “yes” and “thank you” often!
Strong attention to detail.
Must be excited about change and an evolving environment

Responsibilities

Ensures all products are rotating on a first-in, first-out basis
Adheres to all Standard Operational Procedures
Maintains a solid knowledge of all food products and is able to skillfully apply culinary techniques
Identifies and safely uses all kitchen equipment
Regularly restocks all kitchen supplies and food items required for service
Properly labels and dates all products to ensure safekeeping and sanitation
Applies advance knife skills required for service
Reads, measures, and executes recipes
Completes assigned food preparation tasks within designated timeframes, ensuring timely service and kitchen efficiency.
Maintains a solid menu knowledge and attention to detail with plate presentation
Able to versatile with hot and cold items
Exhibits a solid knowledge, understanding and application of various cooking techniques
Maintains a solid knowledge, understand and preparation of base sauces, stocks and soups
Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Provide excellent quality and presentation of all food according to the restaurant standards.
Complete a thorough inventory at the end of the shift and identify items needed from the prep list, ensuring a seamless kitchen operation
Works as a team, assisting with all needs and inquiries
Effectively communicates with management and Chefs
Performs other job related duties as assigned
Works with a sense of urgency
Any other reasonable duties as assigned by the supervisor or manager
Perform various related tasks as needed in the spirit of providing exceptional service.