LINE COOK

Papi Steak•Miami Beach, FL

About The Position

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. A Line Cook is responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the executive chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork-oriented position so basic communication and reading skills is a must. Due to the nature of our business, this position is required to work weekends and holidays.

Requirements

Previous Prep or Line Cook experience.
Professional communications skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality of service and in food and beverage knowledge.
Must be aware of company policies regarding benefits, call outs, vacation hours, etc.
Must be open-minded and show the eagerness to learn and move forward.
High school diploma or GED.
Proven cooking experience.
Food handler’s license.
Sound knowledge of food health and safety regulations.
The ability to stand for extended periods.
The ability to work a fast-paced environment.
Excellent communication and leadership skills.
Exceptional organizational, time management, and problem-solving skills.

Responsibilities

Sets up station in time for service according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
Restocks all items as needed throughout shift and is responsible in taking inventory after service.
Cleans and maintains station in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Chef de Partie at any time.
A thorough and deep understanding of professional cooking including basic techniques and working food knowledge.
Understanding and knowledge of safety, sanitation and food handling procedures.