Line Cook Cold Line

Reunion Ktchn Bar•Aventura, FL

2d•Onsite

About The Position

Reunion Ktchn Bar in Aventura is hiring a full-time Line Cook to own the cold line in a high-volume kitchen serving Reunion, XINO Modern Chinese, and Blind Tiger. The role focuses on preparing raw dishes, salads, cold appetizers, and fried appetizers and sides. The schedule is about 40 hours per week, with nights, weekends, and holidays required. Pay is $20–$21 per hour. The cook will prepare and plate crudos, ceviches, and tartares according to recipes, portions, and food-safety rules; prepare salads and cold appetizers for three menus; and run the fryer station, including checking and filtering oil. The role also involves setting up and breaking down the station, maintaining mise en place and FIFO practices, meeting ticket times, coordinating with the expo and kitchen line, keeping the station clean and sanitized, and helping with prep or other back-of-house stations as needed. The position requires at least one year of line-cook experience in a high-volume restaurant, knife skills, and experience safely handling raw fish and seafood. A Food Handler certificate is required, but the employer provides a course during the first week for those who need it. Candidates must be able to stand for long shifts, lift up to 50 pounds, have reliable transportation, arrive on time, and speak English or Spanish. Health insurance is available after 90 days, and the employer offers staff meals, employee discounts, training, and opportunities to grow within its restaurant group. The hiring process may include a working interview.

Requirements

At least one year of line-cook experience in a high-volume restaurant.
Knife skills and experience safely handling raw fish and seafood.
Food Handler certificate, or willingness to obtain one during the first week; the employer provides the course.
Ability to stand for long shifts and lift up to 50 pounds.
Reliable transportation and punctual attendance.
English or Spanish language ability.

Responsibilities

Prepare and plate crudos, ceviches, and tartares according to recipes, portions, and food-safety rules.
Prepare salads and cold appetizers to standard for the three menus.
Run the fryer station, including fried appetizers and sides, oil checks, and oil filtering.
Set up and break down the station and maintain mise en place, labeling, dating, and FIFO standards.
Meet ticket times during busy services and communicate with the expo and the rest of the kitchen line.
Keep the station clean and sanitized throughout the shift.
Assist with prep and other back-of-house stations when needed.