Line Cook

Amara at Paraiso • Miami, FL

just now • Onsite

About The Position

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine/ Kitchen Manager and the Sous Chef, the Line Cook is responsible for managing and running production lines, ensuring spec guidelines are followed, and maintaining a clean and organized kitchen environment. This role involves preparing a variety of food items, adhering to quality standards, and assisting with food prep and kitchen closing procedures.

Requirements

• Maintains confidentiality.
• Listens to others without interrupting.
• Keeps emotions under control.
• Remains open to others' ideas and tries new things.
• Speaks clearly and persuasively in positive or negative situations.
• Listens and gets clarification.
• Responds well to questions.
• Writes clearly and informatively.
• Edits work for spelling and grammar.
• Varies writing style to meet needs.
• Presents numerical data effectively.
• Able to read and interpret written information.
• Follows policies and procedures.
• Completes administrative tasks correctly and on time.
• Supports organization's goals and values.
• Benefits organization through outside activities.
• Supports affirmative action and respects diversity.
• Prioritizes and plans work activities.
• Uses time efficiently.
• Plans for additional resources.
• Sets goals and objectives.
• Organizes or schedules other people and their tasks.
• Develops realistic action plans.
• Approaches others in a tactful manner.
• Reacts well under pressure.
• Treats others with respect and consideration regardless of their status or position.
• Accepts responsibility for own actions.
• Follows through on commitments.
• Follows instructions, responds to management direction.
• Takes responsibility for own actions.
• Keeps commitments.
• Commits to long hours of work when necessary to reach goals.
• Completes tasks on time or notifies appropriate person with an alternate plan.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Responsibilities

• Manage and run production lines.
• Ensure spec guidelines are followed, log and report any discrepancies.
• Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
• All stations are set up by 11 am at latest.
• Walk-in consolidation and cleaned at end of shift.
• Keep store rooms organized.
• Make sure afternoon menu is correct and on time.
• Make sure family meal is set and on time.
• Be ready and willing to assist fellow cooks as situations arise.
• Assist with developing daily specials.
• Record and rotate product, packaging, and order information on specified forms and records.
• Actively cook / prep / assemble where needed.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off - peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef de Cuisine / Kitchen Manager or manager - on - duty.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed