Line Cook

Amara at Paraiso•Miami, FL

88d•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 logging and reporting any discrepancies. This role involves examining and inspecting containers, materials, and products to ensure that packing specifications are met. All stations must be set up by 11 am at the latest, and walk-in consolidation and cleaning should be completed at the end of the shift. The Line Cook is also responsible for keeping storerooms organized, ensuring the afternoon menu is correct and on time, and making sure family meal is set and on time. The position requires being ready and willing to assist fellow cooks as situations arise, assisting with developing daily specials, and recording and rotating product, packaging, and order information on specified forms and records. The role involves actively cooking, prepping, and assembling where needed, preparing a variety of meats, seafood, poultry, vegetables, and other food items for cooking using various kitchen equipment. The Line Cook assumes 100% responsibility for the quality of products served, consistently knows and complies with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. They must stock and maintain sufficient levels of food products at line stations to assure a smooth service period, portion food products prior to cooking according to standard portion sizes and recipe specifications, and maintain a clean and sanitary work station area. Following proper plate presentation and garnish set up for all dishes, handling, storing, and rotating all products properly, and assisting in food prep assignments during off-peak periods are also key responsibilities. The Line Cook must close the kitchen properly and follow the closing checklist for kitchen stations, and assist others in closing the kitchen. Attending all scheduled employee meetings and bringing suggestions for improvement is expected, along with performing other related duties as assigned by the Chef de Cuisine / Kitchen Manager or manager-on-duty.

Requirements

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.
Ability to reach, bend, stoop and frequently lift up to 50 pounds.
Ability 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.
Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
Written Communication - 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.
Organizational Support - 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.
Planning/Organizing - 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.
Professionalism - 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.
Dependability - 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.

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.
Assume 100% responsibility for quality of products served.
Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain 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.
Follow proper plate presentation and garnish set up for all dishes.
Handle, store and rotate all products properly.
Assist in food prep assignments during off - peak periods as needed.
Close the kitchen properly and follow the closing checklist for kitchen stations.
Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Chef de Cuisine / Kitchen Manager or manager - on - duty.