Line Cook

KW Property Management Careers•Miami, FL

21d

About The Position

The Line Cook prepares food for service according to established production procedures, systems, standard recipes, and special diet orders. The position helps ensure food and supplies are available in time for preparation, coordinates production with meal service, and preserves the quality, temperature, and appearance of food. The role also maintains sanitation and food-safety standards, keeps the work area and equipment clean, and completes food temperature checks and daily production records. This is an hourly, non-exempt position with a schedule that may change throughout the year to accommodate the property's business needs. The position has no supervisory responsibilities and does not require travel.

Requirements

Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods, including grilling, baking, and boiling.
Good communication skills.
High school diploma or equivalent, or a diploma from a culinary school.
Ability to stand throughout the shift and possess excellent physical condition and stamina.
Ability to reach, bend, kneel, climb, push, pull, or lift items weighing up to 30 pounds.
Auditory and visual skills and the ability to follow written or oral instructions and procedures.
Ability to work quickly and efficiently while getting along with coworkers.

Responsibilities

Prepare or direct preparation of food using established production procedures and systems.
Determine the amount and type of food and supplies required using production systems.
Ensure supplies and food, or approved substitutions, are available in adequate time for preparation.
Set up the steam table and serve or ensure proper serving of food for the tray line or dining room.
Comply with sanitation, personal hygiene, and health standards, and observe proper food preparation and handling techniques.
Store food safely and mark it with the date and item.
Report equipment repair and maintenance needs to a supervisor.
Prepare food according to standard recipes and special diet orders.
Plan food production around meal service hours to preserve food quality, temperature, and appearance.
Apportion food for serving and maintain daily production records.
Keep the work area neat and clean, and clean and maintain food-preparation equipment.
Complete food temperature checks before service.
Set up workstations with needed ingredients and cooking equipment.
Prepare cooking ingredients, including chopping and peeling vegetables and cutting meat.
Monitor stock and place orders when there are shortages.