Overnight Line Cook III

AccorHotel•Miami Beach, FL

About The Position

Prepare food items according to standard recipes or as directed by the supervisor to ensure consistency, quality, and timely service. Assist in the setup and breakdown of assigned kitchen stations. Transport and handle food products and supplies, including lifting heavy items as required for production. Visually inspect, select, and use only the freshest and highest-quality fruits, vegetables, meats, and other ingredients. Monitor proper storage, labeling, and rotation of food products, with particular attention to fresh produce and portion control. Maintain cleanliness and organization of all refrigeration units, storage areas, and workstations in compliance with Health Department regulations. Ensure all kitchen equipment in assigned work areas is clean, sanitized, and in proper working condition. Accurately read and follow recipes, applying basic mathematical skills for measurements, portions, and scaling. Prepare requisitions for food and supply items needed for daily production at the workstation. Follow all food safety, sanitation, and hygiene standards at all times. Work effectively as part of a team to support smooth kitchen operations and service flow. Perform general cleaning tasks using approved hotel or kitchen cleaning products as assigned. Keep floors clean and dry to prevent slip and fall hazards. Assist with moving supplies, equipment, and deliveries as required. Respond promptly to spills and assist with unexpected cleaning or operational needs. Perform other duties as assigned by the supervisor or kitchen management. We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service.

Requirements

Working knowledge of basic cooking methods including broiling, sautéing, frying, roasting, moist-heat cooking, and related techniques.
Understanding of accepted food safety and sanitation standards.
Ability to operate standard kitchen equipment such as stoves, ovens, broilers, steamers, kettles, and related tools.
Basic mathematical skills to understand recipes, measurements, requisition quantities, and portion sizes.
Ability to read, write, speak, and understand English for recipe comprehension, requisitions, and effective communication with team members.
Manual dexterity to safely and effectively use kitchen tools including knives, spoons, spatulas, tongs, slicers, and similar equipment.
Physical ability to grasp, lift, carry, or otherwise move goods weighing up to 100 lbs on a continuous schedule.
Ability to stand for extended periods and work efficiently in confined spaces.
Ability to perform duties in environments with varying and extreme temperature conditions.
Strong attention to detail and commitment to food quality and presentation.
Willingness to learn, take direction, and develop culinary skills.
Ability to work in a fast-paced environment while maintaining standards.
Positive attitude and team-oriented approach.
Flexibility to work various shifts, including weekends and holidays.
Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
Maintain positive and productive working relationships with other team members and departments
Ability to work independently and to partner with others to promote an environment of teamwork
Must be able to stand or walk a minimum eight-hour shift
Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary
Must have excellent communication skills and be able to read, write, speak and understand English
Must be able to work inside and outside at all times of the year as needed, based upon business volumes

Responsibilities

Prepare food items according to standard recipes or as directed by the supervisor to ensure consistency, quality, and timely service.
Assist in the setup and breakdown of assigned kitchen stations.
Transport and handle food products and supplies, including lifting heavy items as required for production.
Visually inspect, select, and use only the freshest and highest-quality fruits, vegetables, meats, and other ingredients.
Monitor proper storage, labeling, and rotation of food products, with particular attention to fresh produce and portion control.
Maintain cleanliness and organization of all refrigeration units, storage areas, and workstations in compliance with Health Department regulations.
Ensure all kitchen equipment in assigned work areas is clean, sanitized, and in proper working condition.
Accurately read and follow recipes, applying basic mathematical skills for measurements, portions, and scaling.
Prepare requisitions for food and supply items needed for daily production at the workstation.
Follow all food safety, sanitation, and hygiene standards at all times.
Work effectively as part of a team to support smooth kitchen operations and service flow.
Perform general cleaning tasks using approved hotel or kitchen cleaning products as assigned.
Keep floors clean and dry to prevent slip and fall hazards.
Assist with moving supplies, equipment, and deliveries as required.
Respond promptly to spills and assist with unexpected cleaning or operational needs.
Perform other duties as assigned by the supervisor or kitchen management.