Job Openings >> Line Cook
Line Cook
Summary
Title:Line Cook
ID:1020
Location:Spanglish Craft Cocktail Bar, Miami, FL (Wynwood)
Department:Kitchen Staff
Description

General Summary of Duties:

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.
 

Typical Physical/Mental Demands:

Requires mobility, bending, and reaching from floor level to six (6) feet. Transporting, pushing, pulling, and maneuvering trays and carts weighing up to seventy-five (75) pounds through crowded areas. Sense of smell, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

 

Typical Working Conditions:

Complexity of Work: Must be able to work in a stressful environment and take appropriate action.

 

Examples of Duties (includes but is not limited to the following):

  1. Set up and stocking stations with all necessary supplies
  2. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  3. Cook menu items in cooperation with the rest of the kitchen staff
  4. Answer, report and follow executive or sous chef’s instructions
  5. Clean up station and take care of leftover food
  6. Stock inventory appropriately
  7. Ensure that food comes out simultaneously, in high quality and in a timely fashion
  8. Comply with nutrition and sanitation regulations and safety standards
  9. Maintain a positive and professional approach with coworkers and customers
     

Performance Requirements (knowledge, skills and abilities)

Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Accuracy and speed in executing assigned tasks. Familiar with industry’s best practices. Culinary school diploma.
 

Education:                 High school education or equivalent.

Experience:               Relevant experience in a high quality, high volume operation preferred.

License/Certificate:  Food Safety Employee Training required.

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