- Company parties
- Dental insurance
- Employee discounts
- Health insurance
- Opportunity for advancement
- Paid time off
- Training & development
- Vision insurance
- High school diploma or equivalent vocational training certificate
- Pantry station knowledge (Preferred)
- Culinary College Degree
- 2 to 4 years experience as a Line cook at a 4/5 star restaurant
- Food handling certificate
- Ability to communicate in English with guests, co-workers, and management to their understanding
- Ability to compute basic mathematical calculations
- Ability to provide legible communication
- Sanitation certificate (Preferred)
- Ability to perform job functions with attention to detail, speed, and accuracy.
- Ability to prioritize, organize, and follow through.
- Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
- Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
- Ability to maintain good coordination.
- Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
- Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.
- Ability to work with all products and ingredients involved.
- Ability to use all senses to ensure quality standards are met.
- Ability to operate, clean, and maintain all equipment required in job functions.
- Ability to comprehend and follow recipes.
- Ability to expand and condense recipes.
- Ability to perform job functions with minimal supervision.
- Ability to work cohesively with co-workers as part of a team.
- Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
- Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
- External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.
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Line Cook - Miami, United States - Grove Bay Hospitality Group
Description
Job Description
Job DescriptionBenefits:Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami
JOB OVERVIEW:
Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.
STANDARD SPECIFICATIONS:
Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.
Qualifications:
Skills:
Essential Job Function:
KEY RELATIONSHIP:
NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
We are an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
