BLine Cook

Graspa Group; Miami (FL); On-site; USD 21,000 - 30,000; Full time

Job summary

Salumeria 104 in Miami is seeking a Line Cook to guarantee quality and standards, prepare, cook, garnish and present dishes to the chef's specifications. You will contribute to consistent culinary production and maintain safety and cleanliness in all kitchen areas.

The ideal candidate has 1–2 years in high-volume kitchens, strong cooking skills, customer service orientation, teamwork, and flexibility to work long hours, holidays, and weekends.

Qualifications

• Minimum 1–2 years of related experience in high-volume restaurants.
• Strong cooking and production skills.
• Excellent customer service and teamwork.
• Ability to work with minimal supervision and long hours.
• Flexible schedule including holidays, nights, and weekends.

Responsibilities

• Prepare, cook, garnish, and present food to recipe standards.
• Maintain hygiene and safe food-handling practices in the kitchen.
• Assist other cooks and adapt to business volume.
• Monitor temperatures of ovens, grills, and roasters.
• Ensure proper rotation and storage of perishables.
• Adhere to company policies and health department requirements.

Skills

Culinary skills

Team orientation

Customer service

Independent work

Flexibility

Holiday/weekend availability

Job description

The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food.

The Line Cook is responsible for guaranteeing the quality and proper standards as well maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares, cooks, garnishes & presents food.

Primary Job Duties

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
• Turn or stir foods to ensure even cooking
• Season and cook food according to recipe standards
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment
• Portion, arrange, and garnish food per chef direction and recipe standards
• Maintain standards of hygiene throughout the kitchen
• Regulate temperature of ovens, broilers, grills, and roasters
• Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods as directed and per recipe standards
• Perform all cleaning and sanitation duties required while working with food, food stations and cooking equipment/area.
• Ensure the proper execution of all recipes and menu items
• Stores unused food properly to minimize waste and maximize quality
• Ensure all food, sauces, and other items are stored properly and dated.
• Prepares a list of perishable items on a daily basis to insure proper rotation and utilization
• Quantity and Quality control must be consistent with pars as set by the Head Chef
• Ensures quality of product and presentations throughout service
• Maintain menu knowledge and attention to detail plate presentation
• Exhibit a thorough knowledge, understanding and application of all cooking techniques
• Adhere to all state and federal requirements regarding the sale of alcohol.
• Adhere to all Health Department requirements.
• Adhere to all work rules, procedures and policies established by the company.
• Any other duties as assigned by the company in order to operate the business most efficiently, not limited to dishwashing, prepping, cooking, cleaning, as directed by chef and/or management.

Minimum Qualifications

• Minimum one to two years of related experience, preferably in high volume restaurants
• Strong cooking and production skills
• Must have strong customer service orientation
• Must have strong team orientation
• Must be able to work without close supervision.
• Flexible and long hours sometimes required.
• Availability to work holidays, nights, and weekends