BLine Cook

Graspa Group; Miami (FL); On-site; USD 22,000 - 34,000; Full time

Job summary

Salumeria 104 in Miami is seeking a Line Cook to guarantee quality and maintain production standards. The role involves preparing, cooking, garnishing, and presenting food with strict adherence to recipes and health guidelines.

Responsibilities include coordinating with the chef, maintaining hygiene, and adapting to busy service periods. Candidates should have 1–2 years in similar settings, strong cooking skills, and excellent teamwork.

Qualifications

• Minimum one to two years of related experience 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.

Responsibilities

• Inspect food preparation and serving areas for safe, sanitary handling.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes and standards.
• Weigh, measure, and mix ingredients as instructed.
• Portion, arrange, and garnish food per chef direction.
• Maintain kitchen hygiene and regulate oven temperatures.
• Assist other cooks as directed and handle multiple stations.
• Ensure all recipes and menu items are executed properly.
• Store unused food properly and manage perishable items daily.

Skills

Line cook experience

Strong cooking skills

Customer service

Team oriented

Independent worker

Flexibility

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

BLine Cook

Full Time Manual Labor Miami, FL, US

7 days ago Requisition ID: 1035

Salary Range: $16.00 To $25.00 Annually

POSITION SUMMARY:

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