Cold Line Cook — High-Volume, Growth & Benefits

Korner 67; Florida; On-site; USD 28,000 - 29,000; Full time

Benefits offered by this job

Employee discounts

Free food & snacks

Health insurance

Opportunity for advancement

Training & development

Job summary

Korner 67 in Miami Lakes is seeking a fast, clean, and organized Line Cook to own the cold line, including raw dishes such as crudos, ceviches, and tartares. You will build salads to spec and manage the fryer station, while maintaining food safety and mise en place.

This full-time role runs about 40 hours per week with nights, weekends, and holidays required. We offer health insurance after 90 days, staff meals, and room to grow within our group.

Qualifications

• At least 1 year as a line cook in a high-volume restaurant.
• Knife skills and experience handling raw fish and seafood safely.
• Food Handler certificate (or obtain in first week — we provide the course).

Responsibilities

• Prepare and plate our raw dishes (crudos, ceviches, tartares) following recipes, portions and food-safety rules.
• Build all salads and cold appetizers to spec.
• Run the fryer station: fried appetizers and sides, oil checks and filtering.
• Set up and break down the station; keep mise en place, labeling, dating and FIFO up to standard.
• Keep ticket times on busy services and communicate with the expo and the rest of the line.
• Keep the station clean and sanitized all shift; help with prep and other BOH stations when needed.

Skills

Line cook experience

Knife skills

Food safety handling raw fish

English or Spanish

Education

Food Handler certificate or equivalent

Job description

Korner 67 in Miami Lakes is seeking a fast, clean, and organized Line Cook to own the cold line, including raw dishes such as crudos, ceviches, and tartares. You will build salads to spec and manage the fryer station, while maintaining food safety and mise en place.

This full-time role runs about 40 hours per week with nights, weekends, and holidays required. We offer health insurance after 90 days, staff meals, and room to grow within our group.