Fine-Dining Line Cook: French Techniques & Precision

Rival; Miami Beach (FL); On-site; USD 40,000 - 52,000; Full time

Job summary

Riviera Dining Group in Miami Beach is seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain stations according to fine dining standards. This role demands precision, quality, and consistency in execution.

You will work with Chef de Cuisine and Sous Chefs to prepare meats, seafood, poultry, vegetables, and cold items, following recipes and presentation guidelines during high-volume services. English and Spanish proficiency is required.

Qualifications

• 2 years of proven experience as a Line Cook in a high-volume establishment.
• Proficiency in English and Spanish.
• Ability to follow precise directions and work cohesively within a team.
• Excellent knife skills and communication abilities.

Responsibilities

• Set up and organize the station according to restaurant standards
• Prepare all food items with precision, following recipes, portion controls, and presentation guidelines
• Restock and maintain station supplies throughout the shift
• Operate and maintain all kitchen equipment safely
• Assist with cleanliness and organization of the kitchen, walk-in coolers, and storage areas
• Cover, date, and store prepared food items properly
• Follow closing protocols to ensure the kitchen is ready for the next service
• Collaborate with Chef de Cuisine and Sous Chefs to support overall kitchen operations
• Skillfully prepare meats, seafood, poultry, vegetables, and cold items, emphasizing French culinary techniques
• Take on additional responsibilities as requested by Chef, Sous Chef, or Kitchen Manager

Skills

Line cook experience

Bilingual English/Spanish

Education

Culinary education preferred

Job description

Riviera Dining Group in Miami Beach is seeking a skilled Line Cook to prepare food, support kitchen operations, and maintain stations according to fine dining standards. This role demands precision, quality, and consistency in execution.

You will work with Chef de Cuisine and Sous Chefs to prepare meats, seafood, poultry, vegetables, and cold items, following recipes and presentation guidelines during high-volume services. English and Spanish proficiency is required.