Kitchen Manager & Line cook | Job Description

Boca Chamber; Miami Beach, Northern (FL, KY); Hybrid; USD 45,000 - 70,000; Full time

Job summary

SP Hospitality Group is seeking a Kitchen Manager & Line Cook for our Crema concept in a fast-paced restaurant environment. The role covers day-to-day culinary operations in a professional kitchen, including team scheduling and food inventory, and involves coaching others on kitchen expectations.

The entry-level position emphasizes following directions, speed, and accuracy, with adherence to company policies and a positive work environment.

Qualifications

• High School Diploma or equivalent required; culinary degree preferred.
• Two or more years of experience as line cook, kitchen manager, or sous chef.
• Understanding of cooking methods, procedures, and knife handling skills.
• Ability to perform tasks with accuracy, speed, and attention to detail.
• Ability to teach, delegate and follow up with the team.
• Ability to read and follow cooking directions.
• Ability to remain calm in a fast-paced environment.
• Must be organized and self-motivated.
• Must be able to stand for extended periods, and lift heavy material.

Responsibilities

• The kitchen manager & Line Cook must teach, coach, and develop the kitchen team on all job responsibilities and duties.
• Ensure that food inventory is conducted and food orders are placed on time.
• Prepare ingredients, then cook and assemble dishes as indicated by the recipes.
• Perform portion control and minimize waste to keep costs within forecasted range.
• Ensure that all dishes are prepared on time by restocking ingredients at work station and meeting prep times.
• Set up and clean station according to restaurant protocols and state department health regulations.
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves.
• Comply with applicable sanitary, health, and personal hygiene standards.
• Ensure quality and freshness of ingredients and products.
• Perform additional tasks as assigned by their supervisor.

Skills

Leadership

Team management

Food safety

Cooking

Communication

Education

High School Diploma or equivalent

Culinary degree preferred

Job description

COMPANY OVERVIEW:

Since 2012, we have been serving our customers with a simple motto: "You deserve more than the average café." Whether you're enjoying breakfast or happy hour, we always guarantee a cozy and friendly ambiance, excellent customer service, quality food, and beverages all day. We encourage breakfast for dinner and mimosas all weekend long.

We've quickly become a local favorite with our fantastic coffee, juices, smoothies, salads, sandwiches, pasta, wine, beers, and more! We are open seven days a week and have become the it place for your weekend brunch. We focus on finding gourmet ingredients, carefully curated and fresh. These ingredients make every item on our menu taste fresh and flavorful.

We have locations in Coral Gables, Davie, Downtown Doral, Brickell, Downtown Miami, Miami Beach, West Boca, South Beach, and Hallandale, and seven new locations are opening this year.

JOB SUMMARY:

A "Kitchen Manager & Line Cook" works in a restaurant and is usually assigned a particular production area in the kitchen. Responsible for the day-to-day culinary operations in a professional kitchen, including team scheduling and food inventory. Kitchen Manager - Line cook prepares, cooks, assemble dishes within their assigned area, and coaches others on food and kitchen expectations. We are looking for an entry-level Kitchen Manager- Line cook for our Crema concept. The ability to follow directions and perform their tasks with speed and accuracy. As an SP Hospitality Group team member, we expect you to track all company policies and procedures and maintain a positive work environment.

RESPONSIBILITIES:

• The kitchen manager & Line Cook must teach, coach, and develop the kitchen team on all job responsibilities and duties.
• Ensure that food inventory is conducted and food orders are placed on time.
• Prepare ingredients, then cook and assemble dishes as indicated by the recipes
• Perform portion control and minimize waste to keep the cost within the forecasted range
• Ensure that all dishes are prepared on time by restocking ingredients at work station and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocols and state department health regulations
• Maintain a clean workstation area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by their supervisor.

QUALIFICATIONS:

• A high School Diploma or equivalent is required; a culinary degree preferred
• Two or more years (s) of experience working as a line cook, kitchen manager, or sous chef.
• Understanding of cooking methods, procedures, and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to teach, delegate and follow up with the team
• Ability to read and follow cooking directions
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated
• Must be able to stand for extended periods.
• Must be able to bend, stretch, lift, and carry heavy material

Job Function : General, Customer Service