Kitchen Prep & Quality Steward (Broiler & Sauté)

Driftwood Hospitality Management; Miami (FL); On-site; USD 19,000 - 30,000; Part time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a part-time Line Cook responsible for maintaining, setting up, and producing meat, fish and other items on the front line with strict adherence to recipes and quality standards.

The role requires familiarity with broiler and sauté cooking, strong attention to sanitation, and the ability to work in a fast-paced kitchen while supporting other staff as needed.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred, especially broiler cooking.
• Basic knowledge of food/beverage preparations, service standards and guest relations.
• Fundamentals of broiler and sauté cooking.
• Knowledge of sanitation standards.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares broiled and sautéed items per standard recipes and guest checks.
• Ensures high-quality ingredients and proper storage.
• Maintains cleanliness and safety in all kitchen areas.
• Operates kitchen equipment safely and correctly.
• Records temperatures and logs as required.
• Performs related duties and assists other kitchen staff.

Skills

3 years cooking experience

Broiler cooking

Sauté cooking

Sanitation knowledge

English language basics

Mathematics for recipes

Education

Food Handler Card

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management is seeking a part-time Line Cook responsible for maintaining, setting up, and producing meat, fish and other items on the front line with strict adherence to recipes and quality standards.

The role requires familiarity with broiler and sauté cooking, strong attention to sanitation, and the ability to work in a fast-paced kitchen while supporting other staff as needed.