Line Cook

Glass & Vine; Coral Gables (FL); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Advancement opportunities

Paid time off

Training & development

Vision insurance

Company parties

Dental insurance

Employee discounts

Tuition assistance

Job summary

Beauty and the Butcher in South Miami is seeking a skilled line cook to plan, prep, set up, and deliver quality service across menu items and specials, following recipes and plating guides. Maintain clean, organized stations and sanitation.

Candidates should have 2–4 years line cook experience in 4/5 star restaurants, with steakhouse background preferred. A culinary college degree and food handling certificate are advantageous, along with a strong work ethic and teamwork.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Culinary College Degree preferred.
• 2–4 years experience as a Line cook at a 4/5 star restaurant.
• 5 years Steakhouse experience preferred.
• Food handling certificate recommended.
• Ability to communicate in English with guests and staff.
• Basic math and legible communication skills.
• Sanitation knowledge preferred.

Responsibilities

• Plan, prep, set up and provide quality service for menu items and specials.
• Maintain clean, organized and sanitary work areas and equipment.
• Follow recipes and plating guides to ensure consistency.
• Meet sanitation/health regulations and restaurant standards.

Skills

Attention to detail

Speed and accuracy

Communication

Teamwork

Problem solving

Under pressure

Education

High school diploma or equivalent vocational training certificate

Culinary College Degree

Food handling certificate

Sanitation certificate (Preferred)

Job description

Benefits:

• Health insurance


• Opportunity for advancement


• Paid time off


• Training & development


• Vision insurance


• Company parties


• Dental insurance


• Employee discounts


• Tuition assistance

Beauty and the Butcher is seeking winning personalities to work at our beautiful venue in South Miami!

JOB OVERVIEW:

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

Qualifications:

• High school diploma or equivalent vocational training certificate


• Pantry station knowledge (Preferred)


• Culinary College Degree


• 2 to 4 years experience as a Line cook at a 4/5 star restaurant


• 5 years Steakhouse Experience, preferred


• Food handling certificate


• Ability to communicate in English with guests, co-workers, and management to their understanding


• Ability to compute basic mathematical calculations


• Ability to provide legible communication


• Sanitation certificate (Preferred)

Skills:

• Ability to perform job functions with attention to detail, speed, and accuracy.


• Ability to prioritize, organize, and follow through.


• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.


• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.


• Ability to maintain good coordination.


• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.


• Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.


• Ability to work with all products and ingredients involved.


• Ability to use all senses to ensure quality standards are met.


• Ability to operate, clean, and maintain all equipment required in job functions.


• Ability to comprehend and follow recipes.


• Ability to expand and condense recipes.


• Ability to perform job functions with minimal supervision.


• Ability to work cohesively with co-workers as part of a team.

Essential Job Function:

• Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.


• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.


• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.


• Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

KEY RELATIONSHIP:

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.


• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

NOTE:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.