Line Cook

Glass & Vine; Coral Gables (FL); On-site; USD 35,000 - 50,000; Full time

Job summary

A vibrant dining venue in South Miami seeks a skilled Line Cook to deliver exceptional food service. As part of the culinary team, you will handle food production while adhering to high quality and sanitation standards. Ideal candidates will have a passion for culinary arts, relevant experience, and the ability to thrive in a fast-paced environment.

Benefits

Company parties

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Paid time off

Training & development

Tuition assistance

Vision insurance

Qualifications

• 2 to 4 years experience as a Line cook at a 4/5 star restaurant.
• Food handling certificate required.
• Ability to communicate in English.

Responsibilities

• Plan, prep, set up, and provide quality service for menu items.
• Maintain organization and cleanliness of work areas.
• Meet with the Sous Chef to review assignments and changes.

Skills

Attention to detail

Problem-solving

Teamwork

Education

High school diploma or equivalent vocational training certificate

Culinary College Degree

Sanitation certificate

Job description

Benefits:

• Company parties
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurance

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.