Line Cook Cold Line

Korner 67; Florida; On-site; USD 28,000 - 29,000; Full time

Benefits offered by this job

Employee discounts

Free food & snacks

Health insurance

Opportunity for advancement

Training & development

Job summary

Korner 67 in Miami Lakes is seeking a fast, clean, and organized Line Cook to own the cold line, including raw dishes such as crudos, ceviches, and tartares. You will build salads to spec and manage the fryer station, while maintaining food safety and mise en place.

This full-time role runs about 40 hours per week with nights, weekends, and holidays required. We offer health insurance after 90 days, staff meals, and room to grow within our group.

Qualifications

• At least 1 year as a line cook in a high-volume restaurant.
• Knife skills and experience handling raw fish and seafood safely.
• Food Handler certificate (or obtain in first week — we provide the course).

Responsibilities

• Prepare and plate our raw dishes (crudos, ceviches, tartares) following recipes, portions and food-safety rules.
• Build all salads and cold appetizers to spec.
• Run the fryer station: fried appetizers and sides, oil checks and filtering.
• Set up and break down the station; keep mise en place, labeling, dating and FIFO up to standard.
• Keep ticket times on busy services and communicate with the expo and the rest of the line.
• Keep the station clean and sanitized all shift; help with prep and other BOH stations when needed.

Skills

Line cook experience

Knife skills

Food safety handling raw fish

English or Spanish

Education

Food Handler certificate or equivalent

Job description

Benefits

• Employee discounts
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Training & development

Line Cook – Cold Line (Raw Dishes, Salads & Fryer) · Korner 67, Miami Lakes

Korner 67 is a busy, high-volume neighborhood restaurant in Miami Lakes. We are looking for a fast, clean and organized cook to own our cold line.

Pay: $20–$21/hour · Full time, about 40 hours per week · Nights, weekends and holidays required.

What you will do

• Prepare and plate our raw dishes (crudos, ceviches, tartares) following recipes, portions and food-safety rules.
• Build all salads and cold appetizers to spec.
• Run the fryer station: fried appetizers and sides, oil checks and filtering.
• Set up and break down the station; keep mise en place, labeling, dating and FIFO up to standard.
• Keep ticket times on busy services and communicate with the expo and the rest of the line.
• Keep the station clean and sanitized all shift; help with prep and other BOH stations when needed.

What we need

• At least 1 year as a line cook in a high-volume restaurant.
• Knife skills and experience handling raw fish and seafood safely.
• Food Handler certificate (or get it in your first week — we provide the course).
• Able to stand for long shifts and lift up to 50 lbs.
• Reliable transportation and on‑time attendance.
• English or Spanish.

What we offer

• $20–$21/hour, steady full-time schedule.
• Health insurance after 90 days, staff meal and employee discounts.
• Training and room to grow inside our group (Korner 67 · Reunion Ktchn Bar · XINO · Blind Tiger).

EN ESPAÑOL

Cocinero(a) de Línea Fría (Platos Crudos, Ensaladas y Freidora) · Korner 67, Miami Lakes

Korner 67 es un restaurante de barrio con mucho movimiento y alto volumen en Miami Lakes. Buscamos un(a) cocinero(a) rápido(a), limpio(a) y organizado(a) que se haga cargo de nuestra línea fría.

Pago: $20–$21 la hora · Tiempo completo, unas 40 horas a la semana · Se requiere trabajar noches, fines de semana y feriados.

Qué vas a hacer

• Preparar y emplatar nuestros platos crudos (crudos, ceviches, tartares) siguiendo las recetas, las porciones y las normas de seguridad alimentaria.
• Armar todas las ensaladas y entradas frías según el estándar.
• Manejar la estación de freidora: entradas y acompañantes fritos, revisión y filtrado del aceite.
• Montar y cerrar la estación; mantener el mise en place, el etiquetado, las fechas y el FIFO al día.
• Cumplir los tiempos de los tickets en los servicios fuertes y comunicarte con el expo y el resto de la línea.
• Mantener la estación limpia y desinfectada todo el turno; ayudar con la preparación y otras estaciones de cocina cuando haga falta.

Qué buscamos

• Mínimo 1 año como cocinero(a) de línea en un restaurante de alto volumen.
• Buen manejo de cuchillo y experiencia manipulando pescado crudo y mariscos de forma segura.
• Certificado de Food Handler (o sacarlo en tu primera semana — nosotros damos el curso).
• Poder estar de pie en turnos largos y cargar hasta 50 lb.
• Transporte confiable y puntualidad.
• Inglés o español.

Qué ofrecemos

• $20–$21 la hora, horario fijo a tiempo completo.
• Seguro médico después de 90 días, comida del personal y descuentos para empleados.
• Entrenamiento y oportunidad de crecer dentro de nuestro grupo (Korner 67 · Reunion Ktchn Bar · XINO · Blind Tiger).