Line Cook: Fast-Paced Upscale Kitchen, Growth & Perks

José Andrés Group; Miami Beach, Northern (FL, KY); Hybrid; USD 25,000 - 39,000; Full time

Benefits offered by this job

Employee dining

Discounts for partners

Career growth

Competitive hourly pay

Job summary

José Andrés Group in Miami Beach is seeking a Line Cook to execute prep and service at a high level, from mise en place to plating, while upholding food safety, cleanliness, and teamwork in a fast-paced kitchen.

You will follow standardized recipes, maintain station par levels, and coordinate with expo and fellow cooks to ensure accurate timing and hot-food quality. A strong knife skill, communication, and calm under pressure are essential. Nights, weekends, and holidays flexibility is required.

Qualifications

• 1+ year of professional kitchen experience in upscale casual, casual-fine, or fine dining.
• Solid knife skills: ability to read/convert recipes and follow prep lists efficiently.
• Knowledge of food safety, allergen, and sanitation standards; Food Handler certification (or ability to obtain).
• Strong communication and teamwork; calm and organized under pressure.
• Schedule flexibility (nights, weekends, holidays).

Responsibilities

• Set up and stock assigned station(s) to par before each service; maintain a clean, organized workspace.
• Cook menu items to recipe and plate presentation standards; maintain timing and ticket flow.
• Coordinate with expo, runners, and fellow cooks to ensure accurate coursing and hot-food integrity.
• Follow standardized recipes and portioning; calibrate seasoning, texture, and temperature.
• Participate in tastings and apply feedback, flag quality concerns immediately to leadership.

Skills

Knife skills

Communication

Teamwork

Education

Culinary degree

Food Handler certification

Job description

José Andrés Group in Miami Beach is seeking a Line Cook to execute prep and service at a high level, from mise en place to plating, while upholding food safety, cleanliness, and teamwork in a fast-paced kitchen.

You will follow standardized recipes, maintain station par levels, and coordinate with expo and fellow cooks to ensure accurate timing and hot-food quality. A strong knife skill, communication, and calm under pressure are essential. Nights, weekends, and holidays flexibility is required.