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

Bazaar Miami Beach; Miami Beach (FL); On-site; USD 22,000 - 39,000; Full time

Benefits offered by this job

Health & wellness benefits

Employee dining

Partner discounts

Growth opportunities

Job summary

José Andrés Group in Miami Beach is seeking a Line Cook to execute mise en place and service with precision, reflecting JAG quality and speed. You will own your station from prep to plating, while upholding food safety and teamwork during busy services.

Responsibilities include line setup, timing, and collaboration with expo and kitchen staff. The role emphasizes sanitation, temperature control, and learning new stations as needed.

Qualifications

• 1+ year of professional kitchen experience in upscale casual, casual-fine, or fine dining.
• Solid knife skills: read/convert recipes and follow prep lists.
• 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.
• Adhere to DOH and JAG sanitation standards; maintain temperature logs and allergen protocols.
• Assist with receiving, inspecting, and storing deliveries; minimize waste.

Skills

Knife skills

Teamwork

Communication

Calm under pressure

Schedule flexibility

Education

Culinary degree

Job description

José Andrés Group in Miami Beach is seeking a Line Cook to execute mise en place and service with precision, reflecting JAG quality and speed. You will own your station from prep to plating, while upholding food safety and teamwork during busy services.

Responsibilities include line setup, timing, and collaboration with expo and kitchen staff. The role emphasizes sanitation, temperature control, and learning new stations as needed.