Line Cook - Full time

Hotel Greystone; Miami Beach (FL); On-site; USD 32,000 - 46,000; Full time

Job summary

Hotel Greystone is seeking a skilled line cook to prepare, cook, and plate items for restaurants, lounges, banquets, and events. You will maintain quality, portion control, and food safety while working in a fast-paced hotel kitchen.

Responsibilities include mise en place, inventory support, and collaboration with culinary leadership to ensure guest satisfaction. This role requires efficient multi-tasking and adherence to safety standards in a lively environment.

Qualifications

• Ability to read, write, and follow standardized recipes and production sheets.
• Knowledge of HACCP, sanitation, and food safety practices.
• Strong communication and teamwork skills.
• Ability to operate ovens, grills, fryers, slicers, mixers, and other kitchen equipment.
• Must maintain portion control, presentation, and time management.

Responsibilities

• Prepare, cook, and plate menu items according to recipes and timelines.
• Set up and maintain mise en place and workstations.
• Maintain sanitation and food safety standards in compliance with HACCP.
• Communicate production needs and priorities with culinary leadership.
• Assist with receiving, stocking, and inventory control as needed.
• Support other stations and departments for smooth operations.
• Perform additional duties as assigned.

Skills

Reading recipes

Food safety

Teamwork

Communication

Portion control

Kitchen equipment operation

Multi-tasking

Math for measuring

Attention to detail

Buffet setup

Job description

Prepare, cook, and plate food for restaurants, lounges, banquets, and special events while maintaining established quality, consistency, portion control, and food safety standards. .

ESSENTIAL FUNCTIONS

• Prepare, cook, and plate menu items according to standardized recipes, portion specifications, presentation standards, and production timelines.
• Set up and maintain assigned workstations with all required mise en place to support restaurant, banquet, catering, and special event service.
• Maintain the highest standards of food quality, consistency, sanitation, and food safety in compliance with HACCP principles and health department regulations.
• Communicate effectively with the Sous Chef and culinary leadership regarding production needs, inventory levels, equipment concerns, and operational priorities.
• Maintain a clean, organized, and safe work area throughout each shift, including proper storage, labeling, rotation (FIFO), and handling of food products.
• Operate kitchen equipment safely and efficiently while adhering to all company safety policies and procedures.
• Assist with receiving, stocking, and inventory control as assigned.
• Support team members and other hotel departments to ensure efficient operations and exceptional guest satisfaction.
• Perform additional duties as assigned.

SUPPORTIVE FUNCTIONS

Participate in hotel and departmental initiatives that support continuous improvement, operational efficiency, and exceptional guest service.

Assist with cross-training and support other culinary stations or outlets as business demands require.

Contribute ideas for improving food quality, production methods, workflow, and kitchen organization.

Attend required departmental meetings, training sessions, and food safety programs.

Support inventory, receiving, stocking, and kitchen organization as assigned.

Perform additional duties as assigned to support the successful operation of the Culinary Department.

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills, and abilities and demonstrate the ability to perform the essential functions of the position, with or without reasonable accommodation:

• Ability to read, write, speak, and understand English to effectively communicate with managers and team members.
• Strong verbal communication and teamwork skills.
• Ability to read, understand, and accurately follow standardized recipes, production sheets, and written instructions.
• Knowledge of basic culinary techniques, food preparation methods, knife skills, and cooking procedures.
• Understanding of food safety, sanitation, HACCP principles, and proper food handling practices.
• Knowledge of portion control, food presentation, quality standards, and consistency.
• Ability to safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, mixers, and other food preparation equipment.
• Ability to prioritize multiple tasks and work efficiently in a fast-paced, high-volume kitchen environment.
• Basic math skills for measuring ingredients, following recipes, and portioning food.
• Ability to maintain organization, cleanliness, and attention to detail while meeting production timelines.
• Ability to set up, maintain, and break down buffet displays and banquet stations, as assigned.

Physical Demands

• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.

The employee must be able to:

• Work primarily indoors in a commercial kitchen environment, including exposure to refrigerated areas (approximately -10°F) and high-temperature cooking environments (up to 110°F).
• Stand and walk for extended periods throughout the workday.
• Frequently bend, reach, kneel, squat, climb, twist, and perform repetitive motions.
• Lift and carry up to 50 pounds on a regular basis and push or pull carts and equipment weighing up to 250 pounds using appropriate equipment or assistance.
• Safely operate commercial kitchen equipment, including ovens, grills, fryers, slicers, mixers, grinders, choppers, and other food preparation equipment.
• Demonstrate proper culinary techniques, including knife skills, food preparation, cooking methods, plating, and sanitation practices.
• Work efficiently in confined spaces and under the demands of a fast-paced, high-volume kitchen environment.
• Maintain manual dexterity, hand-eye coordination, and fine motor skills necessary to safely operate kitchen equipment.
• Communicate effectively with managers, team members, and guests through continuous speaking, listening, and hearing.
• Maintain visual acuity sufficient for food preparation, reading recipes and production documents, quality control, color recognition, and depth perception.

WORK ENVIRONMENT

Work is performed in a commercial kitchen with regular exposure to:

• Heat, steam, open flames, and commercial cooking equipment.
• Refrigerated and freezer environments.
• Wet or slippery floors.
• Cleaning chemicals and sanitizing agents.
• Moderate to high noise levels.
• Fast-paced, high-volume food production and service operations.