Line Cook - High-Volume Kitchen, Culinary Craft

The h.wood Group; Miami Beach (FL); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Medical, Dental, Vision, and Life保险

Company contribution after 60 days

Job summary

The h.wood Group is seeking a Line Cook to support the prep and execution of dishes in a fast-paced, hospitality-forward environment. You will follow standard recipes, maintain strong kitchen hygiene, and collaborate with a tight-knit team to deliver consistent quality.

The ideal candidate brings 2–3 years of culinary experience, at least 1 year in a high-volume kitchen, and a solid understanding of health and safety regulations. Eligibility to work in the United States is required.

Qualifications

• Must have 2-3 years of culinary experience.
• Must have at least 1 year experience in a high-volume kitchen.
• Must be 18+ years of age and authorized to work in the United States.
• Able to work in hot/cold, and/or wet areas; stand for up to 8 hours.
• Strong understanding of restaurant health and safety regulations and cooking methods.

Responsibilities

• Prepare all menu items according to recipe requirements and plate presentation guidelines.
• Work with speed and efficiency to ensure proper output of menu items.
• Ensure compliance with nutrition, sanitation, and safety standards.
• Maintain a clean, organized workstation throughout the shift.
• Accommodate special requests and dietary restrictions; check ingredient freshness.
• Set up workstation with required ingredients/equipment and operate kitchen tools safely.
• Assist Head Chef with other duties as assigned.

Skills

Culinary experience

High-volume kitchen

Health and safety knowledge

Food safety awareness

Attention to detail

Job description

The h.wood Group is seeking a Line Cook to support the prep and execution of dishes in a fast-paced, hospitality-forward environment. You will follow standard recipes, maintain strong kitchen hygiene, and collaborate with a tight-knit team to deliver consistent quality.

The ideal candidate brings 2–3 years of culinary experience, at least 1 year in a high-volume kitchen, and a solid understanding of health and safety regulations. Eligibility to work in the United States is required.