Line Cook II: Flexible Schedule & Culinary Craft

Kimpton Hotels & Restaurants; Miami (FL); On-site; USD 17,000 - 28,000; Full time

Job summary

Kimpton Hotels & Restaurants in Miami seeks a kitchen professional with 2–4 years of related experience. You will contribute to food production, maintain quality, and build strong team relationships, delivering consistent dishes with attention to sanitation and timing.

You will work across garde manger, saute, fry, and grill stations, ensuring menu items are prepared to specification and served hot. Flexibility for evenings, weekends, and holidays is required.

Qualifications

• Minimum of 2–4 years of experience in a related or supportive position.
• Time management and organizational ability for high quality food production.
• Experience with garde manger, saute, fry, and grill stations.

Responsibilities

• Follow departmental policies and restaurant rules.
• Report maintenance or repairs needed to the Executive Chef.
• Ensure sanitation practices comply with policy and health regulations.
• Maintain standard portion sizes, cooking methods, and quality standards.
• Stock and maintain food levels at line stations for smooth service.
• Keep a clean, sanitary work station and equipment.
• Maintain quality and presentation of all food for guests.
• Prepare and execute each menu item and presentation as specified.
• Ensure timely production and staff training on menu items.
• Assist in daily cleaning of pantry, line, prep areas, and dish areas.

Skills

Time management

Organizational skills

Knife skills

Multi-tasking

Flexible schedule

Food Handler Certification

Culinary knowledge

Job description

Kimpton Hotels & Restaurants in Miami seeks a kitchen professional with 2–4 years of related experience. You will contribute to food production, maintain quality, and build strong team relationships, delivering consistent dishes with attention to sanitation and timing.

You will work across garde manger, saute, fry, and grill stations, ensuring menu items are prepared to specification and served hot. Flexibility for evenings, weekends, and holidays is required.