Line Cook II - Surfcomber

Kimpton Hotels & Restaurants; Miami Beach (FL); On-site; USD 30,000 - 50,000; Full time

Job summary

Kimpton Hotels & Restaurants in Miami Beach is looking for an experienced kitchen staff member committed to providing excellent food quality and maintaining a clean working environment. Candidates should have 2-4 years of experience in a related role and be proficient in various cooking stations. This role requires flexibility to work evenings, weekends, and holidays. Join us to create deep, personal connections with our guests through exceptional dining experiences.

Qualifications

• Minimum of two (2) to four (4) years of experience in a related position.
• Food Handler Certification as applicable.
• Ability to work flexible hours, including evenings and weekends.

Responsibilities

• Provide excellent food quality and presentation.
• Comply with department policies and health regulations.
• Maintain cleanliness of the work area and kitchen tools.

Skills

Cooking proficiency

Time management

Multi-tasking under pressure

Knife skills

Organizational ability

Job description

What You’ll Do

You will provide guests with excellent food quality and consistency in an attractive environment and with professional service. You are hardworking, with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You will act as an ambassador for the restaurant, be a creator of deeply personal experiences, and develop relationships with guests that will compel them to return.

Essential Duties and Responsibilities

• Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
• Report any maintenance or repairs needed to the Executive Chef.
• Prevent spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Know and consistently comply with standard portion size, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Provide excellent quality and presentation of all food to the guests.
• Demonstrate, prepare, and execute each menu item and its specifications and presentation as agreed upon.
• Ensure food is produced in a timely manner and that employees are well educated regarding the menu.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk‑in and prep area.

Specific Experience We're Seeking

• Must have a minimum of two (2) to four (4) years of experience in a related or supportive position.
• Time management and organizational ability required for high quality food production with minimal supervision.
• Must have experience and proficiency with cooking, including garde manger, sauté station, fry station, and grill station.
• Must be comfortable working at a high level of performance during all meal periods including breakfast, lunch, dinner, and brunch.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (if applicable).
• Trained in knife skills and basic kitchen equipment.
• Ability to multi‑task under pressure.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our hotels and restaurants operate 365 days a year, and scheduling requirements may be based on business needs.

Education and/or Experience

2 years of previous experience in a related or supportive role is required.

Language Skills

Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands

While performing the duties of this job, the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with hand or hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, and speak. The employee is frequently required to bend and crouch. The employee is occasionally required to climb stairs, collate/file, and write. The employee is minimally required to kneel, crawl, squat, climb ladders, use a keyboard, dial, and sit. The employee is constantly required to lift and/or move 10‑25 lbs, frequently required to lift and/or move up to 50 lbs, and minimally required to lift and/or move 75‑100+ lbs.

Mental Demands

While performing the duties of this job, the employee is constantly required to produce detailed work, verbally communicate, handle multiple concurrent tasks, and deal with frequent interruptions. The employee is occasionally required to use math and reasoning skills. The employee is minimally required to use written communication, have contact with customers, and give presentations.

Work Environment

While performing the duties of this job, the employee may be continuously exposed to heat, odor, fumes, dampness, oil, grease, noise, vibrations, and will continuously use tools and equipment including knives and cutting instruments, heating and chilling equipment such as stoves, ovens, torches, fryers, grills, refrigerators, freezers, and scales. The employee may be moderately exposed to dirt.

Note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.