Line Cook - Maxine's at Catalina

South Beach Group Hotels; Miami Beach (FL); On-site; USD 28,000 - 42,000; Full time

Job summary

South Beach Group Hotels is seeking a Line Cook to assist in preparing and presenting menu items in a fast-paced hotel kitchen. You will follow sanitation standards and maintain quality, ensuring proper use of equipment and supplies.

The role requires at least 2 years of culinary experience and familiarity with hotel operations; HS diploma or equivalent is required; culinary degree or related hotel experience preferred. Weekend and evening shifts may be required.

Qualifications

• Minimum of 2 years of relevant culinary experience.
• Minimum of 1 year of experience in a hotel environment.
• High school diploma or equivalent.
• Culinary degree and/or experience in a hotel or related field preferred.
• Must be able to work independently and exercise good judgment.
• Flexible schedule. Able to work weekends and holidays.

Responsibilities

• Assists in planning, preparing and/or decorating special pastry items as necessary.
• Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques.
• Stores food properly and safely, making the date and item.
• Reports necessary equipment repair and maintenance to a supervisor.
• Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Maintains daily production records.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler.
• Perform any other duties assign by his/her manager.

Education

Two years of relevant culinary experience

One year hotel environment experience

High school diploma or equivalent

Culinary degree or hotel/related field experience preferred

Tools

Chef's knife

Paring knife

Peeler

Job description

The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assists in planning, preparing and/or decorating special pastry items as necessary.
• Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques.
• Stores food properly and safely, making the date and item.
• Reports necessary equipment repair and maintenance to a supervisor.
• Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Maintains daily production records.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler.
• Perform any other duties assign by his/her manager.

Competencies

• Collaboration Skills.
• Customer/client Focus.
• Stress management/composure.

Supervisory Responsibility

This position has no supervisory responsibilities.

Work environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Position Type/Expected Hours of Work

This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts.

Required Education and Experience

• A minimum of (2) years of relevant culinary experience.
• A minimum of (1) year of experience in a hotel environment.
• High school diploma or equivalent.
• Culinary degree and/or experience in a hotel or related field preferred.

• Must be able to work independently and exercise good judgment to resolve issues.
• Flexible schedule. Able to work weekends and holidays.

AAP/EEO Statement

The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.