Line Cook - Sushi- SuViche Brickell

SuViche; Miami (FL); On-site; USD 21,000 - 30,000; Full time

Job summary

SuViche in Miami is seeking a Kitchen HOH to prepare a variety of meats, seafood, vegetables and other items to our recipes. You will ensure quality, portion sizes, sanitation, and safety standards, and work closely with Front of House to deliver a wow experience.

You will set up and maintain clean work stations, stock line stations, and follow closing and kitchen procedures to keep operations running smoothly during peak hours.

Qualifications

• Minimum 2 years of kitchen preparation and cooking experience.
• At least 6 months experience in a similar capacity.
• Experience with restaurant equipment including knives, slicer, salamander, stove, oven, mixer, fryer, woks.
• Able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other equipment.
• Assumes 100% responsibility for quality of products served.
• Maintains standard portion sizes, cooking methods, quality standards and kitchen rules.
• Stocks and maintains sufficient levels of food products at line stations for smooth service.
• Portions food products prior to cooking according to standard sizes and recipe specs.
• Maintains a clean and sanitary workstation area and equipment.
• Sets up, maintains, restocks, cleans, and organizes work area.
• Follows proper plate presentation and garnish setup.
• Handles, stores and rotates all products properly.
• Assists in food prep during off-peak periods and closing procedures.

Skills

Kitchen experience

Food safety knowledge

Clear communication

Physical stamina

Tools

Knives

Slicer

Salamander

Stove

Oven

Mixer

Fryer

Woks

Job description

Description

Summary of Position:

HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment.
• Set up, maintain, restock, clean, and organize work area.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence.
• Practice proper and safe food handling, storage, receiving, and rotating stock
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Restaurant Manager.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Behaviors

Required

Detail Oriented

Capable of carrying out a given task with all details necessary to get the task done well

Innovative

Consistently introduces new ideas and demonstrates original thinking

Team Player

Works well as a member of a group

Motivations

Required

Growth Opportunities

Inspired to perform well by the chance to take on more responsibility

Job Security

Inspired to perform well by the knowledge that your job is safe

Preferred

Work-Life Balance

Inspired to perform well by having ample time to pursue work and interests outside of work

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.