Novecento Aventura- Line Cook

Novecento; Florida; On-site; USD 25,000 - 33,000; Full time

Job summary

SuViche seeks an experienced kitchen professional to prepare a variety of meats, seafood, and vegetables to specification. You will uphold sanitation, portion control, and timely service across dine-in, takeout, and delivery environments.

Ideal candidates have 2+ years in kitchen prep, familiarity with standard kitchen equipment, and the stamina to stand for long shifts while lifting up to 50 pounds.

Qualifications

• Minimum 2 years of kitchen preparation and cooking experience.
• At least 6 months experience in a similar capacity.
• Experience with knives, slicer, salamander, stove, oven, mixer, fryer, and woks.

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• 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.
• Follows proper plate presentation and garnish setup for all dishes.
• Executes every dish and recipe to the highest standards ensuring strict and exact recipe adherence.

Skills

Kitchen experience

Equipment knowledge

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).
• Pay rate based on experience, range from $18 to $24 per hour.

Qualifications

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.