Job Details

Job Location Catalina Hotel - Miami Beach, FL

Description

A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.

Pay: starting at $18hr

location: Maxines Bistro and Bar- The Catalina Hotel

Key Responsibilities: Food Safety:

Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:

Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:

Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:

Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:

Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:

Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:

Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place. Qualifications

A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.

Key Responsibilities: Food Safety:

Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:

Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:

Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:

Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:

Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:

Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:

Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place.