Description

Job Requirements:

Providing restaurant guest’s excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals.
Creates and maintains a sound working relationship with all preparation personnel.
Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.
Reports to the Executive Chef and Sous Chefs any maintenance or repairs needed, Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
Know and complies consistently with our standard portion size, 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.
Maintains 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.
Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures.
Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management.

What you will be responsible for:
Food preparation and presentation in one or more stations of a large commercial kitchen: pantry, saute, grill.
Follow standardized recipes and ensure consistent preparation
Participate in cleaning of kitchen areas and equipment
Assist with proper storage, preparation, cooking and presentation of all food items
Assist with food preparation in advance of food service hours
Follow all safety guidelines include safe handling of food items, knife safety, safe usage of kitchen equipment, etc.

Minimum 1 year experience cooking in a commercial kitchen, preferably in a full service high volume kitchen
Must be able to communicate professionally in English, both written and verbal. Conversational abilities in Spanish helpful.
Must be able to multi-task and display ability to recognize that the team members’ and guests’ needs are always primary. Must be able to lift up to 25 lbs. Must be able to work evenings, weekends and holidays as business dictates.
Principals only. Recruiters, please don’t contact this job poster.
do NOT contact us with unsolicited services or offers

3201 Rickenbacker Causeway Key Biscayne