Line Cook

Job Description

Job Description

Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up Miami’s best tequila and cocktails in an environment that brings the fabric of the community together – artists and musicians, locals and travelers alike – for late night conversation, performances and fun.

Benefits:

FREE Parking

Health Insurance

Employee Discount

As a line cook you will prepare all aspects of the food production for the restaurant, including food preparation according to the description and standard recipient set forth by the company.  In addition you will adhere to all sanitation practices.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

• Set up station with predetermined required items to service the restaurant.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant:

• Consult with Chef on a daily basis as well as with other managers that are directly related to the restaurant operation.

• Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.   

• Requires good communication skills, both verbal and written. 

• Ability to read recipes and follow their instructions.

QUALIFICATION STANDARDS

Experience

2-3 years of previous cooking experience in a restaurant or hotel required.