Line Cook

Overview Company Background Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S. market. Job Summary The line cook's responsibilities include the preparation of dishes using recipes and menu items created by the Head Chef. You should have advanced culinary skills in most sections of a kitchen operation and be able to assist with keeping the kitchen running smoothly throughout the shift and placing orders for supplies as needed. An experienced line cook should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a line cook, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional line cook should work well under pressure and maintain restaurant standards during busy periods. Rate: Starting at $20, TBD by experience. Responsibilities Act as a resource to the entire culinary team. Continually execute line procedures to ensure quality, consistency, efficiency, productivity and professionalism at the highest level. Maintain sanitation practices and protocol. Scrape food from dirty dishes, wash dishes, and put them away. Assist with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment. Keep an accurate inventory of needed supplies on the line and report missing items to the Chef. Report maintenance deficiencies that require immediate attention. Report any loss or damage of furniture, fixtures or equipment. Ensure the proper use and care of equipment. Maintain the cleanliness of the service and surrounding areas. Meet weekly with the Chef de Cuisine, Executive Chef, Corporate Chef or as directed. Requirements At least 2+ years’ experience as a line cook in a fast-paced environment. Legally able to work in establishments which serve alcohol. Must be able to provide legal documentation to work in the US. Strong problem-solving and communication skills. Exceptional time management skills. Ability to stand or walk for 8-hour shifts and lift at least 25 pounds. Willingness to comply with all food safety procedures. Inspecting the quality of fruits, vegetables, and protein used to prepare dishes and informing the Chef de Cuisine when quality is sub-standard. Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment to prevent food contamination, applying proper hygiene principles in all cooking areas and cleaning your space at the end. Reporting any problems with kitchen equipment to the manager on duty. Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use. Communicating with wait staff to ensure that special requests and food allergy considerations are met. Controlling and recording food waste (spoilage) and over-preparation of food according to kitchen standards. Flexible schedule to include evenings, weekends, and holidays. Personal Appearance Must abide by the brand standards. Slip-resistant black shoes are a must. Must be clean-shaven at all times. All employees must maintain good personal hygiene. Fingernails must be cut and clean. Personal appearance must be suitable for work at all times. Maintain personal health and sanitation standards (wash hands when using restroom). Personal Attributes Be honest, trustworthy and respectful. Possess cultural awareness and sensitivity. Be flexible regarding schedule. Demonstrate sound work ethics. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. Environmental Conditions Use of chemicals and electrical equipment. Ability to tolerate varying conditions of noise level, temperature and air quality. The incumbent must also deal with a wide variety of people on various issues and with different cultural and belief systems. #J-18808-Ljbffr Mr. Hospitality Miami