Line Cook

Are you outgoing, energetic, passionate and authentic? Mii amo may be the perfect place for you.

At Mii amo, we work together to create personalized, extraordinary experiences for every guest and team member. Our culture is fast-paced, collaborative, inclusive and engaging—and it comes with one of the most inspiring views you will ever find.

The Line Cook is responsible for the preparation, cooking and presentation of menu items at an assigned station. This position plays an important role in maintaining Mii amo’s standards for food quality, consistency, sanitation and timely service. The ideal candidate is organized, self-motivated, disciplined and able to work effectively as part of a team.

You will take ownership of your assigned station, from daily preparation and mise en place through service and closing. You will work closely with culinary leadership and fellow cooks to prepare high-quality food efficiently while maintaining a clean, safe and organized kitchen.

• Prepare and cook menu items according to approved recipes, techniques, portion sizes and presentation standards.

• Organize and complete all station preparation and mise en place so the kitchen is ready to open on time.

• Maintain responsibility for the complete setup, operation and breakdown of the assigned station.

• Ensure the freshness, quality and proper rotation of all ingredients and prepared food products.

• Cook menu items with speed, accuracy and efficiency while maintaining quality.

• Become proficient at the assigned workstation and remain prepared to assist at other stations as business levels require.

• Demonstrate knowledge of proper cooking temperatures and degrees of doneness for meats, seafood and other proteins.

• Support the expediting of service when needed to ensure smooth kitchen operations and meet management’s ticket-time expectations.

• Inspect each finished dish before it leaves the station to confirm proper preparation, plating, temperature and presentation.

• Maintain a station that is neat, clean and safe by following proper food-handling, storage and sanitation procedures.

• Assist with banquet preparation, production and pickups when requested by a supervisor or manager.

• Consistently produce food of the highest possible quality.

• Maintain complete knowledge of the restaurant’s menu items, ingredients, preparation methods and common allergens.

• Follow all sanitation, food-safety and workplace-safety standards.

• Report unsafe working conditions or food-safety concerns immediately to Culinary Management and, when appropriate, the Engineering team.

• Inspect assigned refrigerators and freezers daily to ensure compliance with food-safety and health department requirements.

• Identify and correct concerns involving expired products, improper temperatures, time-temperature abuse, inadequate wrapping, incorrect labeling or missing dates.

• Clean and sanitize work areas, equipment and utensils throughout the shift and during closing procedures.

• Use knives, cooking equipment and kitchen machinery safely and correctly.

• Attend mandatory culinary meetings and training sessions.

• Communicate potential problems, product shortages or operational concerns to the Lead Cook, Supervisor or Manager promptly.

• Provide clear shift-to-shift communication to fellow cooks and culinary leaders.

• Follow all resort policies, kitchen procedures and management instructions.

• Use resort-approved communication devices appropriately when required.