Line Cook

Pauline, at 1801 Collins Avenue, is Miami’s newest coastal dining destination. Led by Culinary Director Abram Bissell—a Florida Keys native with Michelin-starred experience—the restaurant is a love letter to South Florida’s seafood and the vibrant flavors of the Caribbean and Latin America.

The menu highlights the ocean’s best: Jonah Crab Claws, Conch Ceviche, and Key West Pink Shrimp at the raw bar; Rock Shrimp Fideos and a Caviar Tostada among small plates; and entrées like Lobster & Mussel Sancocho and Turbot Encendido. Everything is prepared without seed oils for a cleaner, more balanced experience.

Named for Pauline Baker, wife and muse of writer Charles H. Baker Jr., the restaurant reflects the couple’s spirit of travel, discovery, and Deco-era Miami.

Job Overview:
Pauline Line Cook

is responsible for prepping, setting up, and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment.

Key Responsibilities:
Prep and set up food stations in accordance with menu requirements and anticipated business levels.
Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
Monitor and uphold cleanliness, sanitation, and organization standards in all hotel kitchen areas.
Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
Adhere strictly to State sanitation/Health regulations and Hotel requirements.
Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
Organize prep items from different areas to ensure readiness for service.
Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.
Additional Functions:
Collaborate with the management team to develop new menu items and specials.
Train and mentor junior kitchen staff members.
Assist in inventory management and ordering of kitchen supplies.
Develop and implement strategies to minimize food waste and maximize efficiency.
Actively participate in kitchen safety training sessions and ensure adherence to safety protocols.
Support catering and banquet operations as needed.
Provide input for kitchen layout and equipment upgrades.
Stay updated on culinary trends and incorporate innovative techniques into menu offerings.
Assist with food cost control measures, including portion control and inventory management.
Participate in menu tastings and provide feedback for menu improvement.

Requirements:
Minimum 3 years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
Ability to expand and condense recipes to meet production needs.
Previous training in guest relations.
Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.

Preferred Qualifications:
Experience working in a hotel or resort setting.
Familiarity with local and international cuisines.
Strong communication and teamwork skills.
Ability to work flexible hours, including evenings, weekends, and holidays.
Creative culinary flair and a passion for food innovation.

Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isnt proper. We are seeking out the best of the best from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced but rewarding above all.

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.