SuViche Doral- Line Cook

Overview HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettable perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, 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. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment. Set up, maintain, restock, clean, and organize work area. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence. Practice proper and safe food handling, storage, receiving, and rotating stock. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Restaurant Manager. Qualifications A minimum of 2 years of experience in kitchen preparation and cooking. At least 6 months experience in a similar capacity. Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Pay rate based on experience, range from $16 to $22 per hour. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr SuViche