Culinary Position - Line and Prep Cooks

Celebrity Chef Jeremy Ford's Restaurant in Miami Beach

Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes, and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

High school diploma or equivalent vocational training certificate

Culinary College Degree

0 to 2 years experience as a Line cook at a 4/5 star restaurant

Food handling certificate

Ability to communicate in English with guests, co-workers, and management to their understanding

Sanitation certificate. (Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.

pots and pans of food from storage/prep areas to the serving line.

Ability to work an 8-hour shift in hot, noisy, and sometimes close conditions.

Ability to use all senses to ensure quality standards are met.

Ability to operate, clean, and maintain all equipment required in job functions.

Ability to perform job functions with minimal supervision.

Maintain and strictly abide by state sanitation/health regulations and restaurant requirements.

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.

Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.

Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.

Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table, and unlock secured areas (i.e., reach-ins, walk-ins); Set up workstation with required mise en place, tools, equipment, and supplies according to standards.

Inspect the cleanliness and working condition of all tools, equipment, and supplies. Transport supplies from the storeroom and stock in designated areas.

Maintain throughout the shift.

Start prep work on items needed for the particular menu of the day.

Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

Continue prep work after the meal period for the next meal service.

ensure that it is in working order and that there is enough paper available for the shift.

Maintain proper storage procedures as specified by Health Department and restaurant requirements.

Minimize waste and maintain controls to attain forecasted food costs.

Disinfect and sanitize cutting boards and worktables.

Transport empty, dirty pots and pans to the pot wash station.

Successful completion of the Restaurant training/certification process.

all food items to the proper storage areas.

Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.

Return all unused and clean utensils/equipment to the specified locations.

Ice down hot items from the steam table, so they cool quickly.

Turn off all equipment not needed for the next shift.

Restock items that were depleted during the shift.

Assist with inventories as scheduled.

Perform duties in other areas of the kitchen as assigned.

Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.

External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. Compensation: $20.00 - $28.00 per hour

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support.

Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we're an active member of our community, then the performance and profits will take care of themselves.