Line Cook
Mina Group
- Miami, FL
- Permanent
- Full-time
- Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
- Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
- Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
- Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
- Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
- Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
- Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.
- Ability to communicate effectively with management, guests, and hourly staff.
- Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
- Be able to reach, bend and frequently lift up to 30 pounds.
- Must have the stamina to work a minimum of 40 hours per week.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and owner.
- Work as a member of the team to ensure success in all areas of the restaurant.
- Collaborate with all staff to ensure efficient and accurate service in compliance with restaurant standards for food preparation, temperatures, ticket times, flavor profiles.
- Maintain station and prepare all menu items in accordance directives given by the Executive Chef. Maintain a hygienic and safe work environment at all times.
- Fill in where needed to ensure that service standards and efficient operations are met.
- Report to work punctually
- Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
- Ensure that all products are received in correct unit, count and condition and that deliveries are performed in accordance to restaurant receiving policies and procedures.
- Maintain a high level of focus, professionalism and cleanliness throughout the entire day.
- Ensure that all necessary items are in the restaurant or ordered for that day’s delivery before starting work.
- Consolidate items that are needed on more than one station.
- Prioritize work schedule with Production Cooks and Externs.
- Produce station mis-en-place according to specific recipe and prep list guidelines.
- Motivate and help Production Cooks and Externs to finish jobs ahead of schedule.
- Produce and regularly check quality of powders, herb oils and vegetable stocks.
- Provide all stations with the required herbs and oils for service.
- Document any variations on recipes or techniques.
- Document the precise preparation of any new items.
- Ensure that all food is consistently prepared according to restaurant’s standards.
- Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
- Assist in other stations when necessary.
- Discern quality of produce and ingredients used.
- Document any new items as well as variations on recipes and techniques.
- Document the precise preparation of any new items.
- Ensure that all food is consistently prepared according to restaurant’s standards.
- Ensure that all necessary items are in the restaurant or ordered for that day’s delivery.
- Motivate and help production Cooks finish jobs ahead of schedule.
- Produce mis-en-place according to specific recipe and prep list guidelines.
- Regularly check quality of powders, herb oils and vegetable stocks.
- Provide all stations with the required herbs and oils for service.
- Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
- Assist in other stations when necessary.
- Have necessary China online before service.
- Butcher and process meat according to Executive Chef’s specific guidelines.
- Ensure that all meat is consistently processed according to restaurant’s standards.
- Assist in other stations when necessary.
- Change and label all meat containers.
- Inventory all fish and seafood items.
- Ice all fish and seafood
- Cryovac all necessary items.
- Consolidate all mis-en-place.
- Clean entire work area thoroughly every day.
- Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day.
- Return all China to the proper place.
- Accurately and precisely request mis-en-place from the production Chefs for the following day.
- The exact method, precise amount needed, specific variety of what is needed as well as required method of storage should be communicated. The mis-en-place must be requested a day before. Same day requests for mis-en-place should be avoided.
- Communicate with other Chef de Parties to avoid repetition of work.
- Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.
- Check menu for any conflicts in ingredients, garnish and preparation.