Grove Bay Hospitality Group
Benefits
Company parties
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Training & development
Tuition assistance
Vision insurance
Job Overview Glass & Vine is seeking winning personalities to work at our beautiful venue in Coconut Grove!
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.
Qualifications
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
Ability to compute basic mathematical calculations
Ability to provide legible communication
Sanitation certificate (Preferred)
Previous Supervisory experience is a plus
Skills
Attention to detail, speed, and accuracy
Ability to prioritize, organize, and follow through
Clear thinker, calm, and resolve problems using good judgment
Work well under pressure of meeting production schedules and timelines for guests' food orders
Maintain good coordination
Transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
Work an 8-hour shift in hot, noisy, and sometimes close conditions
Work with all products and ingredients involved
Use all senses to ensure quality standards are met
Operate, clean, and maintain all equipment required in job functions
Comprehend and follow recipes
Expand and condense recipes
Perform job functions with minimal supervision
Work cohesively with co-workers as part of a team
Essential Job Functions
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 the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
Opening Shift – Turn on specified equipment, fill steam table, and unlock secured areas; secure keys according to procedures
Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies according to standards
Inspect cleanliness and working condition of all tools, equipment, and supplies; ensure everything complies with standards
Check production schedule and pars
Establish priority items for the day
Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks
Transport supplies from the storeroom and stock in designated areas
Inspect cleanliness and organization of the line and workstations; rectify deficiencies and 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
Check the printer at the workstation; ensure it works and enough paper is available
Prepare all menu items following recipes and yield guides, according to department standards
Inform the Sous Chef of any shortages before the item runs out
Inform F&B service staff of 86'd items and the amount of available menu specials during the meal period
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
Inform the Head Cook of any excess items that can be used in daily specials or elsewhere
Maintain proper storage procedures as specified by the 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
Direct and assist Stewards to make clean-up a more efficient process
Review status of work and follow up actions required with the Head Cook before leaving
Successful completion of Restaurant training/certification process
Breakdown workstation and complete closing duties according to department standards: all food items to proper storage areas; rotate all returned products; wrap, cover, label, and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves; return all unused and clean utensils/equipment to specified locations; ice down hot items from steam table, so they cool quickly; turn off all equipment not needed for the next shift; restock items depleted during the shift
Secondary Functions
Assist with inventories as scheduled
Assist in plating up Banquet hot meals as assigned
Follow maintenance program and cleaning schedule
Perform duties in other areas of the kitchen as assigned
Work at off-premise functions
Research new menu items
Attend designated meetings (Line-up, monthly meeting, general session, etc.)
Provide Lateral Service when possible
Key Relationship
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
Notes Note: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
#J-18808-Ljbffr
Company parties
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Training & development
Tuition assistance
Vision insurance
Job Overview Glass & Vine is seeking winning personalities to work at our beautiful venue in Coconut Grove!
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.
Qualifications
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
Ability to compute basic mathematical calculations
Ability to provide legible communication
Sanitation certificate (Preferred)
Previous Supervisory experience is a plus
Skills
Attention to detail, speed, and accuracy
Ability to prioritize, organize, and follow through
Clear thinker, calm, and resolve problems using good judgment
Work well under pressure of meeting production schedules and timelines for guests' food orders
Maintain good coordination
Transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line
Work an 8-hour shift in hot, noisy, and sometimes close conditions
Work with all products and ingredients involved
Use all senses to ensure quality standards are met
Operate, clean, and maintain all equipment required in job functions
Comprehend and follow recipes
Expand and condense recipes
Perform job functions with minimal supervision
Work cohesively with co-workers as part of a team
Essential Job Functions
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 the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
Opening Shift – Turn on specified equipment, fill steam table, and unlock secured areas; secure keys according to procedures
Complete opening duties: set up workstation with required mise en place, tools, equipment, and supplies according to standards
Inspect cleanliness and working condition of all tools, equipment, and supplies; ensure everything complies with standards
Check production schedule and pars
Establish priority items for the day
Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks
Transport supplies from the storeroom and stock in designated areas
Inspect cleanliness and organization of the line and workstations; rectify deficiencies and 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
Check the printer at the workstation; ensure it works and enough paper is available
Prepare all menu items following recipes and yield guides, according to department standards
Inform the Sous Chef of any shortages before the item runs out
Inform F&B service staff of 86'd items and the amount of available menu specials during the meal period
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
Inform the Head Cook of any excess items that can be used in daily specials or elsewhere
Maintain proper storage procedures as specified by the 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
Direct and assist Stewards to make clean-up a more efficient process
Review status of work and follow up actions required with the Head Cook before leaving
Successful completion of Restaurant training/certification process
Breakdown workstation and complete closing duties according to department standards: all food items to proper storage areas; rotate all returned products; wrap, cover, label, and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves; return all unused and clean utensils/equipment to specified locations; ice down hot items from steam table, so they cool quickly; turn off all equipment not needed for the next shift; restock items depleted during the shift
Secondary Functions
Assist with inventories as scheduled
Assist in plating up Banquet hot meals as assigned
Follow maintenance program and cleaning schedule
Perform duties in other areas of the kitchen as assigned
Work at off-premise functions
Research new menu items
Attend designated meetings (Line-up, monthly meeting, general session, etc.)
Provide Lateral Service when possible
Key Relationship
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
Notes Note: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.
#J-18808-Ljbffr