Graziano's Group
Prep/Line Cook - Graziano's Lifetime Coral Gables
Graziano's Group, Coral Gables, Florida, United States
Job Summary
The Prep & Line Cook is a full-time, dual-role position responsible for both kitchen preparation and line execution. This role supports the kitchen team by handling food prep duties during non-service hours and working the line during service to prepare and plate menu items according to established standards. The ideal candidate is organized, efficient, and thrives in a fast-paced kitchen environment while maintaining high standards of cleanliness, food safety, and teamwork. Key Duties & Responsibilities
Prep Cook Responsibilities (Approx. 20 hours/week)
Prepare ingredients for service, including washing, peeling, cutting, slicing, trimming, and grinding meats, poultry, seafood, fruits, and vegetables.
Prepare cold foods, salads, dressings, sauces, soups, desserts, and other prep items according to approved recipes and procedures.
Weigh and measure ingredients; stir, strain, and portion items as needed.
Butcher and clean fish, poultry, shellfish, and other proteins for cooking or service.
Take and record food and storage temperatures (refrigerators, freezers, prepared foods).
Properly label, date, cover, and store all prepared food items to prevent spoilage.
Receive, store, and rotate food supplies, equipment, and utensils.
Keep accurate records of food usage and notify supervisors of shortages.
Maintain clean and sanitized prep areas, equipment, utensils, and storage spaces.
Assist cooks and kitchen staff with prep needs as requested.
Remove trash, clean garbage containers, and assist with dishwashing as needed.
Line Cook Responsibilities (Approx. 20 hours/week)
Set up assigned station with all necessary supplies and ingredients before service.
Prepare and cook menu items including meats, seafood, poultry, vegetables, and cold food items according to established standards.
Plate and serve food in compliance with quality, timing, and presentation expectations.
Prepare and arrange sauces, garnishes, and accompaniments for assigned station.
Maintain a clean, organized, and sanitary workstation throughout service.
Constantly follow safe and hygienic food handling practices.
Notify the Chef or Kitchen Manager in advance of ingredient or supply shortages.
Properly close down kitchen stations following closing checklists.
Return dirty utensils and equipment to designated areas.
Assist with additional kitchen duties as assigned by management.
Required Skills & Abilities
Basic understanding of (or ability to learn) food safety, sanitation, and workplace safety regulations.
Basic understanding of (or ability to learn) food preparation and cooking techniques.
Ability to work efficiently in a fast-paced, high-pressure environment.
Strong teamwork and communication skills.
Ability to follow recipes, instructions, and kitchen procedures accurately.
High standards of personal hygiene and cleanliness.
Flexibility to work varied schedules, including nights and weekends.
Education & Experience
High school diploma or vocational coursework in food safety or kitchen operations preferred.
Prior prep cook, line cook, or related kitchen experience preferred.
Physical Requirements
Prolonged periods of standing and working in a kitchen environment.
Exposure to heat, steam, cold, and kitchen equipment.
Ability to lift up to 15 pounds.
Manual dexterity to cut, chop, and prepare food safely.
Ability to work late nights and unpredictable hours as required.
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The Prep & Line Cook is a full-time, dual-role position responsible for both kitchen preparation and line execution. This role supports the kitchen team by handling food prep duties during non-service hours and working the line during service to prepare and plate menu items according to established standards. The ideal candidate is organized, efficient, and thrives in a fast-paced kitchen environment while maintaining high standards of cleanliness, food safety, and teamwork. Key Duties & Responsibilities
Prep Cook Responsibilities (Approx. 20 hours/week)
Prepare ingredients for service, including washing, peeling, cutting, slicing, trimming, and grinding meats, poultry, seafood, fruits, and vegetables.
Prepare cold foods, salads, dressings, sauces, soups, desserts, and other prep items according to approved recipes and procedures.
Weigh and measure ingredients; stir, strain, and portion items as needed.
Butcher and clean fish, poultry, shellfish, and other proteins for cooking or service.
Take and record food and storage temperatures (refrigerators, freezers, prepared foods).
Properly label, date, cover, and store all prepared food items to prevent spoilage.
Receive, store, and rotate food supplies, equipment, and utensils.
Keep accurate records of food usage and notify supervisors of shortages.
Maintain clean and sanitized prep areas, equipment, utensils, and storage spaces.
Assist cooks and kitchen staff with prep needs as requested.
Remove trash, clean garbage containers, and assist with dishwashing as needed.
Line Cook Responsibilities (Approx. 20 hours/week)
Set up assigned station with all necessary supplies and ingredients before service.
Prepare and cook menu items including meats, seafood, poultry, vegetables, and cold food items according to established standards.
Plate and serve food in compliance with quality, timing, and presentation expectations.
Prepare and arrange sauces, garnishes, and accompaniments for assigned station.
Maintain a clean, organized, and sanitary workstation throughout service.
Constantly follow safe and hygienic food handling practices.
Notify the Chef or Kitchen Manager in advance of ingredient or supply shortages.
Properly close down kitchen stations following closing checklists.
Return dirty utensils and equipment to designated areas.
Assist with additional kitchen duties as assigned by management.
Required Skills & Abilities
Basic understanding of (or ability to learn) food safety, sanitation, and workplace safety regulations.
Basic understanding of (or ability to learn) food preparation and cooking techniques.
Ability to work efficiently in a fast-paced, high-pressure environment.
Strong teamwork and communication skills.
Ability to follow recipes, instructions, and kitchen procedures accurately.
High standards of personal hygiene and cleanliness.
Flexibility to work varied schedules, including nights and weekends.
Education & Experience
High school diploma or vocational coursework in food safety or kitchen operations preferred.
Prior prep cook, line cook, or related kitchen experience preferred.
Physical Requirements
Prolonged periods of standing and working in a kitchen environment.
Exposure to heat, steam, cold, and kitchen equipment.
Ability to lift up to 15 pounds.
Manual dexterity to cut, chop, and prepare food safely.
Ability to work late nights and unpredictable hours as required.
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