SOUTH BEACH GROUP
Job Details
Job Location Catalina Hotel - Miami Beach, FL
Description
A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.
Pay: starting at $18hr
location: Maxines Bistro and Bar- The Catalina Hotel
Key Responsibilities: Food Safety:
Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:
Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:
Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:
Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:
Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:
Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:
Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place. Qualifications
A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.
Key Responsibilities:
Food Safety:
Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:
Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:
Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:
Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:
Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:
Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:
Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place.
Job Location Catalina Hotel - Miami Beach, FL
Description
A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.
Pay: starting at $18hr
location: Maxines Bistro and Bar- The Catalina Hotel
Key Responsibilities: Food Safety:
Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:
Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:
Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:
Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:
Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:
Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:
Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place. Qualifications
A Line Cook is responsible for preparing and cooking food items at a specific station in a restaurant kitchen, ensuring they are prepared to the correct standards and served efficiently.They work in a fast-paced environment, often under pressure, and are responsible for their station's cleanliness and organization.
Key Responsibilities:
Food Safety:
Understanding and adhering to food safety and sanitation regulations, ensuring proper storage and handling of food. Teamwork:
Working collaboratively with other kitchen staff to ensure efficient service and high-quality food preparation. Quality Control:
Ensuring that dishes are prepared to the restaurant's standards for taste, quality, and presentation. Inventory:
Assisting with inventory counts and ensuring that necessary supplies are stocked. Cleaning:
Cleaning and maintaining the work station and equipment after servi Preparing and Cooking:
Following recipes and standards to prepare and cook a variety of dishes, including grilling, frying, sauting, and other cooking methods. Station Management:
Setting up and stocking their station with necessary ingredients and equipment, maintaining cleanliness and hygiene, and managing mise en place.