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Line Cook
Groot Hospitality - Miami
1680 Meridian Ave #303, Miami Beach, FL 33139, USA
Groot Hospitality - Miami hiring Line Cook in Miami Beach, FL

Groot Hospitality - Miami hiring Line Cook in Miami Beach, FL

Groot Hospitality - MiamiMore Info

Full Time • Hourly (Based on Experience)
Expires: Aug 6, 2024

254 people viewed

Required Years of Experience

1 year


Job Details

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

A Line Cook is responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the executive chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork-oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

  • Sets up station in time for service according to restaurant guidelines.
  • Prepares all food items as directed in a sanitary and timely manner.
  • Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
  • Restocks all items as needed throughout shift and is responsible in taking inventory after service.
  • Cleans and maintains station in practicing good safety, sanitation, organizational skills.
  • Has understanding and knowledge to properly use and maintain all equipment in station.
  • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
  • Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or chef de partie at any time.
  • A thorough and deep understanding of professional cooking including basic techniques and working food knowledge.
  • Understanding and knowledge of safety, sanitation and food handling procedures.
  • Previous prep or line cook experience.
  • Professional communications skills are required.
  • Ability to take direction.
  • Ability to work in a team environment.
  • Ability to work calmly and effectively under pressure.
  • Must have problem solving abilities, be self-motivated, and organized.
  • Commitment to quality of service and in food and beverage knowledge.
  • Must be aware of company policies regarding benefits, call outs, vacation hours etc.
  • Must be open-minded and show the eagerness to learn and move forward.

Required Knowledge, Skills and Abilities

  • High school diploma or GED
  • Proven cooking experience
  • A food handler’s license
  • Sound knowledge of food health and safety regulations
  • The ability to stand for extended periods
  • The ability to work a fast-paced environment
  • Excellent communication and leadership skills
  • Exceptional organizational, time management, and problem-solving skills

Working Conditions

  • This position will spend 100% of the time standing.
  • Occasional environmental exposures to cold, heat and moisture.
  • The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
  • Must be able speak, read and understand basic cooking directions.
  • The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.


Compensation Details

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off


Required Skills

Advanced Knife Skills

Food Safety Knowledge

Basic Knife Skills

Cleaning / Sanitation

200 Covers Per Night

Prepping Ingredients

Sauteing

Grilling

Meat Cookery

Teamwork

Vegetable Cookery

Frying

Fish Butchery

Positive Attitude

Meat Butchery

Fish Cookery

Portioning

Communication

Food Handler Certification

Plating and Presentation

Can Lift Up to 50 Lbs

Knife Skills

100 Covers Per Night

Work In a Fast-Paced Environment

Attention to Detail

Pasta Cooking

Safety and Sanitation

Food Prep

300+ Covers Per Night

Safety Procedures Knowledge

Sauce Making

Following Recipes

Taking Direction and Feedback

300 Covers Per Night

Dressing Making

Family Meal Preparation

Efficiency

Kitchen Equipment Use

Professionalism

Standing for Long Periods of Time

Food Preparation

ServSafe Certified

Culinary Skills

Receiving

Vegan / Vegetarian Cooking

Woodfire Cooking

Organizational Skills

Time Management

Expediting

Pasta Dough Making

Charcuterie and Cheese Board Arrangement

Kitchen Equipment Maintenance

Inventory Management

Sous Vide

High Volume Cooking

Accuracy

Read more



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Restaurant Group

Part of Groot Hospitality

Groot Hospitality is a Miami Beach, Florida-based collective of top restaurants, bars, cafés, nightlife ventures and hotels. Officially formed in 2018 by the entrepreneur David Grutman, the company is renowned for creating entirely unique atmospheres of upscale dining, luxe decor, marquee entertainment and highly shareable, unforgettable moments.

Current Groot Hospitality properties include: The Goodtime Hotel, the nightclub LIV, the restaurants Gekkō, Komodo, Komodo Dallas, The Key Club, Papi Steak, Strawberry Moon and Swan. At both the Goodtime Hotel and Swan, Grutman is partners with the multi-hyphenate musician and producer Pharrell Williams – the pair will also open their first resort, Somewhere Else on Atlantis Paradise Island, in 2025. Grutman is also partners with the recording artist and actor Bad Bunny on Gekkō.

Multiple other projects are in the pipeline, including an expansion plan bringing Groot Hospitality worldwide. As of 2023, Groot Hospitality broadened its reach beyond South Florida with the opening of Komodo Dallas, located in the Texan city’s Deep Ellum neighborhood. Additional ventures include Las Vegas-based outposts of LIV, Komodo and Papi Steak, which will open in late 2023. At home in Miami, the restaurant Casadonna–created in collaboration with Tao Group Hospitality–will open in Fall 2023, as well.

Ultimately, Groot Hospitality delivers one-of-a-kind outings across its locations and activations. By further programming the company’s physical spaces with an immersive,360-degree approach — including a focus on headline performances and social media vignettes — we consistently provide our patrons with an experience that is high-energy,high-impact, and highly memorable.

Sous ChefGraphic Designer