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Line Cook
Swan
90 Northeast 39th Street, Miami, FL 33137
Swan hiring Line Cook in Miami, FL

Swan hiring Line Cook in Miami, FL

SwanMore Info

Full Time • Hourly (Based on Experience)
Expires: Aug 11, 2024

187 people viewed

Required Years of Experience

2 years


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 of 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 otherareas 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 deepunderstanding of professional cooking including basic techniques and working food knowledge.

·Understanding and knowledge of safety, sanitation and food handling procedures.

·Previous prep orline cookexperience.

·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


Required Skills

Advanced Knife Skills

Food Safety Knowledge

Cleaning / Sanitation

Basic Knife Skills

200 Covers Per Night

Prepping Ingredients

Grilling

Sauteing

Meat Cookery

Teamwork

Vegetable Cookery

Frying

Fish Butchery

Positive Attitude

Fish Cookery

Meat Butchery

Portioning

Communication

Food Handler Certification

Plating and Presentation

Can Lift Up to 50 Lbs

Knife Skills

Work In a Fast-Paced Environment

100 Covers Per Night

Attention to Detail

Pasta Cooking

Safety and Sanitation

Food Prep

300+ Covers Per Night

Sauce Making

Safety Procedures Knowledge

Following Recipes

Dressing Making

Taking Direction and Feedback

300 Covers Per Night

Family Meal Preparation

Efficiency

Kitchen Equipment Use

Standing for Long Periods of Time

Professionalism

Food Preparation

ServSafe Certified

Culinary Skills

Receiving

Vegan / Vegetarian Cooking

Organizational Skills

Woodfire Cooking

Time Management

Pasta Dough Making

Charcuterie and Cheese Board Arrangement

Kitchen Equipment Maintenance

Expediting

Inventory Management

Sous Vide

High Volume Cooking

Accuracy

Read more


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Part of Groot Hospitality

Located in the heart of Miami’s Design District, Swan is an indoor/outdoor dining destination from hospitality mavens David Grutman and Pharrell Williams. Swan’s completely new menu is centered around seasonal and market-driven ingredients, that bring bold flavors to the forefront of the guests’ dining experience. The menu features refined rustic cuisine and dynamic communal plates, offering something for everyone.

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