Line Cook

The Joyce is a sophisticated American restaurant and steakhouse located on historic Española Way in Miami Beach. Our menu highlights refined technique and quality ingredients, offering an elevated dining experience with steak and seafood, contemporary American dishes, and a curated wine and cocktail program. With a sleek, intimate dining room and a focus on craft and creativity, The Joyce blends culinary excellence with a captivating ambiance.Greater Miami & Miami Beach

Employment Type: Full-time / Part-time
Location: 448 Española Way, Miami Beach, FL 33139
Reports To: Sous Chef / Executive Chef
Compensation: Competitive hourly rate + benefits (tipped + non-tipped split where applicable)

As a Line Cook, you’ll be a key member of our kitchen team responsible for preparing dishes to specification, maintaining quality standards, and ensuring timely delivery of food during service. You will work across multiple stations in a fast-paced, high-end restaurant environment — helping bring Chef’s vision to life.

Food Preparation & Execution

• Prepare menu items according to standardized recipes and presentation guidelines.

• Execute dishes with consistency, speed, and precision during all service periods.

• Maintain quality control of all food items leaving the kitchen.

Station Management

• Work assigned station(s) efficiently during service (grill, sauté, fry, cold station, etc.).

• Coordinate with colleagues to ensure smooth timing and plate delivery.

• Adjust seasoning and preparations based on quality standards.

Kitchen Organization & Cleanliness

• Keep assigned station clean, organized, and stocked throughout shift.

• Follow food safety and sanitation standards (including proper storage, labeling, and rotation).

• Participate in end-of-shift cleaning and closing duties.

Collaboration & Communication

• Support the kitchen team by communicating needs and problems during service.

• Adopt feedback from Sous/Executive Chefs to elevate performance.

• Contribute to a respectful, team-oriented kitchen culture.

Required

• Minimum 1–2 years’ experience in a professional kitchen (preferred fine dining or steakhouse).

• Understanding of kitchen terminology, station prep, and timing.

• Ability to follow recipes and plating guides without supervision.

• Strong work ethic, sense of urgency, and ability to thrive under pressure.

Preferred

• Experience with steakhouse or elevated American cuisine.

• Knowledge of food safety and sanitation practices (ServSafe certification a plus).

• Passion for quality ingredients and culinary technique.

• Ability to stand and move for long periods in a fast-paced kitchen.

• Able to lift up to ~50 lbs and handle kitchen tools safely.

• Competitive pay + tips

• Opportunity for growth within our culinary team

• Positive, creative kitchen environment