Required Years of Experience
6+ years
Job Details
1123 Miami is an upscale West African and Asian fusion steakhouse from Chef Tobias Dorzon,
opening November 23, 2026, in the heart of Wynwood. The restaurant will offer dinner, brunch,
private events and After 1123 late-night service. We are building an opening team of hospitality
professionals who take their craft seriously, maintain high standards and want to grow with a
restaurant built for national recognition.
Position Overview
Line Cooks will execute 1123 Miami's West African and Asian fusion menu with consistency,
precision, strong station discipline and pride in presentation.
Responsibilities
Prepare and execute menu items according to recipes and station specifications.
Maintain cooking temperatures, portioning and plating standards.
Set up, stock, clean and break down the assigned station.
Follow food-safety, sanitation, labeling and product-rotation procedures.
Communicate clearly with culinary leadership, expo and other stations.
Maintain quality and ticket-time standards during high-volume service.
Assist with prep, receiving and inventory as assigned.
Qualifications
Two or more years of experience in a scratch kitchen.
Robata, grill, steakhouse or high-volume experience valued.
Strong station organization, cleanliness and attention to detail.
Ability to follow recipes and specifications exactly.
Current food-handler certification or ability to obtain one.
Compensation Details
Compensation: Hourly ($25.00 - $27.00)
Required Skills
Teamwork
Adaptability
Time Management
Problem Solving
Communication Skills
Customer Service Orientation
Ability to Work Under Pressure
Attention to Safety Protocols
Read more
Other jobs you might be interested in
African, Asian
Fine Dining
1123 is a steakhouse built on the conviction that fire is a universal language. We trace a line from the open flame grills of West Africa, the smoke of suya, the depth of jollof, the generosity of the communal table, to the disciplined precision of the East: the binchōtan glow of the robata, the restraint of a perfect cut, the quiet ritual of service.
Every plate is a conversation between heritage and technique. Dry aged cuts kissed by charcoal. Heat balanced by acid. Bold, unapologetic spice meeting clean, exacting form. This is not fusion for novelty's sake. It is a homecoming for two traditions that always belonged at the same fire.
