Banquet Cook

About Us

Located in Sunny Isles Beach, Florida, Julene is an American fine dining concept created by Lemonade Hospitality. Founded and based in Miami, Florida, Lemonade Hospitality builds brands, transforms properties, and crafts lifestyle-driven hospitality concepts that bring people together.

Position Summary

The Line Cook is responsible for all aspects of food preparation and execution to the exact specifications of the establishment, chef, and guest. Working a designated station, the Line Cook applies sound culinary techniques and knife skills, maintains a clean and organized workspace, and plays a central role in producing finished dishes during service. This role works in a supervised, fast-paced, team-oriented environment.

What You'll Do

• Set up and stock stations with all necessary supplies before each shift; break down, clean, and restock at the end of service
• Prepare food for service – chopping vegetables, fabricating proteins, making sauces and stocks, and other prep – following recipes and chef specifications
• Cook and plate menu items in cooperation with the rest of the kitchen staff, ensuring dishes come out simultaneously, at high quality, and in a timely fashion
• Follow proper plate presentation and garnish standards for all dishes
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
• Cook to correct temperatures and taste food for quality assurance
• Receive, store, label, and rotate all products properly (FIFO); monitor inventory and communicate shortages
• Comply with all nutrition, sanitation, and food-safety regulations and safety standards; keep an organized and sanitary workstation throughout the shift
• Take direction from and report to the Sous Chef / Executive Chef; assist with prep and other stations during off-peak periods as needed
• Communicate clearly and professionally with kitchen and front-of-house team members

What We're Looking For

Required

• 3 years of line cook or relevant kitchen experience in a fine-dining environment
• Working knowledge of various cooking methods, ingredients, equipment, and procedures
• Solid knife skills and the ability to execute assigned tasks with accuracy and speed
• Food-safety knowledge and the ability to follow sanitation and health-code standards
• Ability to work in a fast-paced environment and stay composed under pressure
• Strong communication and teamwork skills with a positive, professional attitude
• Reliability, punctuality, and strong attention to detail
• Availability to work [weekends, evenings, and holidays] as scheduled

Preferred

• Culinary diploma or equivalent in experience
• Experience with [grill, sauté, garde manger, pasta, wood-fire, etc.]

Physical Demands and Work Environment

• Ability to stand and walk for extended periods (full shift)
• Ability to lift, carry, push, or pull up to [50] lbs
• Frequent bending, reaching, and repetitive hand/wrist motion
• Work in a kitchen environment with exposure to heat, steam, cold, noise, and sharp equipment
• Ability to work 8 hour shifts, including [nights, weekends, and holidays]