Line Cook and Kitchen Prep and Utility

Job Posting: Line Cook & Kitchen Utility Specialist

Location: Miami, FL (Shared / Commissary Kitchen Environment)

Position Type: Full-Time or Part-Time (Flexible 32 40 hrs/week; 4 5 days/week, Sunday Thursday)

Compensation: $21.00 $25.00 / hour (Based on experience)

Target Start Date: Immediate

About Manna Miami

At Manna Miami, we deliver high-quality, crafted culinary offerings operating out of a dynamic, shared commissary kitchen environment. We focus on culinary consistency, strict portion precision, efficient workflow, and operational excellence. As our volume expands scaling fluidly between 100 to 250+ orders per batch run we are seeking an energetic, detail-oriented, and dependable Line Cook and Kitchen Utility Specialist to anchor both hot/cold culinary execution and kitchen sanitation.

Position Overview

We are looking for a versatile and motivated Line Cook & Kitchen Utility Specialist who can seamlessly bridge culinary execution and essential kitchen operations. In this dual-impact role, you will work hand-in-hand with our culinary leadership to execute raw prep, manage line cooking and portioning, while maintaining an impeccably clean, sanitized, and organized kitchen and dish station.

This role is ideal for culinary professionals, including recent graduates or students from South Florida culinary programs, who take pride in food quality, strict portion control, and keeping a high-volume commissary kitchen spotless, efficient, and running smoothly.

Key Responsibilities

1. Line Cooking, Batch Prep & Portion Precision

Recipe & Batch Execution: Follow standardized recipes and production sheets accurately to prepare marinades, sauces, sides, and bulk ingredients for batches ranging from 100 to 250+ meals.

Line & Station Cooking: Execute hot and cold line cooking tasks (grilling, roasting, sauteing, blanching) with consistency in flavor, texture, and visual presentation.

Exact Portioning Math: Enforce strict portion limits on every container (e.g., precise protein weights, accurate side scoops) to eliminate food waste and protect product margins.

Packaging & Assembly: Work efficiently on assembly lines to seal, label, and pack customer meal containers accurately for prompt delivery staging.

2. Dish Station, Utility & Sanitation Operations

Dishwashing & Sanitization: Operate commercial dish machine and three-compartment sink; wash, sanitize, and properly store all sheet pans, pots, cookware, prep utensils, and reusable meal transport containers.

Station Teardown & Cleanliness: Conduct continuous cleaning of worktables, cutting boards, equipment surfaces, and trash/recycling removal throughout shifts.

Shared Kitchen Compliance: Maintain rigorous commissary cleanliness standards, sweeping, mopping, and ensuring shared cold/dry storage spaces meet facility rules and health department codes.

3. Inventory, Receiving & Food Safety Protocols

Food Safety & FIFO: Enforce ServSafe food handling guidelines, ensuring proper temperature control, allergy separation, and comprehensive date labeling.

Receiving & Storage: Assist with checking in vendor deliveries, verifying counts and product freshness, and organizing stock into designated walk-in and dry storage areas.

Waste Control: Maintain close attention to detail to prevent over-prepping, spoilage, or cross-contamination in a shared commissary environment.

Qualifications & Requirements

Culinary & Kitchen Experience: 1 2+ years of experience in line cooking, commercial batch prep, catering, or commercial kitchen utility/stewarding.

Culinary Education Welcome: Graduate or current student of an accredited culinary arts program (e.g., Miami Culinary Institute, Keiser University, FEI, Sheridan Tech, or regional programs) is highly preferred.

Foundational Skills: Solid knife handling skills, understanding of culinary math/measurements (oz, lbs, grams), and comfortable following scaled batch sheets.

Certifications: Active ServSafe Food Handler Certification required (or ServSafe Manager Certification; or ability to obtain within 30 days of hire).

Physical Stamina: Ability to stand and walk for extended periods, perform repetitive kitchen prep motions, and lift up to 50 lbs (cases of produce, proteins, and transport racks).

Adaptability & Team Mindset: Willingness to pivot fluidly between cooking on the line, packing orders, and taking charge of dish station utility as production peaks dictate.

Schedule, Hours & Compensation

Hourly Wage: $21.00 $25.00 / hour (commensurate with culinary skills and experience).

Weekly Hours: Flexible 32 to 40 hours per week across 4 to 5 scheduled work days.

Shift Availability: Shifts scheduled Sunday through Thursday, aligning with kitchen batch production runs and customer delivery fulfillment cycles.

Growth & Progression: Opportunities for skill advancement, kitchen lead responsibilities, and performance-based incentive considerations as order volume continues to grow.