Line Cook II

Company DescriptionWe are looking forLine Cook IIto join the re-opening of the famedDelano Miami Beach.Delano Miami Beach will fuse historic charm with contemporary luxury reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts the hotel will preserve its iconic walk-in pool and in addition unveil a new pool on an amenity deck offering breathtaking views of the ocean. Delano Miami Beach will act as the brands flagship location re-establishing Delano as a trailblazer in luxury lifestyle hospitalityJob DescriptionPosition PurposeThe Line Cook II supports the Chef de Partie in the daily operation of an assigned kitchen station. This role is responsible for maintaining food production standards quality control and consistency in the preparation of meats fish fowl sauces stocks seasonings and other menu items. The position ensures all food is prepared safely efficiently and in accordance with established recipes standards and health regulations.Key ResponsibilitiesAssist in the setup organization and smooth operation of the assigned kitchen station.Prepare all food items according to standard recipes specifications and guest orders to ensure consistency and quality.Visually inspect select and utilize only high-quality ingredients suitable for cooking and service.Support the Chef de Partie in maintaining portion control presentation standards and flavor consistency.Monitor proper storage labeling rotation FIFO and freshness of all food products to maintain the highest quality standards.Ensure all refrigeration storage and work areas are kept clean organized and compliant with health department regulations.Prepare daily food and supply requisitions as required for production.Assist with stock control waste minimization and efficient use of ingredients.Operate kitchen equipment safely and correctly reporting any maintenance or safety issues.Follow all food safety sanitation and hygiene standards at all times.Read and follow recipes accurately applying basic mathematical skills for measurements portions and scaling.Work collaboratively with other kitchen team members to ensure timely and efficient service.Provide guidance and support to junior kitchen staff when required.Supportive FunctionsIn addition to essential duties the Line Cook II may be required to perform the following tasks as determined by operational needsCarry out general cleaning duties using approved cleaning products.Maintain dry clean and safe floors to prevent slip or fall accidents.Assist with moving supplies equipment and deliveries as required.Clean up spills and respond promptly to unexpected kitchen situationsQualificationsSPECIFIC JOB KNOWLEDGE & SKILLSThe ideal candidate must demonstrate the followingStrong working knowledge of broiler sauté fry roast moist-heat and other standard cooking methods.Solid understanding of food safety sanitation and hygiene standards.Ability to operate standard kitchen equipment including stoves ovens broilers steamers kettles and similar tools.Basic mathematical skills for recipes measurements requisitions and portion control.Ability to read write speak and understand English to follow recipes complete requisitions and communicate effectively with the team.Physical ability to lift carry or move items weighing up to 100 lbs on a continuous schedule.Ability to stand for extended periods and work efficiently in confined spaces.Ability to perform duties in environments with varying and extreme temperature ranges.Strong attention to detail and pride in food quality and presentation.Ability to work under pressure in a fast-paced kitchen environment.Good organizational and time-management skills.Team-oriented mindset with a willingness to learn and grow within the kitchen brigade.Flexibility to work varying shifts including weekends and holidays.Additional InformationAll your information will be kept confidential according to EEO guidelines.