Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Exact $20.00
Work Schedule
Fixed Shifts
Benefits
Dental Insurance
Employee Discounts
Health Insurance
Opportunity for advancement
Paid Time Off
Training and Development
Tuition Assistance
Vision Insurance
Job Description
Grove Bay Hospitality Group is a dynamic and community-connected restaurant company established in 2010 with deep roots in South Florida. The group prides itself on being actively involved in its local community, opening outstanding restaurants, providing meaningful jobs to the residents of Miami, and supporting numerous charitable organizations. Grove Bay’s commitment extends beyond just food; it aims to create innovative, memorable, and highly successful dining experiences that elevate the guest experience and foster a strong connection between the business and its community.
Within this vibrant hospitality framework, Spring House Grill, located inside the TF Green Airport, is currently seeking ent... Show More
Within this vibrant hospitality framework, Spring House Grill, located inside the TF Green Airport, is currently seeking ent... Show More
Job Requirements
- High school diploma or equivalent vocational training certificate
- culinary college degree
- 0 to 2 years experience as a line cook at a 4 or 5 star restaurant
- food handling certificate
- ability to communicate in English with guests and co-workers
- ability to compute basic mathematical calculations
- ability to provide legible communication
- sanitation certificate preferred
- previous supervisory experience is a plus
Job Qualifications
- High school diploma or equivalent vocational training certificate
- culinary college degree
- 0 to 2 years experience as a line cook at a 4 or 5 star restaurant
- food handling certificate
- ability to communicate in English with guests and co-workers
- ability to compute basic mathematical calculations
- ability to provide legible communication
- sanitation certificate preferred
- previous supervisory experience is a plus
Job Duties
- Maintain and strictly abide by state sanitation and health regulations and restaurant requirements
- maintain complete knowledge of correct maintenance and use of equipment
- comply with all departmental and restaurant policies and procedures
- meet with the Sous Chef to review assignments and business levels
- perform opening duties including setting up workstations and filling steam tables
- inspect cleanliness and working condition of tools and equipment
- transport supplies and stock designated areas
- prepare menu items following recipes and yield guides
- communicate shortages and updates to the Sous Chef and service staff
- maintain proper storage procedures and minimize waste
- disinfect and sanitize work areas and cutting boards
- transport dirty pots and assist in clean-up
- review work status with Head Cook before leaving
- complete closing duties including storing food items and cleaning prep areas
- restock depleted items for next shift
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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