Line Cook II

Miami, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Type:

Hourly

Rate:

Range $15.00 - $19.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

flexible schedules

Training and Development

Job Description

Kimpton Hotels & Restaurants is a renowned boutique hospitality company founded in San Francisco in 1981 by Bill Kimpton, a visionary who sought to change the face of hospitality by creating heartfelt and human connections in the industry. Kimpton stands out for its rebellious and authentic approach to hospitality, fostering a culture where individuality, passion, and creativity thrive. Over the years, the company has grown into a respected leader in boutique hotel and restaurant management, driven by a commitment to improving the lives of guests, coworkers, owners, and communities alike.

At Kimpton, the work environment is vibrant, empowering, and disti... Show More

Job Requirements

2 years of previous experience in a related or supportive role
ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors
ability to diplomatically deal with difficult situations and people while exhibiting professionalism
capacity to balance, reach, twist, stretch, push, pull, handle, stand, walk, see, hear, speak frequently bend and crouch
ability to lift and move 10-25 lbs constantly, frequently lift and move up to 50 lbs, and minimally lift and move 75-100+ lbs
ability to produce detailed work, handle multiple concurrent tasks, and constant interruptions
ability to work in an environment exposed to heat, odor, fumes, dampness, oil, grease, noise, and vibrations continuously
willingness to work flexible hours including evenings, weekends, and holidays when necessary

Job Qualifications

minimum of two to four years of experience in a related or supportive culinary position
experience and proficiency with cooking including garde manger, saute station, fry station, and grill station
experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch
ability to work with minimal direction or supervision to complete assigned tasks
food handler certification if applicable
trained in knife skills and basic kitchen equipment
ability to multi-task under pressure
flexible schedule, able to work evenings, weekends, and holidays when needed

Job Duties

follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management
report any maintenance or repairs needed to the Executive Chef
prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations
know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures
stock and maintain sufficient levels of food products at line stations to assure a smooth service period
maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautée burners, convection oven, flat top range and refrigeration equipment
provide excellent quality and presentation of all food to the guests

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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