Apply in office 3936 N. Miami Ave. Tuesday Nov 14 9am-noon, Thursday Nov 16 9am-noon, and Friday Nov 17 9am-noon or send resume.
General Description of Work
With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine/ Kitchen Manager and the Sous Chef, the Line Cook is responsible for...
Manage and run production lines
Insure spec guidelines are followed, log and report any discrepancies
Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
Record product, packaging, and order information on specified forms and records.
Actively cook/prep/assemble where needed.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
A minimum of 2 years of experience in kitchen preparation and cooking.
Ability to read, speak and interpret documents in clear English.
Must be able to communicate clearly with managers, kitchen and dining room personnel.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso, the James Beard Award-winner's love letter to Miami. The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame. Dishes emphasize balance of acid and contrasts in temperatures and textures. Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices. Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table. Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
Flanked by Paraiso Park, Amara at Paraiso resides just two blocks east of Biscayne Boulevard off 31st Street, offering the public unimpeded access to its entrance with street and valet parking. The 4,500 square foot, indoor-outdoor space designed by Meyer Davis Studio celebrates the natural beauty of its surroundings incorporating the tropical, waterfront environment as an design element. The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water. The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles. Detailing is open, honest and relaxed with exposed trusses, and an open double-height steel stair.