Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and five-star nightlife destinations in Miami. We are looking for a Line Cook who will be responsible for the preparation of dishes using recipes and menu items created by the Head Chef. You are expected to have advanced culinary skills in most sections of a kitchen operation and have the ability to assist with keeping the kitchen running smoothly throughout the shift as well as placing orders for supplies as needed. The Line Cook will report to our Corporate Executive Chef.

The responsibilities include:

• Act as a resource to the entire culinary team.
• Continually execute line procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Maintain sanitation practices and
• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them
• Assisting with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and
• Keeps an accurate inventory of needed supplies on the line and makes note of any missing items to report to the Chef.
• Reports maintenance deficiencies that require immediate attention.
• Reports of any loss or damage of furniture, fixtures or
• Ensures the proper use and care of
• Maintains the cleanliness of the service and surrounding areas.
• Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as

The ideal candidate will have:

• At least 2 years' experience as a line cook working in a fast paced environment
• Legally able to work in establishments which serve alcohol
• Must be able to provide legal documentation to work in the US
• Ability to stand or walk for 8-hour shifts and lift at least 25
• Willingness to comply with all food safety procedure
• Inspecting the quality of fruits, vegetables, and protein used to prepare dishes and informing the Chef de Cuisine and / or Executive Chef when quality is sub-standard.
• Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food
• Maintaining a clean work environment in order to prevent food contamination, proper hygiene principles in all cooking areas and clean your space at the end of.
• Reporting any problems with kitchen equipment to the manager on
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every
• Communicating with wait staff to ensure that special requests and food allergy considerations are
• Control and register food waste (spoilage), and over preparation of food according to the kitchen operational
• Flexible schedule to include evenings, weekends, and holidays