What are the responsibilities and job description for the Line Cook - Miami position at The h.wood Group?
ABOUT US:
The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events.
Coming soon, Bar Shishi is hidden behind a discreet entrance on the third floor of the prestigious RIVANI building. This intimate, cocktail driven speakeasy brings a cinematic sense of theater to the art of mixology. Centered around Tokyo precision style bartending known as Ginza style, the experience focuses on elevated cocktails served alongside Japanese inspired light bites designed for sharing. Warm lighting, layered textures, and curated vinyl allow the room to effortlessly evolve from early evening conversation into late night energy.
ROLE SUMMARY:
The Line Cook will assist in the preparation of dishes following the restaurant’s standard recipes. The ideal candidate will have a passion for food, has a positive attitude, and will thrive in a team environment.
RESPONSIBILITIES:
- Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines.
- Work with speed and efficiency to ensure proper and timely output of restaurant menu items.
- Ensure the compliance of nutrition and sanitation regulations and safety standards.
- Maintain a clean and organized workstation throughout the shift.
- Accommodate special requests and dietary restrictions.
- Ensure ingredient freshness by checking for quality and keeping track of old and new items.
- Ensure proper food temperatures are maintained and food is stored correctly.
- Properly set up workstation with all ingredients and cooking equipment.
- Operate standard kitchen equipment safely and efficiently.
- Other duties as assigned by Head Chef.
REQUIREMENTS:
- Must have 2-3 years of culinary experience.
- Must have at least 1 year experience in a high-volume kitchen.
- Must be 18 years of age.
- Must be authorized to work in the United States.
- Must be able to work in hot/cold, and/or wet areas.
- Must be able to stand during entire shift, often up to 8 hours with frequent bending, squatting, and lifting plates, boxes, and objects up to 30lbs.
- Must have a strong understanding of restaurant health and safety regulations.
- Basic understanding of various cooking methods, ingredients, equipment, and procedures.
- Attentive and detail oriented.
PERKS:
- Medical, Dental, Vision, and Life insurance with company contribution offered the first of the month after 60 days of employment.
- Company Dining Discount.