Job Family STAFF - Support Staff
Grade CG
Salary $16.31 - $19.63
Department Miami Culinary Institute
Reports To Executive Chef, Sous Chef (Assistant Kitchen Manager)
Closing Date Open Until Filled
FLSA Status Non-Exempt
First Review Date May 19, 2025
Position Overview This position cooks and prepares menu items consistent with Chef's specifications to include preparation of foods in the Root Cellar and 5 Diamond restaurants; as well as, catering where applicable.
What you will be doing - Sets up all food prep stations, properly arranges all necessary cooking items and prepares the food to be cooked and plated by the Chef within the necessary time frame
- Cooks and prepares menu items and clearly understands instructions by Chef and Sous Chef
- Communicates effectively with guests, management, and Chef concerning any customer problems or issues
- Adheres to proper cooking temperatures, methods, preparation, and plating procedures
- Ensures that all work and kitchen areas are maintained in a clean fashion at all times
- Minimizes waste through correct measurements, storage, and attention to detail
- Monitors food waste and maintains an accurate inventory of food items
- Ensures that all plates are cleaned properly and stored carefully to prevent breakage
- Adheres to all safety and sanitation regulations in all outlets
- Performs other duties as assigned
What you need to succeed - Minimum of six (6) months of experience in a kitchen role within the culinary field or enrollment in Culinary Arts Program courses
- Training courses completed within sixty days of employment; to include but not limited to, Food Handlers, Beverage and Alcohol, and Responsible Vendors Certifications
- All educational credits/degrees must be from a regionally accredited institution
- Demonstrates diplomacy and ability to establish a positive relationship with all internal/external users, staff and management
- Possess effective verbal communication skills
- Knowledge of proper and safe food handling
- Extensive knowledge of precise cooking temperature requirements and methods of preparation and plating
- Knowledge of kitchen operations, set-up and utilization
- Ability to adhere to work schedule and restaurant grooming standards
- Ability to adhere to personal protective equipment safety standards where applicable
- Ability to take direction and carry out instructions
- Ability to work in a demanding and fast paced environment
- Ability to develop relationships with vendors to ensure eco-friendly practices
- Ability to function well in an advanced food-energy-business technological environment
- Ability to work a flexible schedule to include evenings, weekends, and holidays
- Ability to work in a multi-cultural and multi-ethnic environment
Additional Requirements The final candidate is to successfully complete a background screening and reference check process.