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Line Cook/Prep Cook Katz Miami Restaurant & Lounge North Miami, FL Job Details Part-time | Full-time $19 - $25 an hour 2 hours ago Benefits Flexible schedule Qualifications Pre-cooking preparation Teamwork Attention to detail Ability to follow instructions Kitchen stations Full Job Description Position Overview The Line Cook is responsible for preparing and cooking menu items according to Katz Restaurant's recipes, portion standards, quality requirements, and food safety procedures. The Line Cook works as part of the culinary team to ensure that food is prepared accurately, efficiently, and consistently throughout each service. This position requires strong attention to detail, teamwork, organization, and the ability to work efficiently in a fast-paced restaurant environment. Key Responsibilities 1. Food Preparation Prepare ingredients and menu items according to established recipes and preparation procedures. Complete assigned daily prep before service begins. Properly portion, season, cook, and plate food according to Katz Restaurant standards. Maintain consistent taste, quality, temperature, and presentation. Prepare sauces, proteins, vegetables, starches, and other assigned components. 2. Station Management Set up and stock assigned station before each service. Maintain sufficient ingredients and supplies throughout the shift. Keep the station clean, organized, and ready for service. Properly store and label ingredients at the end of each shift. Communicate low inventory or missing ingredients to the Junior Sous Chef or Sous Chef. 3. Service Execution Prepare orders accurately and efficiently during service. Follow ticket times and communicate with other kitchen stations. Coordinate with other cooks to ensure complete and properly timed orders. Maintain consistency during high-volume periods. Ask for assistance when necessary and support other stations when assigned. 4. Quality Control Check food for proper seasoning, temperature, doneness, portion size, and presentation. Follow all approved recipes and plating specifications. Notify the Junior Sous Chef, Sous Chef, or Executive Chef of quality concerns. Never serve food that does not meet Katz Restaurant standards. 5. Food Safety & Sanitation Follow all food safety and sanitation procedures. Maintain proper food temperatures and storage practices. Properly label and date prepared food. Follow FIFO procedures. Prevent cross-contamination and maintain proper personal hygiene. Clean and sanitize workstations, equipment, and utensils throughout the shift. 6. Inventory & Waste Control Use ingredients responsibly and minimize unnecessary waste. Follow established portion sizes and preparation standards. Report spoiled, damaged, or low-stock products to the kitchen leadership. Properly store unused ingredients at the end of service. 7. Teamwork & Professionalism Communicate respectfully and effectively with the kitchen team. Assist other stations when needed. Follow directions from the Executive Chef, Sous Chef, and Junior Sous Chef. Maintain a positive and professional attitude during busy service periods. Arrive on time and prepared for each scheduled shift. 8. Events & Special Functions Assist with preparation and execution of brunches, private events, catering, and special functions. Follow special menus and production instructions provided by kitchen leadership. Maintain the same quality and presentation standards for events as regular restaurant service. Performance Expectations Success in this position will be measured by: Consistent food quality and presentation Accurate and timely order execution Proper station organization and preparation Compliance with food safety and sanitation standards Effective teamwork and communication Proper portion control and waste reduction Reliability, punctuality, and professionalism Ability to perform effectively in a fast-paced kitchen environment

Pay:

$19.00 - $25.00 per hour

Benefits:

Flexible schedule

Work Location:

In person