Line Cook II

About the Role

The Line Cook II supports the Chef de Partie in the daily operation of an assigned kitchen station at Delano Miami Beach, a reimagined luxury hotel preserving historic charm while introducing contemporary concepts. This role ensures food production standards, quality control, and consistency in preparing meats, fish, fowl, sauces, stocks, seasonings, and other menu items while adhering to safety, sanitation, and health regulations.

Responsibilities

• Assist in the setup, organization, and smooth operation of the assigned kitchen station.
• Prepare food items according to standard recipes, specifications, and guest orders to ensure consistency and quality.
• Visually inspect, select, and utilize only high-quality ingredients suitable for cooking and service.
• Support the Chef de Partie in maintaining portion control, presentation standards, and flavor consistency.
• Monitor proper storage, labeling, rotation (FIFO), and freshness of all food products.
• Ensure all refrigeration, storage, and work areas are clean, organized, and compliant with health department regulations.
• Prepare daily food and supply requisitions as required for production.
• Assist with stock control, waste minimization, and efficient use of ingredients.
• Operate kitchen equipment safely and correctly, reporting any maintenance or safety issues.
• Follow all food safety, sanitation, and hygiene standards at all times.
• Read and follow recipes accurately, applying basic mathematical skills for measurements, portions, and scaling.
• Work collaboratively with other kitchen team members to ensure timely and efficient service.
• Provide guidance and support to junior kitchen staff when required.

Supportive Functions

• Carry out general cleaning duties using approved cleaning products.
• Maintain dry, clean, and safe floors to prevent slip or fall accidents.
• Assist with moving supplies, equipment, and deliveries as required.
• Clean up spills and respond promptly to unexpected kitchen situations.

Requirements

• Strong working knowledge of broiler, sauté, fry, roast, moist-heat, and other standard cooking methods.
• Solid understanding of food safety, sanitation, and hygiene standards.
• Ability to operate standard kitchen equipment including stoves, ovens, broilers, steamers, kettles, and similar tools.
• Basic mathematical skills for recipes, measurements, requisitions, and portion control.
• Ability to read, write, speak, and understand English to follow recipes, complete requisitions, and communicate effectively with the team.
• Physical ability to lift, carry, or move items weighing up to 100 lbs on a continuous schedule.
• Ability to stand for extended periods and work efficiently in confined spaces.
• Ability to perform duties in environments with varying and extreme temperature ranges.
• Strong attention to detail and pride in food quality and presentation.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good organizational and time-management skills.
• Team-oriented mindset with a willingness to learn and grow within the kitchen brigade.
• Flexibility to work varying shifts, including weekends and holidays.