Job Description
Job Description
Salary : $21
Job Title :
Line Cook or Prep Cook
Responsible to : Executive Chef
Executive Chef
Candidate :
The right candidate is an experienced hospitality professional who is looking to continue pushing their career forward. You should be eager to learn, push yourself and work under a hands on chef who's goal is to create one of the best restaurants in Miami.
The Chef :
The chef Jose Ramirez born in Puerto Rico has cooked at some of the best restaurants in the world (El Celler de Can Roca, Per Se, Brooklyn Fare, In de Wulf) Most recently he was the chef and owner of Michelin starred Semilla in Brooklyn (a vegetable-froward tasting menu restaurant showcasing highly seasonal ingredients from the farmers market in NYC) .
He currently resides in Miami and recently joined the Tropezon team in order to use his experience to bring things to the next level.
https : / / ny.eater.com / 2015 / 4 / 7 / 8360365 / semilla -williamsburg-tasting-menu-review
https : / / lifeandthyme.com / tags / jose -ramirez-ruiz /
Place of work : Tropezon
Tropezon
Inspired by the Spanish village saloons where old men play afternoon cards and women converse over sips of Sherry, Tropezon means a stumble or when you trip on something.
For the weary traveler and the lively local, a refreshing escape from the typical; an intersection or sacred geometry where mistakes are excused, and all slippery souls are welcome.
Main Duties :
To be a part of a team building experience. To create, to inspire and to bring smiles to our guest’s faces.
- Prepare and organize cooking stations in the kitchen for yourself and other chefs
- Cook the menu items that senior chefs assign to you
- Complete presentation of dishes to be sent to restaurant patrons
- Ensure food quality is of the highest standards
- Cooperate with other kitchen staff, especially chefs
- Ensure that dishes are timed correctly for parties of restaurant patrons
- Comply with health and sanitation guidelines
Line Cooks necessary skills :
- Experience cooking in a professional environment
- Comprehension of a variety of cooking techniques and understanding of chef’s culinary requirements
- Familiarity with best line cook practices
- Great communication skills
- Excellent organizational skills
- Culinary school degree is a plus
Physical Requirements :
- Must be able to seize, grasp, turn and hold objects with hands.
- Must be able to make periodical fast paced movements are required to go from one part of the property to others.
- Must be able to move, pull, carry, or lift at least 20 pounds.
- Must be able to occasionally kneel, bend, crouch and climb is required.
- Must be able to perform physical activities such as lifting, cleaning, and stooping.
- Must be able to stand, walk, lift, and bend for long periods of time.
- Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.
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