Line Cook

Coral Gables, FL - USA

Hourly Salary: USD 17 - 20

Posted on: 10-11-2025

Vacancies: 1 Vacancy

Job Summary

POSITION SUMMARY:

The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares cooks garnishes & presents food.

PRIMARY JOB DUTIES:

Inspect food preparation and serving areas to ensure observance of safe sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipe standards.
Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
Weigh measure and mix ingredients according to recipes using various kitchen utensils and equipment.
Portion arrange and garnish food per chef direction and recipe standards.
Maintain standards of hygiene throughout the kitchen.
Regulate temperature of ovens broilers grills and roasters.
Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates.
Bake roast broil and steam meats fish vegetables and other foods as directed and per recipe standards.
Wash peel cut and seed fruits and vegetables to prepare them for consumption.
Perform all cleaning and sanitation duties required while working with food food stations and cooking equipment/area.
Ensure the proper execution of all recipes and menu items.
Stores unused food properly to minimize waste and maximize quality.
Prepares a list of perishable items on a daily basis to insure proper rotation and utilization.
Quantity and Quality control must be consistent with pars as set by the Head Chef.
Ensures quality of product and presentations throughout service.
Maintain menu knowledge and attention to detail plate presentation.
Exhibit a thorough knowledge understanding and application of all cooking techniques.
Adhere to all Health Department requirements.
Adhere to all work rules procedures and policies established by the company.
Any other duties as assigned by the company in order to operate the business most efficiently not limited to dishwashing prepping cleaning as directed by chef and/or management.

Physical Requirements:

Temperature is moderate and controlled by restaurant environmental systems; however must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (110 degrees F) possible for one hour or more.
Ability to stand and exert well-paced mobility for entire shift.
Ability to physically handle knives pots mirrors or other display items as well as grasp lift hold and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height (banquet kitchen prep kitchen bake shop etc.).
Proper usage and handling of various kitchen machinery to include slicers chopper grinders mixers and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices.
Ability to bend stoop squat carry push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.

MINIMUM QUALIFICATIONS:

Minimum three to five years of related experience preferably in high volume hotels or restaurants
Strong cooking and production skills
Must have strong team orientation
Flexible and long hours sometimes required
Availability to work holidays nights and weekends
Associates may be required to work varying schedules to reflect the business needs of the restaurant.

POSITION SUMMARY:The primary responsibility of the Line Cook is to guarantee the quality and proper standards as well as maintaining culinary production and quality levels as set by Salumeria 104. The Line Cook prepares cooks garnishes & presents food.PRIMARY JOB DUTIES:Inspect food preparation and ...

POSITION SUMMARY:

PRIMARY JOB DUTIES:

Inspect food preparation and serving areas to ensure observance of safe sanitary food-handling practices.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipe standards.
Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
Weigh measure and mix ingredients according to recipes using various kitchen utensils and equipment.
Portion arrange and garnish food per chef direction and recipe standards.
Maintain standards of hygiene throughout the kitchen.
Regulate temperature of ovens broilers grills and roasters.
Substitute for or assist other cooks as directed by chef or management and/or as business volume dictates.
Bake roast broil and steam meats fish vegetables and other foods as directed and per recipe standards.
Wash peel cut and seed fruits and vegetables to prepare them for consumption.
Perform all cleaning and sanitation duties required while working with food food stations and cooking equipment/area.
Ensure the proper execution of all recipes and menu items.
Stores unused food properly to minimize waste and maximize quality.
Prepares a list of perishable items on a daily basis to insure proper rotation and utilization.
Quantity and Quality control must be consistent with pars as set by the Head Chef.
Ensures quality of product and presentations throughout service.
Maintain menu knowledge and attention to detail plate presentation.
Exhibit a thorough knowledge understanding and application of all cooking techniques.
Adhere to all Health Department requirements.
Adhere to all work rules procedures and policies established by the company.
Any other duties as assigned by the company in order to operate the business most efficiently not limited to dishwashing prepping cleaning as directed by chef and/or management.

Physical Requirements:

Temperature is moderate and controlled by restaurant environmental systems; however must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (110 degrees F) possible for one hour or more.
Ability to stand and exert well-paced mobility for entire shift.
Ability to physically handle knives pots mirrors or other display items as well as grasp lift hold and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height (banquet kitchen prep kitchen bake shop etc.).
Proper usage and handling of various kitchen machinery to include slicers chopper grinders mixers and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices.
Ability to bend stoop squat carry push and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.

MINIMUM QUALIFICATIONS:

Minimum three to five years of related experience preferably in high volume hotels or restaurants
Strong cooking and production skills
Must have strong team orientation
Flexible and long hours sometimes required
Availability to work holidays nights and weekends
Associates may be required to work varying schedules to reflect the business needs of the restaurant.

Key Skills

Culinary Experience
Food Handling
Restaurant Experience
Food Preparation Experience
Kitchen Experience
Hotel Experience
Taleo
Cake Decorating
Cooking
Baking
Sanitation
Knife Skills

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About Company

Graspa Group

Graspa Group, one of Miami’s top restaurant management companies, has been built on warm and welcoming hospitality which adds a touch of our unique Italian spirit to each concept.

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