Line Cook II - Mimi Kakushi

About the role

The Line Cook II joins the Mimi Kakushi concept at Delano Miami Beach, a luxury hotel with 171 rooms and distinct food and beverage concepts. The role supports the Chef de Partie in running an assigned kitchen station, keeping food production standards, quality and consistency high while preparing meats, fish, fowl, sauces, stocks, seasonings and other menu items safely, efficiently and in line with recipes, standards and health regulations.

Key responsibilities

• Assist in setting up, organizing and running the assigned kitchen station.
• Prepare food to standard recipes, specifications and guest orders.
• Select only high-quality ingredients and help the Chef de Partie with portion control, presentation and flavor consistency.
• Check storage, labeling, FIFO rotation and freshness of food products.
• Keep refrigeration, storage and work areas clean, organized and compliant with health regulations.
• Prepare daily food and supply requisitions and help with stock control and waste minimization.
• Operate kitchen equipment safely and report maintenance or safety issues.
• Follow food safety, sanitation and hygiene standards; read and follow recipes accurately.
• Work with the team, support junior staff, and help with cleaning, floor safety, moving supplies and spill cleanup when needed.

Required profile

• Strong knowledge of broiler, sauté, fry, roast, moist-heat and other standard cooking methods.
• Solid understanding of food safety, sanitation and hygiene.
• Ability to lift and move items up to 100 lbs, stand for long periods and work in confined spaces and varying temperatures.
• Attention to detail, pride in food quality, and ability to work under pressure in a fast kitchen.
• Good organization and time management, team-oriented, willing to learn and flexible to work varying shifts, including weekends and holidays.
• English reading, writing, speaking and understanding.

Required skills

• Standard cooking methods and kitchen equipment (stoves, ovens, broilers, steamers, kettles)
• Portion control and basic math for recipes and measurements