Line Cooks

6 days ago

Miami, United States Torno Subito Full time
Job DescriptionJob Description

Opportunity of a Lifetime: Join the Culinary Revolution with Massimo Bottura

We are seeking a dynamic and experienced DEMI CHEF (LINE COOK) to be part of our opening team in Miami. The ideal candidate will share our commitment to excellence, hospitality, and innovation. This is a once-in-a-career opportunity to partner with us as we open Chef Massimo Bottura's first restaurant in Miami.

Pay and Benefits:

King Goose Hospitality includes tips for ALL positions in addition to the listed hourly pay We also offer competitive pay and benefits (paid time off, maternity leave, parental leave, tuition reimbursement, paid holidays, growth opportunities within our other brands, etc.)

About Torno Subito: Torno Subito, born from the genius of Massimo Bottura, is not just a restaurant; it's an experience, a journey through flavors and creativity. Hailing from its original success in Dubai, Torno Subito Miami is set to redefine the culinary landscape, offering a delightful fusion of Italian tradition and avant-garde innovation.Chef Massimo Bottura is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy and ranked No.1 on The World's 50 Best Restaurants list twice and currently part of the Best of the Best list.”

Our hourly compensation range of $16 to $19 covers both the base hourly rate and service charge received from our valued guest

POSITION TITLE: DEMI CHEF

REPORTS TO: CHEF DE CUISINE

POSITION SUMMARY

The primary responsibility of the Demi Chef is to guarantee the quality and proper standards as well maintaining culinary production and quality levels as set by Torno Subito. The Demi Chef 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
  • 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
  • Ensure all food, sauces, and other items are stored properly and dated.
  • 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 state and federal requirements regarding the sale of alcohol.
  • 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, cooking, cleaning, as directed by chef and/or management.
  • Most work tasks are performed indoors. 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 shout in order to be heard above the ambient noise level.
  • 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 exert well-paced ability to maneuver between functions occurring simultaneously.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

MINIMUM QUALIFICATIONS

  • Minimum one to two years of related experience, preferably in high volume restaurants
  • Strong cooking and production skills
  • Must have strong customer service orientation
  • Must have strong team orientation
  • Must be able to work without close supervision.
  • Flexible and long hours sometimes required.
  • Availability to work holidays, nights, and weekends

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

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