Line Cook II, Mimi Kakushi

We are looking for Line Cook II to join the Delano Miami Beach, Mimi Kakushi concept.

Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality

Position Purpose

The Line Cook II supports the Chef de Partie in the daily operation of an assigned kitchen station. This role is responsible for maintaining food production standards, quality control, and consistency in the preparation of meats, fish, fowl, sauces, stocks, seasonings, and other menu items. The position ensures all food is prepared safely, efficiently, and in accordance with established recipes, standards, and health regulations.

Key Responsibilities

• Assist in the setup, organization, and smooth operation of the assigned kitchen station.
• Prepare all 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 to maintain the highest quality standards.
• Ensure all refrigeration, storage, and work areas are kept 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

In addition to essential duties, the Line Cook II  may be required to perform the following tasks as determined by operational needs:

• 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

SPECIFIC JOB KNOWLEDGE & SKILLS

The ideal candidate must demonstrate the following:

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.

All your information will be kept confidential according to EEO guidelines.