Vida | Commis I - Line Cook

Overview:

• Morris Lapidus

Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities:

Responsible to assist the Chef de Partie with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties, includes but is not limited to the following:

1. Prepare mise-en-place in advance of cooking process: review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment
2. Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
3. Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
4. Maintain the specific kitchen area clean and hygienic.
5. Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
6. Pick up products from stores in accordance with HACCP guidelines and Company policies.
7. Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
8. Perform other related duties as assigned.

Qualifications:

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• High school education or equivalent. Culinary training or accredited apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.