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Line Cook

Category
Neighborhood Casual
Cuisine
Southern
Summary
Line Cook
Salary To Be discussed
Schedule Part Time, Full Time
Experience Minimum 2 years of experience
Location 1514 S Dixie Hwy, Coral Gables, FL 33146, USA
Category Neighborhood Casual
Cuisine Southern

Line Cook


Description
The Best Things in Life are made from Scratch

In the South, we take our food seriously. Cooking food isn’t just a means to fuel ourselves - it’s a matter of pride. At Spring Chicken we take this to heart. That’s why we start with better ingredients and fresh produce to bring out the quality of our recipes. Recipes that have been handed down for generations.

And that is where the heart of our story lies: fresh, honest flavors made with premium ingredients. Anyone can get locally sourced produce, but not everyone can take that produce and create a meal so gosh darn delicious you feel jealous of yourself for getting the privilege of consuming it. We proudly make everything from scratch in–house everyday, from our secret recipe sauces to our fine fried chicken. Sure, it’s the hard way. We could cut corners and save a nickle. But the food won’t taste as good. And when it comes to honoring the flavors of our Southern roots, we refuse to compromise

REPORTS TO: Sous Chef
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff


Job Description:
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
• Ability to maintain good coordination
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to comprehend and follow recipes
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English, in both written and oral form

Responsibilities:
• Maintain and strictly abide by state sanitation/health regulations and (where applicable).
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.

Work Environment
• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
controls; reach with hands and arms; talk or hear; and taste or smell.
• The employee frequently is required to walk.

Preferred:
• Minimum 2 years’ experience in high volume or upscale kitchens.
• Culinary degree from accredited school or university.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision-making skills


Hatched in 2001, 50 Eggs, Inc. owns and operates a full-service, multi-faceted, culinary and hospitality firm. Named one of the coolest multi-concept companies in the land by Restaurant Hospitality Magazine, 50 Eggs, Inc. was founded by John Kunkel and owns and operates some of the country's most popular restaurants, including the James Beard nominated and award-winning Yardbird Southern Table & Bar. 50 Eggs Inc. is also known for creating and developing Lime Fresh Mexican Grill, the fast casual Mexican chain. Kunkel, along with his 50 Eggs team, is focused on developing cutting-edge brands with unparalleled dining experiences.

Our Core Values:

* Passion - a strong feeling of enthusiasm or excitement for something or about doing something

* Flexibility - the quality of bending easily without breaking

* Hospitality - the friendly and generous reception and entertainment of guests, visitors or strangers

* Loyalty - a strong feeling of support or allegiance

* Work Ethic - the principal that hard work is intrinsically virtuous or worth of reward
The Best Things in Life are made from Scratch

In the South, we take our food seriously. Cooking food isn’t just a means to fuel ourselves - it’s a matter of pride. At Spring Chicken we take this to heart. That’s why we start with better ingredients and fresh produce to bring out the quality of our recipes. Recipes that have been handed down for generations.

And that is where the heart of our story lies: fresh, honest flavors made with premium ingredients. Anyone can get locally sourced produce, but not everyone can take that produce and create a meal so gosh darn delicious you feel jealous of yourself for getting the privilege of consuming it. We proudly make everything from scratch in–house everyday, from our secret recipe sauces to our fine fried chicken. Sure, it’s the hard way. We could cut corners and save a nickle. But the food won’t taste as good. And when it comes to honoring the flavors of our Southern roots, we refuse to compromise

REPORTS TO: Sous Chef
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff


Job Description:
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Requirements:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to prioritize, organize and follow through
• Ability to be a clear thinker, remain calm and resolve problems using good judgment
• Ability to work well under pressure of meeting production schedules and timelines for guests' food orders
• Ability to maintain good coordination
• Ability to work with all products and ingredients involved
• Ability to use all senses to ensure quality standards are met
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions
• Ability to comprehend and follow recipes
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co-workers as part of a team
• Must be able to maintain tact and be cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Able to effectively communicate in English, in both written and oral form

Responsibilities:
• Maintain and strictly abide by state sanitation/health regulations and (where applicable).
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.

Work Environment
• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.
• While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
controls; reach with hands and arms; talk or hear; and taste or smell.
• The employee frequently is required to walk.

Preferred:
• Minimum 2 years’ experience in high volume or upscale kitchens.
• Culinary degree from accredited school or university.
• Excellent verbal and written communication skills.
• Excellent critical thinking and decision-making skills


Hatched in 2001, 50 Eggs, Inc. owns and operates a full-service, multi-faceted, culinary and hospitality firm. Named one of the coolest multi-concept companies in the land by Restaurant Hospitality Magazine, 50 Eggs, Inc. was founded by John Kunkel and owns and operates some of the country's most popular restaurants, including the James Beard nominated and award-winning Yardbird Southern Table & Bar. 50 Eggs Inc. is also known for creating and developing Lime Fresh Mexican Grill, the fast casual Mexican chain. Kunkel, along with his 50 Eggs team, is focused on developing cutting-edge brands with unparalleled dining experiences.

Our Core Values:

* Passion - a strong feeling of enthusiasm or excitement for something or about doing something

* Flexibility - the quality of bending easily without breaking

* Hospitality - the friendly and generous reception and entertainment of guests, visitors or strangers

* Loyalty - a strong feeling of support or allegiance

* Work Ethic - the principal that hard work is intrinsically virtuous or worth of reward

Details
Salary To Be discussed
Schedule Part Time, Full Time
Experience Minimum 2 years of experience
Location 1514 S Dixie Hwy, Coral Gables, FL 33146, USA
Category Neighborhood Casual
Cuisine Southern

Skills
Fine Dining Experience
Fast-Paced Experience
Culinary Degree/Training
By applying you confirm you have these skills.

expired job post
1514 S Dixie Hwy, Coral Gables, FL 33146, USA