Michael's Genuine
  • Prep Cook
  • Miami, FL, USA
  • Hourly
  • Full Time

health insurance, life insurance, 401k


General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Chef de Cuisine/ Kitchen Manager and the Sous Chef, the Line Cook is responsible for...

Essential Function:

  • Manage and run production lines
  • Insure spec guidelines are followed, log and report any discrepancies
  • Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
  • Record product, packaging, and order information on specified forms and records.
  • Actively cook/prep/assemble where needed.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Assumes 100% responsibility for quality of products served.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
  • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates all products properly.
  • Assists in food prep assignments during off-peak periods as needed.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.

Competencies:

  • Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
  • Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
  • Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
  • Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.


Qualifications: 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.

Education and/or Experience:

  • A minimum of 2 years of experience in kitchen preparation and cooking.

Language Skills:

  • Ability to read, speak and interpret documents in clear English.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.

Physical Ability

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Michael's Genuine
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