What are the responsibilities and job description for the Line Cook position at YardbirdGroup?
Deeply
rooted in Southern hospitality, Yardbird stands as an iconic
establishment celebrated by both James Beard and Bon Appétit. Cherished family
recipes and genuine warmth are infused into every bite. From its inception in
the vibrant heart of Miami Beach, Yardbird has captivated guests with its unapologetically
indulgent cuisine and award-winning bourbon selections. Join our team and be
part of a legacy that combines culinary excellence with heartfelt hospitality.
We are seeking a skilled and passionate Line Cooks to join our team. As a Line Cook, you will play a vital role in delivering our renowned Southern-inspired dishes, ensuring every plate reflects our commitment to quality, flavor, and presentation.
Responsibilities include but are not limited to :
- Prepare and cook menu items according to Yardbird’s recipes, standards, and presentation guidelines.
- Maintain a clean, organized, and efficient workstation during service.
- Ensure all food is fresh, properly stored, and prepared in compliance with food safety standards.
- Collaborate with team members to ensure smooth kitchen operations and timely service.
- Follow portion controls and minimize waste to support food cost management.
- Assist in daily prep tasks, including chopping, marinating, and assembling ingredients.
- Communicate effectively with the kitchen team and management to address any challenges.
- Uphold a positive attitude and contribute to a professional, team-oriented kitchen culture.
- Able to work well under pressure of meeting production schedules and timelines for guests' food orders
- Must be able to maintain tact and be cool under pressure
- Able to work flexible hours necessary including off hours, weekends and holidays.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- 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.
- Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance.
Preferred :
