Accor: Line Cook II, Mimi Kakushi — Miami Beach, FL, United States

About Accor

Accor operates in hospitality through hotels, restaurants and lifestyle destinations. Its employer material describes a collection of brands with different identities and a common focus on guest experiences. The business therefore brings together the service and operational functions needed to run hospitality venues, rather than offering one uniform hotel product. Its recruitment introduction emphasises opportunities across professions within hotels and other hospitality settings, reflecting the range of work involved in delivering those experiences.

The position and its setting

Accor lists Line Cook II, Mimi Kakushi in Miami Beach, FL, United States, under reference REF123909S. The details below separate the work described by the employer from essential conditions, preferred experience and practical preparation advice.

• Employment type: Full-time
• Employer listing date: 24 October 2026
• Brands: Delano

Responsibilities and work described

• 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
• Support: the setup, organization, and smooth operation of the assigned kitchen station
• Preparation: 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
• Monitoring: proper storage, labeling, rotation (FIFO), and freshness of all food products to maintain the highest quality standards
• Quality / delivery: all refrigeration, storage, and work areas are kept clean, organized, and compliant with health department regulations
• Preparation: daily food and supply requisitions as required for production
• Support: 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

Essential requirements and candidate background

• SPECIFIC JOB KNOWLEDGE & SKILLS
• The ideal candidate must demonstrate the following:
• Knowledge: broiler, sauté, fry, roast, moist-heat, and other standard cooking methods
• Understanding: food safety, sanitation, and hygiene standards
• Operate standard kitchen equipment including stoves, ovens, broilers, steamers, kettles, and similar tools
• Basic mathematical skills for recipes, measurements, requisitions, and portion control
• 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
• Stand for extended periods and work efficiently in confined spaces
• Perform duties in environments with varying and extreme temperature ranges
• Attention to detail and pride in food quality and presentation
• 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

Location, schedule and contract conditions

For this overseas or regional listing, confirm work authorisation and any location restrictions with the employer. The location does not establish visa sponsorship or permission to work remotely from India.

• Work arrangement: On-site
• Advertised location: Miami Beach, FL, United States

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Line Cook II, Mimi Kakushi vacancy is not an offer for reference REF123909S; use the employer’s own pay disclosure and recruitment communication.

A closing date is not confirmed in this article. Check the current employer page before submitting: an undated posting can change or be withdrawn.

How to apply to Accor

Applications follow the official employer page linked below.

Open the official Accor posting below and match the title and reference REF123909S.

Compare your qualifications and experience with the essential conditions for the Miami Beach, FL, United States position, then read the preferred criteria separately.

Prepare an accurate CV and the supporting items requested in that employer’s application. Provide only information and documents you are authorised to share.

Use the employer’s application option, complete the required fields and review the submission. Retain the acknowledgement when one is provided. Job Alerts World does not receive the application.

Practical preparation: quality control

Quality-control experience is clearer when it describes what was checked, the acceptance basis and how a non-conforming result was handled. Include the records or review process where those were part of your work.

Relevant skills

• quality control
• maintenance
• food safety
• culinary operations
• food preparation
• menu planning
• kitchen operations