Line Cook - J1 Visa Training Program USA South Florida

The Exchange Visitor Program provides highly educated foreign employees and students the opportunity to visit the United States for a short amount of time to receive on-the-job training and engage in cultural exchange.

Salumeria 104 | Graspa Group Hospitality

LOCATION : South Florida, USA

PROGRAM TYPE : J-1 Trainee (Culinary)

POSITION : Line Cook Trainee (Full-Time Training Program)

ABOUT GRASPA GROUP

We are a Miami-based, award-winning hospitality firm known for creating and operating a diverse portfolio of original, Italian-accented restaurant concepts. Currently, Graspa Group is comprised of five successful culinary concepts and a total of twelve locations throughout South Florida.

Our restaurants-including our well-known Salumeria 104 locations distinguished for their warm hospitality, authentic Italian spirit, and a commitment to quality. Joining our team means gaining true hands-on experience in an immersive, high-volume U.S. culinary environment.

Eligibility Requirements

Trainees must be professionals who :

Possess a degree or certificate from a non-U.S. postsecondary academic institution AND

Have at least 5 years of work experience outside the United States in the culinary field.

We are specifically recruiting culinary trainees for Line Cook positions at our Salumeria restaurants.

POSITION SUMMARY - LINE COOK (TRAINEE)

The Line Cook supports the culinary team by maintaining food quality, consistency, and execution in accordance with Salumeria 104 standards. This role includes preparing, cooking, garnishing, and presenting dishes while learning the authentic techniques behind our Italian-inspired menu.

PRIMARY TRAINING DUTIES & RESPONSIBILITIES

Inspect food preparation and serving areas to ensure safe, sanitary food-handling practices.

Turn, stir, season, and cook food according to recipes and chef direction.

Observe and test foods for proper cooking using tasting, smelling, and piercing methods.

Weigh, measure, and mix ingredients using standard kitchen equipment.

Portion, arrange, and garnish dishes to meet recipe and presentation standards.

Maintain a clean and hygienic kitchen environment at all times.

Regulate temperatures of ovens, broilers, grills, and roasters.

Assist or substitute for other cooks as directed by the chef or management.

Bake, roast, broil, and steam various foods according to menu and recipe guidelines.

Wash, peel, cut, and seed vegetables and fruits.

Execute cleaning and sanitation duties for workstations and equipment.

Ensure proper execution of recipes, menu items, and plating.

Store unused food properly to minimize waste and protect food quality.

Prepare daily lists of perishable items to ensure proper rotation.

Maintain quantity and quality control consistent with pars set by the Head Chef.

Follow all company rules, policies, and procedures.

Perform additional duties such as dishwashing, prep work, or cleaning when required.

PHYSICAL REQUIREMENTS

Ability to work in extreme temperatures (freezers at -10°F and kitchens up to +110°F).

Ability to grasp, lift, and carry up to 50 lbs., including equipment and food items.

Ability to bend, stoop, squat, push, and pull up to 50 lbs. regularly.

Ability to operate and move carts / equipment weighing up to 250 lbs.

Ability to perform cutting and prep work on surfaces 3-4 feet high.

MINIMUM QUALIFICATIONS

5 years of line cook or culinary production experience , preferably in high-volume restaurants or hotels.

Strong cooking and production skills with attention to detail.

Ability to work effectively as part of a team.

Availability to work nights, weekends, and holidays.

Willingness to work long, flexible hours as needed.

WHY TRAIN WITH US?

Authentic Italian culinary training in a high-volume, fast-paced environment.

Exposure to U.S. hospitality standards and kitchen operations.

Hands-on mentorship from experienced chefs.

South Florida location offering a rich cultural experience outside of work.