Miramar Club – Cook I | Rose Wood

Job Description

Overview: The Cook I is responsible for prep, set up, and providing quality service in all areas of hot food production, including, but not limited to, hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

  • Monitor, Maintain complete knowledge of, and comply with all departmental policies, service procedures, and standards.
  • Ensure that standards are maintained at a superior level on a daily basis.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • 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/hotel policies and procedures.
  • Meet with the Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
  • Complete opening duties:
    • Set up a workstation with required mis en place, tools, equipment, and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies with standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Kitchen Supervisor of any supplies that need to be requisitioned for the day’s tasks.
    • Transport supplies from the storeroom and stock in designated areas.
    • Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
    • Start prep work and production of items needed for the day.
  • Select, clean, and prepare meat, seafood, and vegetables.
  • Ice down seafood three times a day according to procedures.
  • Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
  • Check the P.O.S. printer at the workstation; ensure that it is in working order and that there is enough paper available for the shift.
  • Prepare and produce Sauté, Grill, & Sauce from the menu items for designated F&B outlets.
  • Prepare all dishes following recipes and yield guides, according to department standards.
  • Inform the Chef of any shortages before the item runs out.
  • Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
  • Inform the Chef of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by the Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food costs.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the potwash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown the station and complete closing duties according to department standards:
    • Return all food items to the proper storage areas.
    • Rotate all returned products.
    • Wrap, cover, label, and date all items being put away.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
    • Return all unused and clean utensils/equipment to the specified locations.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.
    • Review the status of work and follow-up actions required with the Supervisor before leaving.
  • Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
  • All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills: 

  • Knowledge: 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 the pressure of meeting production schedules and timelines for guests’ hot food orders;
  • Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions;
  • Ability to work with all products and food 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 expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements: Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Kitchen Environment: Constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, and cooking top, as well as housekeeping and cleaning tools.

Qualifications:

  • Diploma/Some College or an equivalent combination of education and work-related experience.
  • Must have a current and valid Food Handler Certificate.

Experience:

  • Minimum three years experience as a Line Cook
  • Hotel operational exposure (i.e., Culinary) preferred
  • Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is between $21.00 and $22.13/hour. This is the pay range for this position that the Hotel reasonably expects to pay. 

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