The Revere Room – Cook I | Rose Wood

Job Description

Overview

Work as part of the culinary team to produce lunch & dinner menu items, including items pertaining to diets, tray line needs, and special events.  Work closely with the Chef, Sous Chefs, and the Culinary Team to ensure that the company dining needs are met in a timely manner and assist in supervising and teaching prep cooks the proper handling techniques of food, equipment, and food prep.

  

Essential Responsibilities:

  • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and various other kitchen equipment.
  • Assume 100% responsibility for the quality of products served.
  • Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
  • Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
  • Portion food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintain a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
  • Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
  • Follow proper plate presentation and garnish setup for all dishes.
  • Handle, store, date, and rotates all products as per policies, making sure that all perishables are kept at proper temperatures
  • Note any out-of-stock items or possible shortages, and return all food items not used to designated storage areas, being sure to cover/date all perishables;
  • Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per policies.

 

Requirements:

  • Maintain a professional and courteous manner whilst at work.
  • Be known for being honest, reliable, confidential, and trustworthy.
  • Follow all company and safety and security policies and procedures
  • Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager and complete safety training and certifications.
  • Ensure guest and employee privacy and security by respecting confidential information
  • Anticipate and address guests service needs.
  • Be proactive, ask questions, and be responsible for the action or lack thereof.
  • Ensure uniform and personal appearance are clean and professional
  • Speak with others using clear and professional language.         
  • Carry out any reasonable requests made by the manager and other management team members in a timely manner.
  • Weekends and holidays are required.

 

Competitive Benefits:

  • Medical
  • Dental
  • Vision
  • 401k
  • Life Insurance and AD&D  
  • Short-Term and Long-Term Disability  
  • Complimentary Room Nights

 

Connect with us:

LinkedIn: https://www.linkedin.com/company/rosewood-hotels-&-resorts

Facebook: https://www.facebook.com/RosewoodMiramar

Instagram: https://www.instagram.com/rosewoodmiramar

 

Experience: Minimum two years experience in kitchen preparation and cooking for a 4- or 5-star hotel or restaurant.

 

Education: High school diploma and culinary background.

 

General Skills: Strong verbal and written communication skills; able to work quickly and accurately at all times; adaptable to a range of activities on any given day – an effective team worker; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good directions thoroughly; understand a guest’s service needs; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.

 

Technical Skills: Thorough knowledge of all kitchen services and amenities; ability to follow directions and provide clear directions to others.

 

Language: Required to speak, read, write English, and do basic mathematics. Bilingual in Spanish preferred.


Licenses and Certifications: Serv Safe Management Certification or Food Handlers Certification required

Physical Requirements: Must be able to exert physical effort in transporting food and kitchen items, endure various physical movements throughout the work areas, and reach up and down. Ability to stand for extended periods of time. Ability to bend, lift and carry heavy objects up to 30 lbs.


The pay scale for this position is between $21.63 and $22.13/hour. This is the pay range for this position that the Hotel reasonably expects to pay.

Location