Banquet Line Cook II: Fast-Paced Fine-Dining

Biltmore Hotel; Miami (FL); On-site; USD 40,000 - 58,000; Full time

Job summary

The Biltmore Hotel in Miami is seeking a Cook II to prepare menu items for all banquet events as well as restaurant à la carte dishes, maintaining high standards of quality, presentation, and efficient production.

You will follow directions, work quickly under supervision, and adhere to BSOP procedures while contributing to a collaborative kitchen environment. A high school diploma and 1–2 years in similar settings are preferred.

Qualifications

• A High School Diploma is required
• Minimum of 1–2 years’ as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining experience, production and service preferred
• Must be able to speak, read, write and understand English
• Excellent knife skills and knowledge of various cooking methods

Responsibilities

• Work Cook station and assist all other stations in the kitchen.
• Execute all menu items, for all meal periods, in the assigned kitchen.
• Understand work safety and emergency procedures.
• Expedite a la carte orders in the absence of the Chef or Sous Chef.
• Follow standard recipes and produce sauces, stocks, and related components.
• Fabricate meat, fish and poultry with proper prep.
• Maintain cleanliness and organization throughout the day.
• Assist with prep for next day to ensure quality and cost control.
• Communicate effectively with team and supervisor.

Skills

English fluency

Math calculations

Clear communication

Attention to detail

Prioritization

Miami area knowledge

Calm under pressure

Follow directions

Guest service

Team player

Independent worker

Confidentiality

Typing skills

Computer skills

Adaptability

Multitasking

Education

High School Diploma

Job description

The Biltmore Hotel in Miami is seeking a Cook II to prepare menu items for all banquet events as well as restaurant à la carte dishes, maintaining high standards of quality, presentation, and efficient production.

You will follow directions, work quickly under supervision, and adhere to BSOP procedures while contributing to a collaborative kitchen environment. A high school diploma and 1–2 years in similar settings are preferred.