Banquet Line Cook II: Fast-Paced Fine Dining Prep

Biltmore Hotel; Miami (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

The Biltmore Hotel Miami Coral Gables is seeking a Cook II to prepare banquet and restaurant items to the hotel’s high standards. The role requires fast, accurate production under supervision and adherence to BSOP’S.

You will work across stations, help with sauces, stocks and basic garde manger tasks in a dynamic kitchen environment. Ideal candidates have 1–2 years in a hotel/restaurant kitchen with fine dining exposure, strong knife skills and a collaborative approach.

Qualifications

• 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

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 or work flow assignments effectively in the absence of the Chef or Sous Chef.
• Fully understand the importance of and have the ability to utilize standard recipes.
• Produce Mother Sauces, stocks, and use them to make other sauces.
• Competent in fabricating all meat, fish and poultry.
• Understand herbs and seasonings; basic garde manger skills.
• Produce basic specialty dishes (e.g., Paella, Stews, gumbo).
• Maintain timeliness of orders from kitchen to dining room.
• Follow house rules and maintain a positive attitude.

Skills

English proficiency

Knife skills

Team player

Multitasking

Food safety

Education

High School Diploma

Job description

The Biltmore Hotel Miami Coral Gables is seeking a Cook II to prepare banquet and restaurant items to the hotel’s high standards. The role requires fast, accurate production under supervision and adherence to BSOP’S.

You will work across stations, help with sauces, stocks and basic garde manger tasks in a dynamic kitchen environment. Ideal candidates have 1–2 years in a hotel/restaurant kitchen with fine dining exposure, strong knife skills and a collaborative approach.