Banquets Cook I

Tb Isle Resort Lp; Florida; On-site; USD 36,000 - 48,000; Full time

Job summary

JW Marriott Turnberry Miami Resort & Spa in Aventura, FL is seeking a Banquets Cook I to prepare high quality banquets and made-to-order dishes. You will ensure timely production and proper plating according to company standards while maintaining a pristine kitchen environment.

Ideal candidates have a high school diploma, culinary certification or degree, and at least 2 years of culinary experience. A food safety certification is required and flexibility for holiday/weekend shifts is expected.

Qualifications

• High School diploma and/or luxury hotel experience preferred.
• Culinary certification or degree preferred and/or 2 years culinary experience.
• Food safety certification required.

Responsibilities

• Prepare high-quality banquets and made-to-order dishes according to specifications.
• Ensure compliance with health and safety regulations in all service areas.
• Maintain clean, organized kitchen and properly labeled food items.
• Manage production levels to minimize waste and meet function needs.
• Apply knife skills and sauce preparation knowledge for varied menus.
• Assist team leaders with upcoming function needs and inventories.
• Follow all safety, sanitation, and quality standards throughout shifts.

Skills

Food Safety

Professional demeanor

Multitasking

Composure under pressure

Problem solving

English language

Education

High School diploma

Culinary certification/degree

2 years culinary experience

Job description

Job Location: JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180

Position Overview

The primary function of the Banquets Cook I position is to prepare high quality food for Banquets. The Banquets Cook I is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of restaurant food items based on company specifications.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification will be required.
• Ability to maintain composure and objectivity under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities

• Approach all interactions with guests and associates in a friendly, service-oriented manner.
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing, and refined skill set in the knowledge and preparation of garnishes.
• Knowledge of pantry position products: Lettuce identification, Classical Salad presentation and preparations (e.g., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad). Solid knowledge and preparation of cold sauces, dressing, and vinaigrettes (e.g., Caesar, French, Russian, Aioli, Mayonnaise, Roquefort dressing).
• Knowledge of meat identification and cookery: various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques (e.g., braising, grilling, roasting, pan-frying, sautéing). Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques: poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying.
• Technical knowledge of vegetable preparation: various cutting techniques (e.g., brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette). A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan-frying, baking, deep-frying.
• Knowledge and ability to prepare different methods of starch cookery (e.g., risotto, rice, potatoes such as croquettes, berny, marcaire, pont-neuf, dauphinoise, dauphine, chateau, duchesse), polenta, pasta.
• Knowledge of identification, classification and preparation of mother sauces (e.g., hollandaise, béchamel, tomato, Espanola, veloute).
• Knowledge and ability to identify and prepare secondary sauces (e.g., Mornay, chasseur, choron, beurre blanc, marchand de vin, curry, normande).
• Knowledge in identification and preparation of basic soups (e.g., consommé, clear, cream, puree, bisques, chowders) as well as speciality and national soups using the various and proper thickening agents.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food-borne illness, toxins and chemical poisoning.
• Ensure team leader is aware of any special products needed for upcoming functions.
• Stay current and up to date with trends.
• Must supply their own basic tools of the trade (e.g., Chef’s knife, paring knife, peeler).
• Perform any other reasonable duties as required by management.

Education

High School diploma and/or experience in a luxury hotel or a related field preferred. Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.