Banquets Cook I — Elevate Luxury Resort Events

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

401(k) plan with company match

Complimentary team meals

Complimentary room nights at CoralTree

Job summary

Pier Sixty-Six Resort in Fort Lauderdale is seeking a well‑rounded Cook I - Banquets to join our culinary team. You will be an integral member, creating distinctively different and authentic banquet experiences for our guests in a high‑volume environment.

Reporting to the Sous Chef, you will support the culinary department with a passion for culinary arts and a service‑oriented attitude. Must have 3+ years of related experience and a relevant technical or vocational education.

Qualifications

• 3+ years of related work experience required.
• A technical, trade or vocational school degree or equivalent experience preferred.

Responsibilities

• Develop and maintain positive working relationships and support your team to reach common goals.
• Prepare and cook food according to recipes, quality standards, presentation standards, and checklists.
• Regulate temperatures of ovens, broilers, grills, and roasters.
• Serve food in proper portions and ensure correct receptacles.
• Maintain food logs and monitor quality and quantity of prepared items.
• Inform Chef of excess items for daily specials and communicate needs during busy periods.
• Adhere to safety and security policies and report issues to management.
• Stand for extended periods and move objects up to 25 pounds as needed.

Skills

Banquet cooking

Team collaboration

Food safety

3+ years experience

Education

Technical or vocational training

Job description

Pier Sixty-Six Resort in Fort Lauderdale is seeking a well‑rounded Cook I - Banquets to join our culinary team. You will be an integral member, creating distinctively different and authentic banquet experiences for our guests in a high‑volume environment.

Reporting to the Sous Chef, you will support the culinary department with a passion for culinary arts and a service‑oriented attitude. Must have 3+ years of related experience and a relevant technical or vocational education.