Beaches Cook III

The Boca Raton; Boca Raton (FL); Hybrid; USD 28,000 - 40,000; Full time

Job summary

The Boca Raton is seeking an experienced kitchen professional to join the culinary team. The ideal candidate will prepare items per standard recipes and ensure consistent quality for guests, while maintaining proper storage and cleanliness in a fast-paced environment.

Responsibilities include daily requisitions, reading recipes, and working with team members across the kitchen to deliver exceptional dining experiences.

Qualifications

• High school diploma required; culinary or apprenticeship program preferred.
• Two to three years cooking experience in hotel/restaurant environment.
• Ability to read, write, speak and understand English; follow recipes and requisitions.

Responsibilities

• Prepares all food items according to standard recipes for guest checks.
• Checks proper storage of product, rotates stock and maintains cleanliness.
• Prepares daily requisitions for supplies and food items.
• Reads and applies math to follow recipes.

Skills

Broiler cooking

Sauté/Fry/Roast

Sanitation standards

Kitchen equipment operation

Reading recipes & math

Physical endurance

Education

High school diploma

Culinary or Apprenticeship preferred

Tools

Stoves & ovens

Broilers & steamers

Job description

The ideal candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat, and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak, and understand the English language to complete requisitions read recipes and communicates with other team members.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces. Ability to perform duties within extreme temperature ranges.

Essential Functions

Job duties include, although are not limited to:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.

Internal Relationships

Reports to The Chef in charge of the department.

External Relationships

Has regular contact with Culinary & Food and Beverage departments.

Qualifications and Education/Experience Requirements

• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.
• High school diploma required. Culinary or Apprenticeship program preferred. Minimum two to three years cooking experience in a hotel/restaurant environment required.

Physical Requirements

Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.
In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.