Cafeteria - Cook II

Rosewood Hotel Group; United States; On-site; USD 32,373 - 33,751; Full time

Job summary

Rosewood Hotel Group is seeking a multi-talented Cook II for 1759 Cafe at Rosewood Miramar Beach. The ideal candidate will prepare menu items, ensure hygiene standards, and collaborate with the culinary team.

Qualified applicants should have a minimum of three years as a line cook, preferably with luxury hotel experience. The role demands attention to detail and adherence to kitchen protocols.

The pay range for this position is between $23.50 and $24.50 per hour.

Qualifications

• Minimum three years’ experience as a line cook.
• Hotel operational exposure preferred.
• Experience with luxury properties or brands is preferred.

Responsibilities

• Monitor and maintain compliance with departmental policies.
• Prepare and produce menu items for designated F&B outlets.
• Ensure proper storage procedures as specified by Health Department.

Skills

Attention to detail

Speed

Accuracy

Education

Diploma/some college or equivalent

Current and valid Food Handler’s card

Job description

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a multi‑talented CookII for 1759 Cafe.

Essential Duties and Responsibilities

• Monitor and maintain complete knowledge of and compliance with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Meet with Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: set up work station with required mise‑en‑place, tools, equipment and supplies according to standards; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Chef de Cuisine of any supplies that need to be requisitioned; transport supplies from the storeroom and stock in designated areas; inspect the cleanliness and organization of the line and work stations; start prep work and production of items needed for the day.
• Select, clean and prepare meat, seafood and vegetables; ice down seafood three times a day according to procedures.
• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
• Check POS printer at the work station; ensure that it is in working order and has enough paper available for the shift.
• Prepare and produce sauté, grill and sauce from the menu items for designated F&B outlets.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform the Chef de Cuisine of any shortages before the item runs out; communicate any assistance needed during busy periods to ensure optimum service to guests.
• Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements; minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables; transport empty, dirty pots and pans to the potwash station; direct and assist stewards to make clean up a more efficient process.
• Breakdown work station and complete closing duties according to department standards: return all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach‑ins/walk‑ins, shelves, return all unused and clean utensils/equipment to the specified locations, turn off all equipment not needed for the next shift, restock items that were depleted during the shift, and review status of work with the Supervisor before leaving.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• Perform any other duties as required.

Confidentiality

While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize and follow up; clear thinker; remain calm and resolve problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co‑workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills

• Knowledge and ability to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow through; be a clear thinker, remain calm and resolve problems using good judgment; work well under pressure to meet production schedules and timelines for guests’ hot food orders.
• Maintain good coordination; transport cases of received goods to the work station; carry pots and pans of food from storage/prep areas to the serving line; work an 8‑12 hour shift in hot, noisy and sometimes close conditions.
• Work with all products and food ingredients involved; use senses to ensure quality standards are met.
• Differentiate dates; operate, clean and maintain all equipment required in job functions.
• Comprehend and follow recipes; expand and condense recipes; produce creative and artistic food work; perform job functions with minimal supervision; work cohesively with co‑workers as part of a team.

Language

Required to speak, read and write English with fluency; other languages preferred.

Physical Requirements

• Exert physical effort in transporting 20 pounds; endure various physical movements throughout the work areas; reach up and down; remain stationary at times; communicate satisfactorily with guests and co‑workers.
• Kitchen environment constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications

• Diploma/some college or equivalent combination of education and work‑related experience.
• Current and valid Food Handler’s card.

Experience

• Minimum three years’ experience as a line cook.
• Hotel operational exposure (i.e., culinary) preferred.
• Experience with a luxury or ultra‑luxury property or brand preferred.

Pay

The pay range for this position is $23.50 to $24.50 per hour.