Cold Kitchen Supervisor – Garde Manger

Loews Hotels, LLC.; Miami Beach (FL); On-site; USD 38,000 - 58,000; Full time

Benefits offered by this job

Health & wellness benefits

401(k) with company match

Paid sick days, vacation, holidays, &p

Tuition reimbursement

Pet insurance

Team member hotel rates & other perks

Job summary

Loews Miami Beach Hotel is seeking a skilled Cook to oversee the preparation and production of all cold food items, supervise Pantry/Prep staff, and ensure high-quality ingredients are used. The role requires strong kitchen leadership, sanitation knowledge, and experience in upscale, high-volume settings.

You will supervise setup, manage equipment, monitor plating standards, and assist with closing duties to keep the kitchen organized and compliant with safety policies.

Qualifications

• High School Diploma or equivalent.
• Post-secondary culinary training/certification as Cook.
• At least 1 year experience cooking in an upscale, high-volume hotel or freestanding restaurant or equivalent.
• Thorough knowledge of Food Service Sanitation Standards.
• Thorough knowledge of standard kitchen equipment and its use.

Responsibilities

• Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel.
• Supervises/setup and organization of work area with all necessary supplies and equipment.
• Oversees/receives, inspects, rotates all food products to ensure fresh, high-quality ingredients.
• Monitors plating of cold foods to ensure adherence to presentation guidelines.
• Ensures closing side work is complete and kitchen is secure at end of shifts.

Skills

Teamwork

Food safety

Attention to detail

Communication

Education

Post-secondary culinary training/certification as Cook

High School Diploma or equivalent

Tools

Kitchen equipment operation

Job description

Loews Miami Beach Hotel is seeking a skilled Cook to oversee the preparation and production of all cold food items, supervise Pantry/Prep staff, and ensure high-quality ingredients are used. The role requires strong kitchen leadership, sanitation knowledge, and experience in upscale, high-volume settings.

You will supervise setup, manage equipment, monitor plating standards, and assist with closing duties to keep the kitchen organized and compliant with safety policies.