Cook I - Cafeteria

Resorts World OMNI LLC; Miami (FL); On-site; USD 32,000 - 46,000; Full time

Job summary

Resorts World OMNI LLC in Miami, FL seeks a skilled kitchen professional responsible for maintaining and setting up food production and quality control across meat, fish, fowl, sauces, stocks, and all other items across stations.

The role requires preparing items per recipes, ensuring freshness, proper storage, and cleanliness; candidates should have high school diploma (culinary training preferred) and 1-3 years cooking experience, with weekend and rotating shifts.

Qualifications

• High school diploma or equivalent; culinary program preferred.
• 1–3 years of cooking experience; hotel/restaurant background preferred.
• Flexible weekend and rotating shifts.
• Knowledge of broiling, sauté, fry, roast, moist heat cooking methods.
• Ability to read and follow recipes and measurements.
• Basic math for requisitions and portion sizes.

Responsibilities

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
• Prepares daily requisitions for supplies and food items for production.
• Participates in complex preparation and cooking of food.
• Assists the Junior Sous Chef/Sous Chef/Executive Chef with planning, coordination and other tasks as required.
• Reads and employs math skills to follow recipes.
• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

Skills

Food preparation

Quality control

Sanitation standards

Cooking methods

Reading recipes

English proficiency

Education

High school diploma

Culinary training / apprenticeship

Job description

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

ESSENTIAL DUTIES & RESPONSIBILITIES:

• 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 for 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.
• Participates in complex preparation and cooking of food
• Assists the Junior Sous Chef/Sous Chef/Executive Chef with planning, coordination and other tasks as required.
• Reads and employs math skills to follow recipes.
• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual 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 necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and communicate with other team members.
• 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.

WORK EXPERIENCE & EDUCATION REQUIREMENTS:

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.
• High school diploma or equivalent required. Culinary or Apprenticeship program preferred.
• One to three years cooking experience required. Prior hotel and restaurant cooking experience preferred.

Candidates must have flexible availability to work weekends and rotating shifts, including AM (7:00 AM – 3:00 PM) and PM (3:00 PM – 11:00 PM) schedules.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.