Cook I Garde Manger

Loews Hotels & Co; Miami Beach (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

Loews Miami Beach Hotel is seeking a seasoned cook to oversee the prep and production of cold foods in a high-volume, upscale setting. You will supervise Pantry/Prep staff, organize the workstation, and ensure freshness and presentation align with standards.

The role requires strong knowledge of food safety, proper equipment use, and the ability to work weekends and holidays. English proficiency and physical stamina are essential, with responsibilities extending to closing side work and kitchen

Qualifications

• High School Diploma or equivalent required.
• 3+ years cooking in upscale, high-volume setting; culinary training/certification is a plus.
• Sanitation standards knowledge is required.
• Knowledge of standard kitchen equipment and its use.
• Ability to stand, stoop, bend; lift up to 50 pounds.
• Ability to read, write and speak English.
• Flexible schedule including weekends and holidays.

Responsibilities

• Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel.
• Supervises/setup and organization of work area with supplies and equipment.
• Ensures standardized recipes are followed in cold menu item preparation.
• Assists Pantry/Preparation personnel as needed.
• Monitors plating for adherence to presentation guidelines.
• Operates knives, slicers, mixers and other equipment safely.
• Notifies Supervisor of equipment malfunctions or hazards.
• Cleans and returns area and ingredients to storage; completes closing side work.
• Other duties as assigned.

Skills

Cooking experience

Food safety

Kitchen equipment knowledge

English reading/writing

Lifting up to 50 pounds

Education

High School Diploma

Culinary training/certification

Job description

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

Job Specific

• Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel
• Supervises/set up and organization of work area with all necessary supplies and equipment
• Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
• Supervises/preparation and storage of raw food products prior to final assembly of cold food items
• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
• Assists Panty/Preparation personnel with completion of all duties as needed
• Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Returns utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or areas of concern
• Is polite, friendly, and helpful to guests, management and fellow team members
• Executives emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• High School Diploma, or equivalent
• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as \"Cook\" from a recognized culinary training school and two year hands on experience
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend; lift and carry up to 50 pounds
• Ability to read, write and speak English
• Ability to work flexible schedule to include weekends and holidays