Cook II- Cafeteria

FAENA; Miami Beach (FL); On-site; USD 38,000 - 55,000; Full time

Job summary

The Cook 2 – Cafeteria at Faena Hotel Miami Beach plays a key role in preparing nutritious, high-quality meals for Faena team members while upholding food safety standards. Under the Cook I – Cafeteria and Sous Chef, this position contributes to daily menu execution, proper food handling, and teamwork in a fast-paced, high-volume environment.

Candidates should have at least one year of relevant kitchen experience, with knife skills, HACCP knowledge, and flexibility to work mornings, evenings,

Qualifications

• Minimum 1 year of experience in a high-volume kitchen.
• Knowledge of basic cooking techniques and portion control.
• Understanding HACCP and food safety practices.
• Food Handler or ServSafe Certification required.
• Ability to work early mornings, evenings, weekends, and holidays.

Responsibilities

• Prepare and cook menu items according to recipes and production schedules.
• Assist with lunch, dinner, and overnight meal prep as assigned.
• Maintain cleanliness, sanitation, and proper portion control.
• Support line and buffet stations and assist with events.
• Communicate with supervisors on production needs.

Skills

High-volume kitchen experience

Knife skills

Food preparation

Portion control

HACCP knowledge

ServSafe Certification

Flexible schedule

Job description

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Job Overview

The Cook 2 – Cafeteria plays an essential role in the daily operation of the Employee Cafeteria at Faena Hotel Miami Beach. This position is responsible for preparing and serving nutritious, high-quality meals for team members while maintaining the highest standards of food safety, cleanliness, consistency, and efficiency.

Working under the direction of the Cook I – Cafeteria, Sous Chef, the Cook 2 assists with food preparation, production, service, and kitchen organization. This role supports daily menu execution, maintains proper food handling procedures, and contributes to a positive dining experience for Faena team members through teamwork, professionalism, and attention to quality.

Duties And Responsibilities

Culinary Preparation & Execution

• Prepare and cook menu items according to standardized recipes and production schedules.
• Assist with lunch, dinner, and overnight meal preparation as assigned.
• Prepare vegetables, proteins, starches, soups, sauces, salads, and other cafeteria menu items.
• Ensure food is prepared on time while maintaining quality, consistency, and proper portion control.
• Help to replenish buffet and serving line throughout meal periods.
• Assist with special employee events, celebrations, and holiday meals.

Operational Standards

• Ensure cleanliness, organization, and sanitation of assigned work areas and equipment at all times.
• Follow all food safety and hygiene standards in accordance with HACCP and local health regulations.
• Properly label, date, and store all prepared items.
• Report any maintenance or product quality issues immediately to the supervising chef.
• Contribute to minimizing waste and controlling food costs by following portion and production guidelines.

Teamwork & Collaboration

• Work collaboratively with the cafeteria kitchen team to ensure efficient daily operations.
• Support cooks and utility staff when needed.
• Communicate effectively with supervisors regarding production needs and inventory.
• Participate in daily line-ups, training sessions, and safety meetings.
• Maintain a positive attitude and contribute to a respectful, inclusive work environment.

Qualifications

• Minimum 1 year of experience in a high-volume kitchen, hotel, employee cafeteria, healthcare, institutional, or restaurant environment.
• Knowledge of basic cooking techniques, knife skills, food preparation, and portion control.
• Ability to prepare large-volume recipes while maintaining consistency and quality.
• Understanding HACCP, food safety, and sanitation practices.
• Food Handler or ServSafe Certification required.
• Ability to work flexible schedules, including early mornings, evenings, weekends, and holidays.

Personal Attributes

• Dependable and punctual.
• Strong work ethics with a positive attitude.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Team-oriented with good communication skills.
• Committed to cleanliness, organization, and continuous improvement.

Physical Abilities

Ability to lift up to 25 pounds; Ability to move safely in uneven terrain or in confined spaces; Ability to see and respond to dangerous situations; Ability to see and respond to dangerous situations; Ability to remain in stationary position for 8 hours or more. Walking and standing are required for the rest of the working day. Length of time of these tasks may vary from day to day and task to task; Availability to work When Facility Is Open: This could include nights, weekends, and holidays.

• CPR and First Aid certified.
• Medium Work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly to move objects.
• May occasionally lift and/or move up to 25 pounds.