Cook II Garde Manger

Loews Hotels & Co; Miami Beach (FL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid sick days, vacation, holidays

Tuition reimbursement

Pet insurance

Team member hotel rates

Job summary

Loews Miami Beach Hotel invites applications for a cook role in our upscale hotel kitchen, located in South Beach. The position focuses on food preparation, quality, and adherence to recipes and safety standards.

Responsibilities include setting up the work area, inspecting ingredients, following recipes, portion control, and timely service. Flexibility to work weekends/holidays is required; prior culinary training is preferred.

Qualifications

• High School Diploma or equivalent required.
• Post-secondary culinary training/certification as 'Cook' preferred.
• Thorough knowledge of Food Service Sanitation Standards.
• Ability to stand, lift up to 50 pounds.
• English reading/writing and speaking ability required.
• Flexible schedule including weekends and holidays.

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment.
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used.
• Prepares and stores raw food products properly.
• Follows standardized recipes in the preparation and cooking of menu items.
• Adheres to established portion control guidelines, minimizes waste.
• Plates cold foods according to established plating/presentation guidelines.
• Monitors finished product to ensure food is served promptly, notifies supervisor of delays.
• Ensures that a quality product is prepared and served in a timely manner.
• Follows Governmental Food Sanitation Standards at all times.
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces.
• Uses knives, slicers, mixers, choppers, grinders and all other equipment safely.
• Notifies supervisor of equipment malfunction or safety hazard.
• Provides Steward with timely notification of need for clean dishes, pots, pans.
• Returns cooking utensils to pot wash area and informs Steward of hot items.
• Cleans and breaks down work area and stores unused ingredients properly.
• Ensures closing side work is complete and kitchen is secure at end of shift.
• Other duties as assigned.

Education

High School Diploma or equivalent

Culinary training/certification as Cook

Job description

Loews Miami Beach Hotel offers careers at a reimagined oceanfront resort in South Beach. Team members support 790 renovated guestrooms and suites, direct beach access, an oceanfront pool deck, Sea Spa, six restaurants and lounges, and more than 65,000 square feet of meeting space.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more

Job Specific

• Sets up and organizes work area with all necessary supplies and equipment
• Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
• Prepares and stores raw food products properly
• Follows standardized recipes in the preparation and cooking of menu items
• Adheres to established portion control guidelines, minimizes waste
• Plates cold foods according to established plating/presentation guidelines
• Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Follows all Governmental Food Sanitation Standards at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of and equipment malfunction or safety hazard immediately
• Provides Steward with timely notification of need for clean dishes, pots, pans etc.
• Returns cooking utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all unused 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 shift
• 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 employees
• Executes 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 its equivalent
• Post Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent
• 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