Cook III

Tommy Bahama; Indio (CA); On-site; USD 25,000 - 30,000; Full time

Job summary

Tommy Bahama Miramonte is seeking a Cook III to prepare, cook, and execute banquet menus in a high-volume setting and to support the Employee Dining Room operations. This role requires a dependable, organized culinary professional who can work independently while maintaining exceptional quality and presentation.

You will follow BEOs, manage mise en place, and collaborate with the culinary team to ensure warm hospitality and safe, consistent meals for staff and guests alike.

Qualifications

• Minimum of 2 years of banquet, hotel, resort, or high-volume restaurant experience.
• Experience preparing both banquet and à la carte food.
• Strong organizational and time-management skills.
• Must be available to work mornings, evenings, weekends, and holidays.

Responsibilities

• Prepare, cook, and execute banquet menus according to BEOs, recipes, and quality standards.
• Complete daily mise en place to ensure timely and efficient banquet execution.
• Assist with banquet setup, service, replenishment, and breakdown as needed.
• Oversee daily production and service for the Employee Dining Room.
• Prepare and maintain the salad bar, hot line, and cold food offerings throughout meal periods.
• Ensure all food is prepared with consistency, freshness, and attention to presentation.
• Follow all food safety, sanitation, and HACCP standards.
• Maintain a clean, organized, and safe work environment.
• Assist with receiving, storing, labeling, dating, and rotating products using FIFO practices.
• Communicate inventory needs and production concerns to culinary leadership.
• Support other culinary outlets and special events as business demands require.
• Foster a collaborative team environment while delivering exceptional hospitality to guests and fellow associates.

Skills

Banquet experience

High-volume dining

Organization

Time management

Knife skills

Food safety

Sanitation

Independence

Job description

Overview

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

The Cook III is The Cook III is responsible for preparing, cooking, and executing banquet events while supporting the daily operation of the Employee Dining Room (EDR). This role requires a dependable, organized culinary professional who can work independently, maintain exceptional food quality, and contribute to a positive, team-oriented kitchen culture.

Salary $20.00 Hourly

Responsibilities

Essential Responsibilities

• Prepare, cook, and execute banquet menus according to Banquet Event Orders (BEOs), recipes, and quality standards.
• Complete daily mise en place to ensure timely and efficient banquet execution.
• Assist with banquet setup, service, replenishment, and breakdown as needed.
• Oversee daily production and service for the Employee Dining Room.
• Prepare and maintain the salad bar, hot line, and cold food offerings throughout meal periods.
• Ensure all food is prepared with consistency, freshness, and attention to presentation.
• Follow all food safety, sanitation, and HACCP standards.
• Maintain a clean, organized, and safe work environment.
• Assist with receiving, storing, labeling, dating, and rotating products using FIFO practices.
• Communicate inventory needs and production concerns to culinary leadership.
• Support other culinary outlets and special events as business demands require.
• Foster a collaborative team environment while delivering exceptional hospitality to guests and fellow associates.

Qualifications

Qualifications

• Minimum of 2 years of banquet, hotel, resort, or high-volume restaurant experience.
• Experience preparing both banquet and à la carte food preferred.
• Ability to work independently with minimal supervision.
• Strong organizational and time-management skills.
• Knowledge of basic culinary techniques, knife skills, food safety, and sanitation.
• Ability to stand for extended periods and lift up to 50 pounds.
• Must be available to work mornings, evenings, weekends, and holidays.

Preferred Attributes

• Passion for hospitality and quality-driven food execution.
• Positive attitude with a willingness to learn and support the team.
• Strong work ethic and accountability.
• Ability to adapt in a fast-paced, high-volume environment.
• Commitment to delivering memorable experiences for both guests and fellow associates.

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