Cook III - Bakery (Overnight)

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, and disability benefits

Paid time off/sick time

Complimentary team member meals

401(k) plan participation with company match

Complimentary room nights at CoralTree Hospitality managed properties

Job summary

Pier Sixty-Six in Fort Lauderdale is seeking a Cook III-Bakery Overnight to join our culinary team. You will work under the Pastry Chef, creating unique and authentic culinary experiences for our guests, while ensuring adherence to health regulations and high-quality standards.

The ideal candidate will have 1-3 years of experience in a hospitality setting, a food handling certificate, and possess the ability to work collaboratively in a team. Benefits include medical, dental, and paid time off.

Qualifications

• 1-3 years' experience as a Cook in a quality style Hotel or Restaurant.
• Ability to follow recipes and understand guest service needs.
• Experience in a team environment and ability to work with minimal supervision.

Responsibilities

• Foster relationships with the pastry team and achieve common goals.
• Maintain cleanliness and sanitation in work areas.
• Prepare and produce dessert menu items for restaurants and banquets.
• Communicate effectively with guests and co-workers.

Skills

Fluency in English

Attention to detail

Organizational skills

Problem-solving

Physical stamina

Education

High school diploma or equivalent vocational training

Food handling certificate

Certification of Culinary training or apprenticeship

Job description

We currently have an opportunity for a well‑rounded and seasoned Cook III‑Bakery Overnight to join our Pier Sixty‑Six Resort team! Reporting to the Pastry Chef, you will be an integral member of the team that creates distinctly different and authentic culinary experiences for our guests.

Responsibilities

• Foster and maintain strong, collaborative relationships with the pastry team to achieve common goals.
• Adhere to all departmental policies, service procedures, and standards, ensuring full compliance.
• Have a thorough understanding of equipment maintenance and proper usage, and ensure equipment is only used as intended.
• Anticipate and promptly respond to guest needs, offering friendly and attentive service at all times, regardless of the time of day or workload.
• Consistently maintain positive guest relations and ensure satisfaction.
• Be knowledgeable about all hotel amenities, services, and local attractions, so you can accurately respond to guest inquiries.
• Address guest complaints effectively, ensuring their satisfaction.
• Regularly monitor and uphold cleanliness, sanitation, and organization in your assigned work areas.
• Follow all state health regulations and hotel standards for sanitation.
• Meet regularly with the Chef or Sous Chef to discuss assignments, business levels, any changes, and other relevant information to support job performance.
• Complete opening duties:
  • Set up a workstation with required tools, equipment, and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Start prep work on items needed for the day.
  • Prepare and produce dessert menu items for Restaurants, In Room Dining, and Banquets following recipes and yield guides.
  • Produce centerpieces for Banquets and buffets, displaying items attractively and to specified requirements.
  • Prepare amenity orders for In Room Dining.
  • Inform the Chef on duty of any shortages before the item runs out.
  • Assist the Baker as required to ensure optimum service to guests.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food costs.
  • Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards to make clean‑up a more efficient process.
• Breakdown workstation and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach‑ins/walk‑ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review the status of work and follow‑up actions required with the Chef before leaving.
  • Perform other reasonable job duties as requested by Supervisors.

Qualifications

• Fluency in English both verbal and non‑verbal.
• Provide legible communication.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co‑workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent Hotel data.
• Ascertain departmental training needs and provide such training.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.
• Exert physical effort in transporting (50 pounds).
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management, and co‑workers to their understanding.
• This position is Overnight.

Experience, Education, & Licensure

• 1‑3 years’ experience as a Cook at a quality style Hotel or Restaurant.
• Food handling certificate.
• High school diploma or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre‑tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.