Corsair Lead Line Cook

Tb Isle Resort Lp; Florida; On-site; USD 40,000 - 60,000; Full time

Job summary

Tb Isle Resort Lp is seeking a Lead Line Cook to join their team at JW Marriott Turnberry Miami Resort & Spa in Aventura, FL. This full-time position focuses on preparing high-quality food for various outlets, ensuring timely and accurate preparation in adherence to company specifications.

The ideal candidate will have culinary experience, knowledge of cooking techniques, and be able to communicate effectively in English. Duties include maintaining kitchen cleanliness, complying with health standards, and preparing a variety of dishes.

Qualifications

• High School diploma and/or experience in a luxury hotel or related field preferred.
• Culinary certification or degree preferred and/or a minimum of 5 years of culinary experience.
• Ability to communicate in English (second language is a plus).

Responsibilities

• Prepare high-quality food for various outlets in line with company specifications.
• Comply with health and safety regulations for safe operations.
• Maintain kitchen cleanliness and organization.

Skills

Knife-cutting techniques

Culinary trends knowledge

English communication

Chemical handling knowledge

Flexibility

Education

High School diploma or Culinary certification

Tools

Chef’s knife

Job description

Overview

Lead Line Cook position at JW Marriott Turnberry Miami Resort & Spa, Aventura, FL. Full-time role focused on preparing high-quality food for various outlets, with timely, accurate preparation and plating for banquet or restaurant items in line with company specifications and function contracts.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Comply with the hotel’s standards and regulations to encourage safe and efficient operations.
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and the kitchen in a clean, organized state with all food items labeled and dated to facilitate production and goals.
• Keep production at an adequate level to minimize leftovers and waste.
• Demonstrate knowledge and timely skills in knife-cutting techniques (cutting, dicing, slicing) and garnishes preparation.
• Identify and prepare pantry items and classic salads; prepare items such as Niçoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.
• Knowledge of meat identification, cuts, and cooking techniques (braising, grilling, roasting, pan frying, sautéing) with accurate cooking temperatures.
• Knowledge of seafood, crustaceans, mollusks, and varied cooking techniques (poaching, simmering, deep-frying, baking, broiling, sautéing, pan-frying).
• Knowledge of vegetable preparation and cooking methods (brunoise, paysanne, dice, julienne, etc.) and proper cooking preparations (boiling, blanching, steaming, grilling, baking, deep-frying).
• Ability to prepare various starch cookery methods (risotto, rice, potatoes, polenta, pasta).
• Knowledge of mother sauces (hollandaise, béchamel, tomato, Espanola, velouté) and secondary sauces (Mornay, chasseur, choron, beurre blanc, marchand de vin, curry, normande).
• Identify and prepare basic soups and specialty national soups with appropriate thickening agents.
• Understanding of food safety, critical control temperatures, danger zones, cross-contamination, sanitization, and related topics.
• Communicate upcoming special products for functions to the team leader.
• Stay current with culinary trends.
• Supply personal basic tools of the trade (e.g., Chef’s knife, paring knife, peeler).
• Perform other reasonable requests from management as needed.

Education

• High School diploma and/or experience in a luxury hotel or related field preferred.
• OR Culinary certification or degree preferred and/or a minimum of 5 years of culinary experience.

Skills and Abilities

• Ability to communicate in English (second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment/machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout the shift.
• Ability to push/pull/lift up to 50 lbs.
• Ability to multitask and provide direction under pressure.
• Work in areas of high heat and humidity.