Fine Dining Cook I — Mediterranean Cuisine

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 32,000 - 52,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life insurance

Disability benefits

401(k) plan

Free team meals

Free room nights

Job summary

Pier Sixty-Six Resort is seeking a seasoned Fine Dining Pier Top - Cook I to join our culinary team in Fort Lauderdale. You will be integral to delivering authentic Mediterranean culinary experiences to our guests under the guidance of the Sous Chef.

The role focuses on refined techniques, outstanding service, and collaboration within a high-end dining environment, reporting to the Sous Chef. Experience in fine dining and a culinary arts credential are preferred.

Qualifications

• At least 3 years of related work experience in fine dining or similar culinary settings.
• A degree from a technical, trade, or vocational school in culinary arts is highly preferred.

Responsibilities

• Develop and maintain positive working relationships with others, supporting the team to achieve common goals.
• Prepare refined dishes infusing traditional flavors and ingredients with modern techniques.
• Regulating the temperature of ovens, broilers, grills, and roasters.
• Thaw food properly by pulling it from freezer storage to refrigerate.
• Ensure proper portioning, arrangement, and garnish of dishes.
• Maintain detailed food logs, monitoring the quality and quantity of food prepared.
• Actively communicate during busy periods to facilitate assistance as needed.

Skills

Fine dining

Team collaboration

Education

Culinary arts degree

Job description

Pier Sixty-Six Resort is seeking a seasoned Fine Dining Pier Top - Cook I to join our culinary team in Fort Lauderdale. You will be integral to delivering authentic Mediterranean culinary experiences to our guests under the guidance of the Sous Chef.

The role focuses on refined techniques, outstanding service, and collaboration within a high-end dining environment, reporting to the Sous Chef. Experience in fine dining and a culinary arts credential are preferred.