Garde Manger Cook II

Loews Hotels & Co; Miami Beach (FL); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Health & Wellness

401(k) match

Paid Sick Days & Holidays

Tuition Reimbursement

Pet Insurance

Team Member Rates

Job summary

Loews Miami Beach Hotel is seeking a cook to oversee and prepare cold food items in a high-volume kitchen. You will supervise pantry and preparation staff, ensure fresh ingredients, and follow standardized recipes to uphold quality and safety standards.

The role requires a high school diploma or equivalent, plus post-secondary culinary training and 1 year of relevant experience. Flexibility for weekends/holidays and strong English skills are essential.

Qualifications

• High School Diploma or equivalent is required.
• Post secondary culinary training/certification as a Cook from a recognized school with at least 1 year of upscale hotel or high-volume restaurant cooking experience.
• Thorough knowledge of Food Service Sanitation Standards.
• Knowledge 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 a flexible schedule including weekends and holidays.

Responsibilities

• Oversees preparation and production of all cold food items, supervises pantry/prep personnel.
• Supervises and organizes the work area with necessary supplies and equipment.
• Inspects and rotates all food products to ensure freshness and quality.
• Ensures standardized recipes are followed in preparation and assembly of cold menu items.
• Maintains safety by using equipment properly and reporting hazards.

Skills

Teamwork

Safety compliance

Education

High School Diploma or equivalent

Post secondary 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

• Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel
• Supervises/set up and organization of work area with all necessary supplies and equipment
• Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
• Supervises/preparation and storage of raw food products prior to final assembly of cold food items
• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
• Assists Panty/Preparation personnel with completion of all duties as needed
• Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Supervisor of an equipment malfunction or safety hazards immediately
• Returns utensils to pot wash area, informs Steward of any HOT items
• Cleans and breaks down work area, returns all 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 shifts
• 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 team members
• 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