Harry Soffer Lead Line Cook

Tb Isle Resort Lp; Florida; On-site; USD 45,000 - 65,000; Full time

Job summary

JW Marriott Turnberry Miami Resort & Spa in Aventura, FL is seeking a Lead Line Cook to deliver high-quality dishes for all outlets. The role requires accurate preparation of made-to-order items and precise plating for Banquet and Restaurant service, aligned with company standards and contract specifics.

Candidates should have 5-7 years of culinary experience, a food safety certification, and the ability to thrive in a luxury, fast-paced environment.

Qualifications

• Minimum 5-7 years of culinary experience.
• Food safety certification required.
• Experience in a luxury hotel or high-end restaurant environment preferred.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Comply with hotel standards and regulations to ensure safe and efficient operations.
• Follow Occupational Health & Safety regulations; maintain kitchen cleanliness.
• Maintain organized refrigerators and labeled food items to support production goals.
• Control leftovers and waste by managing production levels and timing.
• Demonstrate knife skills and knowledge of various cuts and garnishes.
• Prepare meats, seafood, vegetables, starches, and sauces to specification.
• Identify and prepare a variety of sauces and soups as needed.

Skills

Culinary experience

Food Safety

Leadership

Multitask

Education

High School diploma

Culinary certification

Job description

Job Details

Job Location: JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180

Position Type: Full Time

Scope of Position

The primary function of the Lead Line Cook position is to prepare high-quality food for all the various outlets. Lead Line Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. The Lead Line Cook should have a complete knowledge of all Cook 1, Cook II and Cook III performance objectives as well as sound technical skills.

Position Requirements

• Minimum 5-7 years of culinary experience.
• Professional demeanor appropriate for a luxury environment.
• Able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification will be required.
• Ability to maintain composure and objectivity under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Always comply with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen clean and organized with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Knowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Niçoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, and Coleslaw.
• Knowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques e.g. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying.
• Knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying.
• Knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
• Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
• Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.
• Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.
• Knowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.
• Ensure the team leader is aware of any special products needed for upcoming functions.
• Must stay current and up to date with trends.
• Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
• Perform any other reasonable requests made by your manager or supervisor.

Education

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

Skills and Abilities

• Ability to communicate in the English language (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 to 50 lbs.
• Ability to multitask and give direction under pressure.
• Work in areas of high heat and humidity.