Lead Cook

Wyndham Hotels & Resorts; Miami Beach (FL); On-site; USD 10,000 - 60,000; Full time

Job description

Compensation: Hourly

Company Overview: Highgate Hotels is a leading real estate investment and hospitality management company, recognized as an industry innovator. It has a strong presence in U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, with expanding operations in Europe, Latin America, and the Caribbean. The company's portfolio exceeds $20 billion in assets and generates over $5 billion in revenue. Highgate offers expert guidance throughout all stages of the hospitality property cycle, develops bespoke hotel brands, and utilizes industry-leading revenue management tools to optimize performance. The company has corporate offices in London, New York, Dallas, and Seattle.

Location: Hotel Continental Tapestry by Hilton Miami Beach, FL

Position Overview: The Lead Cook supervises and assists in preparing all food items across outlets, Banquets, Room Service, and Employee Cafeteria, ensuring high standards for appealing and appetizing products. Responsibilities include maintaining cleanliness, sanitation, safety, minimizing waste, and maximizing cost efficiency in the kitchen and storage areas.

Responsibilities:

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation before restaurant opening to ensure prompt and efficient service.
3. Prepare and display buffet food items according to hotel standards.
4. Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
5. Maintain a clean and sanitary environment with proper handling, storage, and sanitation.
6. Prepare food for Banquets as per specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed.
8. Follow hotel standard recipes; prepare specials under supervision.
9. Breakdown buffets and kitchen line, storing food and equipment properly after each meal.
10. Support banquet food stations as scheduled.
11. Know the location and operation of all fire extinguishing equipment.
12. Practice safe work habits to prevent injuries.
13. Use Production Charts as specified by hotel standards.
14. Support any kitchen position in need of assistance.
15. Follow all health, safety, and storage regulations.
16. Operate and maintain cleanliness of all kitchen equipment.
17. Maintain a 'Clean As You Go' policy.
18. Assist in storage and rotation of food items per procedures.
19. Sign keys out and back in under supervision as needed.

Qualifications:

• High School diploma or equivalent preferred; related experience is a plus.
• Required culinary experience.
• Flexibility for long and variable hours.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
• Ability to stand throughout the shift.
• Ability to withstand temperature variations.
• Thorough knowledge of menus and food preparation standards.
• Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.