Line Cook I - Luxury Resort Kitchen, Flexible Schedule

CoralTree Hospitality Group; Fort Lauderdale (FL); Hybrid; USD 21,000 - 28,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life insurance

Disability benefits

Flexible benefits plan (FSA)

Employee assistance program

Job summary

Pier Sixty-Six Resort in Fort Lauderdale, FL, part of CoralTree Hospitality Group, seeks a Cook I to join our culinary team. You will contribute to distinctive dining experiences in a fast-paced, high-volume kitchen under the direction of the Sous Chef.

Responsibilities include mise en place, adherence to safety and sanitation standards, and assisting with opening/closing duties. Prior hospitality experience and flexibility with schedules are valued.

Qualifications

• 1-2 years’ experience in a high-level banquet or restaurant kitchen.
• Must be 18 years of age or older.
• Prior hospitality experience preferred.
• Ability to work a flexible schedule that may include evenings, weekends and holidays.
• Must be able to stand on feet and walk throughout the day.
• Must be able to work in a fast paced, high-pressure environment.
• Must be able to frequently lift and carry up to 50 lbs.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Assist with resolving guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
• Put away food order delivery into respective areas.
• Start prep work on items needed for the day.
• Organize all the various prep items needed from different areas to ensure all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check point of sale printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Inform Chef on Duty of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards to make clean-up more efficient.
• Breakdown workstation and complete closing duties: Return all food items to the proper storage areas.
• Rotate all returned products.
• Wrap, cover, label and date all stored items.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Head Cook before leaving.
• Additional Duties & Responsibilities:
• Assist with inventories as scheduled.
• Assist in plating up Banquet as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Attend designated meetings
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all associates
• Continuous evaluation and improvement of the operations.
• Be an integral part of the development of future company projects
• Provide an exceptional guest experience
• Performs other reasonable job duties as requested by Supervisors.

Job description

Pier Sixty-Six Resort in Fort Lauderdale, FL, part of CoralTree Hospitality Group, seeks a Cook I to join our culinary team. You will contribute to distinctive dining experiences in a fast-paced, high-volume kitchen under the direction of the Sous Chef.

Responsibilities include mise en place, adherence to safety and sanitation standards, and assisting with opening/closing duties. Prior hospitality experience and flexibility with schedules are valued.