Miramar Beach Bar - Cook II

Rosewood Hotel Group; United States; On-site; USD 29,935 - 31,312; Full time

Job summary

Rosewood Hotel Group is seeking a Cook II for their property, Rosewood Miramar Beach. The Cook II will be responsible for food preparation and high-quality service in the kitchen, ensuring that all standards and specifications are met.

The ideal candidate will have at least 2-3 years of experience in a similar role, preferably in luxury or ultra-luxury environments, and must possess a valid Food Handler’s Certification. This position offers a pay scale of $21.73 – $22.73 per hour.

Qualifications

• Minimum 2-3 years as a Line Cook.
• Current and valid Food Handler’s Certification required.
• Hotel operational exposure preferred.

Responsibilities

• Prepare and produce hot menu items following recipes.
• Maintain cleanliness of workstation and tools.
• Ensure compliance with safety and sanitization standards.

Skills

Attention to detail

Speed and accuracy

Prioritization

Teamwork

Education

Diploma/Some College

Job description

Location

Rosewood Miramar Beach, a Rosewood Hotel and Miramar Beach Bar.

Job Summary

Cook II – responsible for prep, set up and quality service in all areas of hot food production, ensuring standards and plating guide specifications are met.

Essential Duties and Responsibilities

• Ensure compliance with departmental policies, service procedures and standards.
• Maintain daily superior service standards.
• Abide by state sanitation/health regulations and hotel requirements.
• Use equipment only as intended, safely and properly.
• Meet with Chef de Cuisine to review assignments, anticipated business levels and changes.
• Complete opening duties: set up workstation with required mise en place, inspect cleanliness of tools and supplies, review production schedule, establish priorities, requisition supplies, transport supplies, maintain line cleanliness and start prep work.
• Prepare and produce hot menu items, specials, appetizers, sauces and sandwiches following recipes and yield guides.
• Check POS printer status and ensure paper availability.
• Handle room‑service amenity orders per hotel standards.
• Selective storage handling: mind proper storage procedures, minimize waste, maintain controls for food cost.
• Sanitize cutting boards, worktables and transport dirty utensils to potwash.
• Assist stewards to make clean‑up efficient.
• Complete closing duties: return food to proper storage, rotate product, wrap/cover/label items, straighten storage areas, clean prep spaces, return utensils, turn off equipment, restock depleted items, review status with Supervisor.
• Maintain a friendly, helpful and courteous manner with guests and coworkers.
• Perform any other duties as required.

Confidentiality

Maintain confidentiality of company, guest and associate information; do not disclose to outside parties unless authorized.

General Skills

• Attention to detail, speed and accuracy.
• Prioritization, organization and follow‑up.
• Clear thinking, calm under pressure, good judgment.
• Ability to follow directions thoroughly, understand guest needs and work cohesively in a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and hotel data.

Technical Skills

• Ability to prioritize and follow through on production schedules.
• Coordinate transport of goods to workstation.
• Acquire 8‑12 hour shift experience in hot, noisy and close conditions.
• Knowledge and use of all food ingredients with sensory quality assurance.
• Operate, clean and maintain required equipment.
• Comprehend and adapt recipes creatively.
• Minimal supervision required, team‑oriented.

Language

Required: English reading, writing and speaking. Fluency in additional languages preferred.

Physical Requirements

• Lift up to 20lb and perform physical movements throughout the kitchen.
• Work in constant exposure to heat, cold, slippery surfaces and kitchen appliances.

Qualifications

• Diploma/Some College or equivalent combination of education and experience.
• Current and valid Food Handler’s Certification.

Experience

• Minimum 2–3years as a Line Cook.
• Hotel operational (culinary) exposure preferred.
• Experience at a luxury or ultra‑luxury property or brand preferred.

Pay Scale

$21.73 – $22.73 per hour.