Upscale Hotel Line Cook III – Fast-Paced Kitchen

loewshotels; Miami Beach (FL); On-site; USD 17,000 - 28,000; Full time

Benefits offered by this job

Health benefits

401(k) match

Paid time off

Training & development

Tuition reimbursement

Complimentary meals

Team member hotel rates

Job summary

Loews Miami Beach Hotel is seeking a kitchen cook to join our team at a reimagined oceanfront resort in South Beach. You will follow recipes, prepare and store ingredients, ensure sanitation standards, and collaborate with a team to deliver high-quality meals in a fast-paced environment.

The role requires flexibility to work weekends/holidays and a commitment to safety and quality across all kitchen stations.

Qualifications

• High School Diploma or equivalent.
• One year cooking experience in upscale, high-volume hotel or freestanding restaurant, or culinary training/certification as a Cook.
• Thorough knowledge of Food Service Sanitation Standards.
• Thorough knowledge of standard kitchen equipment and its use.
• Ability to stand, stoop, bend; lift up to 35 pounds.
• Ability to read, write and speak English.
• Ability to work flexible schedule including weekends and holidays.

Responsibilities

• Sets up and organizes work area with all necessary supplies and equipment.
• Receives, inspects, rotates all food products to ensure quality.
• Prepares and stores raw food products properly.
• Follows standardized recipes in preparation and cooking of menu items.
• Adheres to portion control guidelines and minimizes waste.
• Plates foods according to plating/presentation guidelines.

Education

High School Diploma, or its equivalent

Post Secondary culinary training/certification as "Cook"

Job description

Loews Miami Beach Hotel is seeking a kitchen cook to join our team at a reimagined oceanfront resort in South Beach. You will follow recipes, prepare and store ingredients, ensure sanitation standards, and collaborate with a team to deliver high-quality meals in a fast-paced environment.

The role requires flexibility to work weekends/holidays and a commitment to safety and quality across all kitchen stations.