Cook I Garde Manger

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

Job Specific

• Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel

• Supervises/set up and organization of work area with all necessary supplies and equipment

• Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used

• Supervises/preparation and storage of raw food products prior to final assembly of cold food items

• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items

• Assists Panty/Preparation personnel with completion of all duties as needed

• Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines

• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations

• Notifies Supervisor of an equipment malfunction or safety hazards immediately

• Returns utensils to pot wash area, informs Steward of any HOT items

• Cleans and breaks down work area, returns all ingredients to proper storage at end of shift

• Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts

• Other duties as assigned

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or areas of concern

• Is polite, friendly, and helpful to guests, management and fellow team members

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• High School Diploma, or equivalent

• Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience

• Thorough knowledge and understanding of Food Service Sanitation Standards

• Thorough knowledge and understanding of standard kitchen equipment and its use

• Ability to stand, stoop, bend; lift and carry up to 50 pounds

• Ability to read, write and speak English

• Ability to work flexible schedule to include weekends and holidays