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