Cook I Garde Manger

Job description

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

Responsibilities

Food preparation Food safety standards Kitchen equipment operation

Qualifications

Culinary training/certification as 'Cook' High School Diploma or equivalent