Job Details

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for Cook I and Cook II. This role is responsible for preparing, setting up, and providing quality service in all areas of hot food production, including, but not limited to, hot menu items, hotline specials, displays/presentations of hot appetizers, entrees, side vegetable and potato dishes, sauce, stock, and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

• Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level daily.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with the Sous Chef/Chef de Cuisine to review assignments, anticipated business levels, changes, and other information about job performance.
• Complete opening duties:
• Set up a workstation with required mis en place, tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure compliance with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef/Chef de Cuisine of any supplies that must be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Select, clean, and prepare meat, seafood, and vegetables.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown the station and complete closing duties according to department standards:
• Return all food items to the proper storage areas.
• Rotate all returned products.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review the status of work and follow-up actions required with the Supervisor before leaving.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality: While working for the company, you will have access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

General Skills : Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment: The kitchen is constantly exposed to heat, cold, slippery surfaces, appliances such as the stove, oven, dishwasher, and and cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certificate.

Experience:

• Minimum two to three years experience as a Cook.
• Hotel operational exposure (i.e., Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand-preferred.

The pay scale for this position is between $22.23 and $23.59/hour. This is the pay range for this position that the Hotel reasonably expects to pay.