Cook I

Cook I South Florida's beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclaveis a home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you. We currently have an opportunity for a well-rounded and seasoned Cook I to join our Pier Sixty-Six Resort team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests. Reporting to the Sous Chef, you will support and provide excellent service within our culinary department. This high-volume position requires a passion for culinary arts and a service-oriented attitude. Responsibilities Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Assist with resolving guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Meet with Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance. Complete opening duties: Set up workstation with required mise en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Chef of any supplies that need to be requisitioned for the day's tasks. Put away food order delivery into respective areas. Start prep work on items needed for the day. Organize all the various prep items needed from different areas to ensure all items are in place and ready for service. Continue prep work after the meal period for the next meal service. Check point of sale printer at the workstation; ensure that it is in working order and there is enough paper available for the shift. Prepare all menu items following recipes and yield guide. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests. Inform Chef on Duty of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Disinfect and sanitize cutting boards and worktables. Transport empty, dirty pots and pans to the pot wash station. Direct and assist Stewards to make clean-up more efficient. Breakdown workstation and complete closing duties: Return all food items to the proper storage areas. Rotate all returned products. Wrap, cover, label and date all stored items. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. Review status of work and follow-up actions required with the Head Cook before leaving. Additional Duties & Responsibilities: Assist with inventories as scheduled. Assist in plating up Banquet as assigned. Follow maintenance program and cleaning schedule. Perform duties in other areas of Kitchen as assigned. Attend designated meetings Maintain the company image and vision statement. Make optimal use of financial resources. Participate in ongoing training and encourage the personal development of all associates Continuous evaluation and improvement of the operations. Be an integral part of the development of future company projects Provide an exceptional guest experience Performs other reasonable job duties as requested by Supervisors. Qualifications 1-2 years' experience in a high-level banquet or restaurant kitchen. Must be 18 years of age or older. Prior hospitality experience preferred. Ability to work a flexible schedule that may include evenings, weekends and holidays. Must be able to stand on feet and walk throughout the day. Must be able to work in a fast paced, high-pressure environment. Must be able to frequently lift and carry up to 50 lbs. Must be able to bend, squat, push, pull frequently. As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes: Group medical, dental, vision, life, and disability benefits. Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement. An employee assistance program.