BOULUD SUD LEAD COOK

Job Description

Job Description

Location:

Boulud Sud Miami | 255 Biscayne Blvd Way, Miami Florida 33131 USA

Begin

• Explore a career in hospitality

• People taking care of people

• Have flexibility in your career

• Be an influencer in the industry

• Fulfill your purpose

Belong

• Be a part of an inclusive environment

• Be your authentic self

• Be a part of something bigger than you

• Be a part of a community far beyond our walls

Become

• We go where you want to go

• Achieve both career goals and life goals

• Adapt and grow

• Thrive on challenge and growth

Do your best work, begin your purpose, belong to an amazing team and become the best version of you.

Compensation: Hourly

Schedule: Full-Time

Position Type: Non - Management

Work setting : on-site

Benefits

· Health Insurance

· Dental and Vision

· Paid Time Off

· 401K

· Parking and Metro Reimbursement

· Travel Perks and Benefits

· Recognition and Rewards

· Growth Opportunities

· Holiday pay

· Free Meals

· Free uniforms

· Free life insurance

· Free short-term disability

· Exclusive Discounts via LifeMart

· …and much more!

Job Summary:

Lead Cook is responsible for preparing and finishing food on all stations within the kitchen; unloading deliveries; stocking and rotating products; and maintaining the cleanliness and sanitation of the work areas and equipment according to the Health Department and Boulud Sud’s standards.

The position requires strong communication skills, as well as the ability to complete basic mathematical calculations, read and follow menus and recipes, and work within a team environment.

Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain the confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period or an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Job Family Core Work Activities

Safety and Security

• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Report work-related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow property-specific procedures for handling emergencies (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets by company policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional, and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate, and professional language.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period or an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands before handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First first out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify the manager if a product does not meet specifications.
• Monitor the quantity of food that is prepared and the portions that are served to control food waste and ensure that good food is not thrown away.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by the health department.
• Set up and break down workstation with required mise en place, tools, equipment, and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food items or specific tasks; using dry pads when moving hot material; and engaging all appropriate safety devices before operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

• Break down the station and return and label backup items according to proper food handling procedures.

Critical Competencies:

Interpersonal Skills

· Team Work

· Diversity Relations

Personal Attributes

· Safety Orientation

· Dependability

· Presentation

Stock and Inventory

· Food Storage and Rotation

Basic Cookery

· Recipe

Education:

High school diploma/G.E.D. equivalent

Related Work Experience:

At least 2 years of related work experience

Supervisory Experience:

No supervisory experience is required

License:

N/A

Our Mission

We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community.

Our Vision

To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative, and unique hotel experiences while developing our communities.

Our Core Values

We Inspire People

We Embrace Innovation

We Pursue Accountability

Marriott Careers:

Boulud Sud Miami

LinkedIn: -sud- miami/?viewAsMember=true

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MDM Hotel Group participates in the Electronic Employment Eligibility Verification Program.

MDM Hotel Group is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. MDM Hotel Group does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws.

If you’re looking to make a measurable impact in a Luxury Hospitality organization, we’d love to hear from you.