Line Cook II

Line Cook II – Biltmore Hotel Location: Miami Beach, FL. Salary: $74,000.00 – $98,000.00. Position Summary The Cook II is responsible for preparing menu items for all Biltmore Hotel Banquet Events and for restaurant a la carte items. Must maintain Biltmore Hotel Standards of high quality food, excellent presentation, and efficient production while following directions and working quickly. Frequent supervision is required due to less experience. Consistent adherence to department policies and the Biltmore Standard Operating Procedures (BSOP’s) is mandatory. Responsibilities Work at the Cook station and assist all other stations in the kitchen. Execute all menu items for all meal periods in the assigned kitchen. Understand and follow work‑safety and emergency procedures. Expedite a la carte orders or workflows effectively in the absence of the Chef or Sous‑Chef. Follow standard recipes and ensure accurate preparation. Produce all food items for the assigned kitchen, including, but not limited to: Mother sauces, stocks, and related sauces. Fabricated meats, fish, and poultry. Herbs, seasonings, and flavor profiles. Basic garde‑manger items such as fruit displays, canapés, cold foods, pâtés, dressings, and cold sauces. Specialty dishes such as paella, stews, gumbo, etc. International cuisines: French, Italian, Mediterranean, Asian, Caribbean. Possess excellent knife skills and ability to train and monitor others with minimal supervision. Perform tasks given by Banquet Chef, Sous‑Chef, Garde‑Manger Chef, or Chef de Cuisine. Calculate, communicate, and write requisitions. Maintain a positive attitude and follow all house rules. Assist in daily prep for the next day and manage food and payroll costs. Maintain timeliness of orders from kitchen to dining room. Ensure all tasks are completed before leaving, and communicate departure to the manager on duty. Meet daily cleaning and organizational standards in storage and production areas. Advise Chef to maintain food handling procedures. Uphold camaraderie and professional etiquette with peers. Complete any other duties with enthusiasm, dedication, and professionalism. Other duties as assigned. Requirements Experience and Education Required High School Diploma. Minimum 1–2 years as a Cook in a hotel or restaurant with similar styles and standards; fine‑dining, production, and service experience preferred. Skills Required Speak, read, write, and understand English. Perform accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed, and accuracy. Prioritize and organize tasks. Knowledge of Miami area and beaches (position requirement). Maintain composure, resolve problems using good judgment. Follow directions thoroughly. Understand guest service needs. Work cohesively in a team. Work with minimal supervision. Maintain confidentiality of guest information and resort data. Use computer keyboard and possess basic typing skills. Possess moderate‑to‑advanced computer skills. Adapt to dynamic and constantly changing environment. Multi‑task effectively. Physical Demands Move, lift, carry, push, pull, and place objects up to 50 lb without assistance. Stand, sit, or walk for extended periods or whole shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Use finger dexterity to operate office equipment. Communicate verbally, hear, and have visual acuity. Look at a computer for extended periods. Adapt to moderate temperatures under hotel environmental systems; most tasks indoors. Success Criteria Team Player; demonstrates cooperation within team and with other departments. Listens carefully, works well with others, and enjoys people. Learns, teaches, and grows team through challenges; self‑improvement. Guest‑Focused; anticipates guests’ needs, sensitive to all cultures. Warm smile, friendly, and passionate approach. Confident, helpful, genuine with internal and external guests. Delivers best; high energy and sense of urgency. Resourceful, efficient; looks for ways to improve. Professional appearance and demeanor. Calm under pressure; mature and coping with unexpected situations. Trustworthy and responsible; excellent attendance and punctuality. Reliable; works without supervision; demonstrates integrity, honesty, and trust. Excellent time‑management; uses time effectively; prioritizes tasks. Practice attentive listening and accurate restatement of opinions. Licenses or Certifications Food Handling Certificate. Standard Specifications Requirements represent minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent possesses the abilities or aptitudes to perform each duty proficiently. Any requirements that exclude individuals posing a direct threat or significant risk to health and safety of themselves, other employees, or guests have been excluded. All duties and requirements are essential job functions. This description is not an exclusive or exhaustive list of all job functions and may be amended with discretion. Employees may be required to work varying schedules, including overtime, weekends, and holidays. Employees will follow Biltmore Hotel policies, including Equal Opportunity policies and observe Fire and Health & Safety regulations. This document does not create an employment contract beyond at‑will relationship. Grooming All employees must maintain a neat, clean and well‑groomed appearance per Biltmore Hotel standards. Seniority Level Entry level Employment Type Full‑time Job Function Management and Manufacturing Industry Hospitality #J-18808-Ljbffr Biltmore Hotel