Cook 4

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.

Andaz Miami Beach Resort & Spa is now recruiting a Cook 4 to join our team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. The property boasts 287 guestrooms including 64 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who's who of Miami.


Position Summary

A Cook 4 requires good communication and culinary skills. The desired cook candidate will have hotel cooking experience and/or a culinary degree. A Commis Chef should have a professional knowledge of cooking ingredients and procedures. Commis Chef will work single stations in the kitchen and require significant supervision and training. A Commis Chef will be required to work in any of the assigned kitchen as operations demand, which includes (Main Kitchen, Outlets, Employee Cafeteria and Pool).

Position Responsibilities/ Essential Functions

• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Motivate & train apprentices & coworkers
• Work within budgeted guidelines
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie's instructions.
• Complete various additional tasks and assignments as needed.