Evening Cook

Hilton Miami Blue LagoonThe MCR standard is to provide clean, friendly, well-organized and safe hotels for our guests.Areas Of ExcellenceHappy GuestsSpotless CleanlinessProduct Consistency & QualityTeamworkDuties And Expectations1. Happy GuestsGuest Relations: Greet guests happily upon arrival and throughout their stay with a smile.Name Use: Use the guests' names whenever possible, ensuring they feel properly welcomed.Guest Satisfaction: All Team Members work together to contribute to great guest satisfaction scores.Recovery: Ability to handle challenging guest situations with hospitality and a sense of urgency.Hotel Knowledge: Strong knowledge of all features of the hotel facility and amenities.Events: Awareness and support for all groups and events at the hotel.Technology: Understanding of relevant technology for each role.Phone Etiquette: Answer all incoming calls with friendly service using the approved greeting.2. Spotless CleanlinessSparkling Clean Workspaces: All areas, both front and back of the house, should be kept clean and well-organized.Pitching In: Cleanliness is a team effort! Everyone may expect to pitch in to clean guest rooms and public spaces as needed, to ensure the hotel is well-organized and safe.Hospitality While Cleaning: Always greet every guest happily with a smile, by name if possible, while cleaning.3. Product Consistency & QualityChecklists to 100% Accuracy: All operational checklists are completed accurately and at the designated times, every shift.Shift Handover Reports: Handover reports must be accurate and on time, for effective shift-to-shift communication.Flawless Uniform: All Team Members must wear a clean, approved uniform and be well-groomed per the Team Member Handbook, while wearing a nametag and smiling at all times.4. TeamworkCommunication: Communication between Team Members should be clear, honest, and professional.Can Do Attitude: Willing to stretch beyond traditional role to meet the needs of the business and MCR's guests.Collaboration: All Team Members at all levels must be committed to working together to create a welcoming environment for guests and an effective, positive workplace.Role Specific Duties And ExpectationsThe Cook is responsible for preparing food items, based on standardized recipes, for the restaurant while maintaining the highest standards to produce an appealing and appetizing product. Responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.Responsibilities:Meal Preparation: Prepares meals in accordance with brand standards and guidelines.Food Safety Certification: Comply with certification requirements as applicable to position to include Food Handlers Safety Training, etc.Cleanliness: Maintain cleanliness and organization of all areas in accordance with State Board of Health regulations.Organization: Complete necessary food and station preparations prior to opening of the restaurant to ensure that guests are served promptly and efficiently during the operating hours.Safety: Know the location and operation of all safety equipment.Food Handling: Assist in storage and rotation of food items according to hotel procedures.Other duties as assigned.Success MetricsHappy GuestsManagement Performance RatingsGuest Satisfaction Scores/Intent to ReturnSpotless CleanlinessGM/AGM Spot ChecksLeadership Walk-throughs (RVP, etc.)Guest Ratings/ReviewsProduct Consistency & QualityChecklist TrackingManagement Performance RatingsGuest RatingsTeamworkManagement Performance RatingsQualifications & RequirementsQualifications & Requirements:Work Experience: Previous culinary experience in hospitality or restaurant kitchen setting preferred.Must have a positive attitude and willingness to learn.Ability to follow instructions, assigned tasks, and meet deadlines.Always provide friendly service with a smile to guests.Flexible schedule with availability days, nights, holidays, and weekend based on the demands of the hotel.Must arrive and clock in on time for every shift worked and clock out at the scheduled shift ending time, unless otherwise directed by your immediate manager. Never work while clocked out.Must clock in/out for breaks at the designated time on your schedule.Must provide sufficient notice as directed by your supervisor when calling out for a scheduled shift.Physical Working Demands & Working Environment:Standing: Remaining upright on the feet, particularly for sustained periods of time.Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.Lifting: Carrying certain laundry supplies, linens and other items.Our CompanyMCR is the 3rd-largest hotel owner-operator in the United States.Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.MCR was named one of Fast Company's 10 Most Innovative Travel Companies of 2020.MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.For the TWA Hotel at New York's JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA.What We Offer/What's In It For You?Hotel DiscountsWeekly PayPaid Time OffRetirement OptionsReferral bonusesCareer advancement & upward mobilityHealth, Dental, Vision Insurance- available after 30 days of employment for full-time team members