Cook I Garde Manger

About this role

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

Job Specific • Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel • Supervises/set up and organization of work area with all necessary supplies and equipment • Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used • Supervises/preparation and storage of raw food products prior to final assembly of cold food items • Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items • Assists Panty/Preparation personnel with completion of all duties as needed • Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines • Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations • Notifies Supervisor of an equipment malfunction or safety hazards immediately • Returns utensils to pot wash area, informs Steward of any HOT items • Cleans and breaks down work area, returns all ingredients to proper storage at end of shift • Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts • Other duties as assigned

General • Promotes and applies teamwork skills at all times • Notifies appropriate individual promptly and fully of problems and/or areas of concern • Is polite, friendly, and helpful to guests, management and fellow team members • Executes emergency procedures in accordance with hotel standards • Complies with required safety regulations and procedures • Attends appropriate hotel meetings and training sessions • Maintains cleanliness and excellent condition of equipment and work area • Complies with hotel standards, policies and rules • Recycles whenever possible • Remains current with hotel information and changes • Complies with hotel uniform and grooming standards

Qualifications • High School Diploma, or equivalent • Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year hands on experience • Thorough knowledge and understanding of Food Service Sanitation Standards • Thorough knowledge and understanding of standard kitchen equipment and its use • Ability to stand, stoop, bend; lift and carry up to 50 pounds • Ability to read, write and speak English • Ability to work flexible schedule to include weekends and holidays

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