We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for Cook I and Cook II. This role is responsible for preparing, setting up, and providing quality service in all areas of hot food production, including, but not limited to, hot menu items, hotline specials, displays/presentations of hot appetizers, entrees, side vegetable and potato dishes, sauce, stock, and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

• Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level daily.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
• Meet with the Sous Chef/Chef de Cuisine to review assignments, anticipated business levels, changes, and other information about job performance.
• Complete opening duties including setting up a workstation with required mis en place, tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure compliance with standards.
• Check production schedule and pars; establish priority items for the day.
• Inform the Sous Chef/Chef de Cuisine of any supplies that must be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Select, clean, and prepare meat, seafood, and vegetables.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Breakdown the station and complete closing duties according to department standards.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge of all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas.
• Kitchen Environment: The kitchen is constantly exposed to heat, cold, slippery surfaces, appliances such as the stove, oven, dishwasher, and cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.

Experience:

• Minimum two to three years experience as a Cook.
• Hotel operational exposure (i.e., Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is between $21.63 and $22.13/hour. This is the pay range for this position that the Hotel reasonably expects to pay.

• Confidentiality of guest information and hotel data.
• Opportunity to work in a luxury environment.
• Access to a wide variety of confidential information.

• Minimum two to three years experience as a Cook.
• Current and valid Food Handler Certificate.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Strong coordination and organizational skills.
• Ability to work well under pressure and meet production schedules.
• Experience with luxury or ultra-luxury properties preferred.