Banquet Cook III

Loews Hotels•Miami Beach, FL

20h•Onsite

About The Position

The Loews Miami Beach Hotel, a beloved oceanfront property, has recently undergone a $50 million renovation, transforming it into a reimagined South Beach icon with all-new touchpoints. The Banquet Cook III role involves assisting Cooks I & II in preparing food cooked to order and prepping food for service, strictly adhering to established standardized recipes. Loews Hotels & Co, headquartered in New York City, is an independently owned family hotel company with a rich heritage in the hospitality industry and a strong commitment to service excellence. The company owns and operates hotels and resorts across the U.S. and Canada, including partnerships with Universal Orlando Resort. Loews Hotels & Co prides itself on the individuality and uniqueness of its offerings, fostering a culture where Team Member growth and empowerment are integral. As an Equal Opportunity Employer, Loews Hotels & Co is dedicated to diversity, inclusion, environmental protection through eco-friendly and sustainability programs, and actively supporting its communities.

Requirements

High School Diploma, or its equivalent
One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
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 35 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Assists Cooks l & ll in the preparation of food cooked to order, preps food for service, according to established standardized recipes
Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Prepares and stores raw food products prior to cooking
Follows standardized recipes in the preparation of menu items prior to cooking
Adheres to established portion control guidelines, minimizes waste
Plates foods according to established plating/presentation guidelines
Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of any equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all unused 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 shift
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
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
Other duties as assigned
requirements