Club Prep Cook

The Moore•Miami, FL

About The Position

The Moore is a landmark destination in the Miami Design District, comprised of a private members club, hotel and a collection of restaurants, retail, exhibition, event and office space. Housed in the District’s circa-1922 Moore building, the reimagined, nearly 90,000-square-foot space integrates two, four-story structures located at the intersection of NE 40th Street and NE 2nd Avenue, and includes Elastika, the site-specific commission created by the late artist and architect Zaha Hadid for the inaugural Design Miami/ exhibition in 2005. The Moore’s core programming extends throughout the building’s four floors: The first floor is anchored by a public, all-day dining concept. The second floor will house The Club at The Moore, a private members-only destination inclusive of a restaurant, multiple bars, lounges and private dining and event spaces. Located on the third floor, The Workplace at The Moore offers leasable private offices, dedicated desks and limited communal workplace access. The Hotel at The Moore is located on the building’s fourth floor and offers 15 hotel suites that are available for member and non-member bookings. Additionally, the fourth floor is home to The Gallery at The Moore, a 4,500-square foot private exhibition and event space that overlooks the building’s iconic Elastika atrium. The redevelopment of The Moore is led by boutique hospitality firm and operator, WoodHouse. Founded by entrepreneur Brady Wood, WoodHouse creates, owns and operates experiential concepts, ranging from private clubs, restaurants and hotels to live music and entertainment venues. As a Prep Cook at The Moore, your primary responsibility is to maintain and operate one or two stations while ensuring the seamless preparation of food and sauces. You will also assist the Executive Chef during service. Thriving in fast-paced environments, you positively influence the team with your highly skilled abilities in multiple stations and remain calm even during busy service periods. Your daily tasks will include preparing food items in the pantry, fry station, and other kitchen areas. Additionally, you must adhere to allergy requests and accommodate specific alterations to dishes.

Requirements

Minimum of 2+ years of experience in a fast-paced, upscale, and professional culinary environment.
Strong understanding of professional cooking techniques and knife handling skills.
Proven ability to execute all menu items properly and deliver top-quality dishes across all stations.
Food handler’s certificate
Strong communication skills, ability to take direction, and a team player with motivational abilities.
Proactive in building professional relationships with leaders and kitchen team members.
Arrive prior to scheduled start time for adequate preparation, meals, and briefings on previous and anticipated services.
Flexibility in schedule, including morning, night, weekends, and holidays as needed.
Willingness to arrive early for work, allowing sufficient time to settle and be briefed on previous and upcoming services.
Ability to handle and manipulate objects with hands, including seizing, grasping, turning, and holding.
Capability to work on your feet for at least 8 hours.
Fast-paced movements required to navigate various areas of the club.
Ability to lift, pull, carry, or move objects weighing up to 40 pounds occasionally and 15 pounds regularly.
Occasional kneeling, bending, crouching, and climbing as required.

Responsibilities

Prepare consistent and high-quality dishes on two stations in a fast-paced and demanding environment, following the required ingredients and guidelines.
Assist with inventory management to ensure the kitchen operates within sustainable food cost parameters.
Monitor wastage, cooking temperatures, and quality to minimize additional cost and educate others on the cost of products and their impact on the company’s profit and loss.
Execute production and a-la-carte dishes, including family meals, while adhering to The Moore standards for speed of service and consistent dining experience.
Delegate tasks as needed, ensuring compliance with proper procedures for clocking in/out, shifts, and breaks.
Support the Executive Sous and Sous with pre and post-service meetings, follow recipes and portion controls, and maintain presentation specifications set by the Kitchen.
Restock items throughout the shift.
Foster a positive and supportive work environment for teams under pressure, boosting staff morale.
Attend training sessions and contribute to mentoring and educating new and existing team members in areas they aspire to develop.