Cook 1

Miccosukee Resort & Gaming•Miami, FL

6d•Onsite

About The Position

Miccosukee Casino & Resort is seeking an experienced Cook 1 (Lead Cook) to lead kitchen service or an assigned section in a high-volume operation. The role oversees kitchen stations from preparation through service, coordinates production, maintains consistent food quality and presentation, and supports operations across outlets and events. The Cook 1 trains and evaluates team members, assigns and monitors work, conducts pre-shift briefings, and works with culinary and management teams to meet service expectations. The position requires advanced culinary skills, including gels, spherification, and emulsions, as well as the ability to run the pass, adapt recipes and production to operational changes, plan multiple events, establish production pars and ordering guides, and reduce waste through ingredient cross-utilization. The Cook 1 is responsible for food cost control, buffet presentation, allergen and dietary accommodations, brand consistency, and implementing and enforcing HACCP and food safety practices. The Casino & Resort operates 24 hours a day, 7 days a week. Scheduling flexibility is required, including nights, weekends, and holidays based on business demands. Work takes place indoors and includes temperature fluctuations, moderate to high noise levels, and exposure to a smoking environment. The role involves regular walking, standing, and sitting, as well as possible climbing, balancing, and frequent use of hands and arms to lift and carry items.

Requirements

Must be able to communicate in English.
High school diploma or equivalent required.
Must be able to obtain and maintain a Tribal Gaming License.
At least 4 years of experience as a Cook in a high-volume operation.
Proven leadership ability in a fast-paced kitchen environment.
Strong knowledge of food cost control, menu development, and kitchen operations.
Ability to maintain physical stamina and a professional attitude under pressure.
Ability to frequently move about the property, including walking, standing, bending, and kneeling.
Ability to work varied shifts, including weekends and holidays.
Ability to work indoors and be exposed to environmental contaminants, including smoke.
Ability to lift or carry a minimum of 50 pounds unassisted.
Excellent communication, leadership, and organizational skills.
Ability to maintain a positive and professional demeanor with guests and team members.
Ability to handle stressful situations with tact and professionalism.
Must follow proper hygiene, cleanliness, and safe food handling practices.

Nice To Haves

Spanish language skills.
Culinary certification.

Responsibilities

Lead and run full kitchen service or an assigned section.
Plan and execute production, including simultaneous production for multiple events.
Oversee all kitchen stations from preparation through service.
Assign tasks, monitor performance, and evaluate team members daily.
Train, coach, and evaluate team members.
Conduct pre-shift briefings to align the team on service expectations.
Run the pass and ensure consistency and quality of every dish.
Adapt high-volume recipes to meet last-minute operational changes.
Establish production pars and ordering guides.
Control food costs and reduce waste through ingredient cross-utilization.
Accommodate allergens and dietary requirements.
Oversee buffet presentation and maintain high standards.
Liaise with culinary teams across outlets and with management teams.
Implement and enforce HACCP and food safety systems.
Maintain brand consistency across shifts and service periods.
Provide operational support across outlets as needed.
Follow proper hygiene, cleanliness, and safe food handling practices.