Cook 1

Proper Hospitality LLC•Miami Beach, FL

32d

About The Position

Introducing The Shelborne by Proper, a holistic restoration of Miami’s iconic beachfront landmark. Now open, the hotel has undergone an extensive transformation that honors its storied past while embracing modern luxury. The revitalized property preserves the 1940 Art Deco distinction and authentic charm originally envisioned by celebrated architects Morris Lapidus and Igor Polevitzky. From reimagined interiors to refreshed guest experiences, every detail reflects a seamless blend of heritage and contemporary sophistication. The Shelborne introduces four vibrant new food & beverage destinations to the neighborhood, each suited for warm weather dining, with an all-day signature restaurant, a lobby bar- lounge, and curated cafe. Resort amenities include a spacious pool and lush garden lounge, indoor-outdoor cabanas, sundeck terrace, state-of-the-art fitness center, dedicated access to a private beach club, and more than 15,000 square feet of indoor-outdoor meeting & event space. Job Summary: The Cook 1 is responsible for prepping, setting up, and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment.

Requirements

Minimum 3 years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
Ability to expand and condense recipes to meet production needs.
Previoustraining in guest relations.
Proficiencyin comprehending and following various cooking methods, ingredients, equipment, and procedures.
Familiarity with local and international cuisines.
Ability to follow recipes and adjust methods to ensure consistent product quality.
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong organizational skills, with the ability tomaintaina clean and efficient workspace.
Ability to stand forlong periodsof time, including working over hot surfaces such as ovens and stoves.
Ability to lift and carry heavy equipment or containers, up to 25–30 pounds.
Flexibility to work evenings, weekends, and holidays as required by the needs of the kitchen.

Responsibilities

Prep and set up food stationsin accordance withmenu requirements andanticipatedbusiness levels.
Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
Monitor and uphold cleanliness, sanitation, and organization standards in all hotel kitchen areas.
Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
Adhere strictly to State sanitation/Health regulations and Hotel requirements.
Collaborate with Head Cook/Sous Chef to review assignments,anticipatedbusiness levels, and any relevant changes.
Organize prep items from different areas to ensure readiness for service.
Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.
Collaborate with the management team to develop new menu items and specials.
Train and mentor junior kitchen staff members.
Assistin inventory management andordering ofkitchen supplies.
Develop and implement strategies to minimize food waste and maximize efficiency.
Activelyparticipatein kitchen safety training sessions and ensure adherence to safety protocols.
Support catering and banquet operations as needed.
Provide input for kitchen layout and equipment upgrades.
Stay updated on culinary trends and incorporate innovative techniques into menu offerings.
Assistwith food cost control measures, includingportioncontrol and inventory management.
Participate in menu tastings and provide feedback for menu improvement.
Assistwith inventory control, ensuring that all ingredients are properly stocked and storedin accordance withsafety guidelines.
Help order and receive ingredients, ensuring that items are fresh, high-quality, and available for use.
Monitor ingredient usage to minimize waste and ensure proper stock rotation (FIFO - First In, First Out).
Maintain a clean, organized, and sanitary work area, including proper cleaning of equipment, utensils, and surfaces after use.
Ensure all equipment is properlymaintainedand report any malfunctions to theExecutive Sous Chefor management.
Follow all health and safety guidelines, including food storage, handling, and sanitation protocols,to ensure a safe kitchen environment.
Ensure allfoodisbeautifully presented and meetsthe hotel or restaurant’s visual standards.
Monitor the quality of finished products, ensuring that allfoodmeetstaste, texture, and consistency requirements before being served.
Follow food safety and sanitation practices at all times, including the proper handling of ingredients, food storage, and cleaning procedures.
Ensure that allfood ispreparedin accordance withdietary restrictions, allergies, and health guidelines when necessary.
Adhere to local health and safety regulations, including temperature controls for perishables and safe equipment usage.