Cook 2

Proper Hospitality Careers•Miami Beach, FL

2d•Onsite

About The Position

The Shelborne Miami Beach is an iconic Art Deco destination reimagined for a new generation. Rooted in Miami Beach history and energized by contemporary culture, the property is designed to be a social anchor for locals, travelers, hotel guests, and members alike. Our nightlife venues — including the Lobby Bar and the intimate Little Torch cocktail lounge — are intended to be lived-in, magnetic, and culturally relevant, not programmed from a distance. Art, fashion, wellness, and music are central to Miami’s cultural identity and core to The Shelborne’s point of view.

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.
Previous training in guest relations.
Proficiency in 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 to maintain a clean and efficient workspace.
Ability to stand for long periods of 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

Prepare ingredients and basic menu components according to recipes and production lists.
Assist with station setup for service, ensuring all required tools and ingredients are available.
Execute cooking tasks with guidance when needed, ensuring consistency in flavor and presentation.
Follow plating specifications and maintain portion control.
Assist Cook 1 and senior team members with prep for high-volume or complex dishes.
Participate in training sessions, improving knowledge of kitchen techniques and equipment use.
Communicate station needs or product shortages to supervisors promptly.
Maintain proper use and handling of kitchen equipment.
Assist in organizing walk-ins, dry storage, and prep areas to support smooth workflow.
Monitor station par levels and notify leadership when ingredients need replenishment.
Maintain a clean and sanitary workstation at all times.
Properly clean equipment, tools, and prep surfaces after use.
Follow all food safety guidelines, including proper storage, labeling, and temperature controls.
Ensure food is prepared to proper taste, texture, and appearance guidelines.
Perform basic tasting checks and alert senior cooks of any inconsistencies.
Assist with minimizing food waste through proper storage and adherence to FIFO rotation.