Cook 3

Proper Hospitality Careers•Miami Beach, FL

1d•Onsite

About The Position

The Shelborne by Proper is an iconic Miami Beach landmark reimagined through the lens of Proper Hospitality. Set along the ocean in the heart of South Beach, our historic Art Deco property brings together thoughtful design, elevated hospitality, dynamic food and beverage, wellness, nightlife, and a distinctly Miami sense of energy. More than a hotel, The Shelborne is envisioned as a destination for both travelers and locals — honoring the character and history of the property while creating a modern luxury experience that feels deeply connected to the culture, rhythm, and spirit of Miami Beach.

Requirements

Minimum 1 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.

Responsibilities

Prepare and cook basic menu items according to established recipes and standards.
Support one or more designated stations (e.g., salads, fry, grill support, pantry, breakfast) during service.
Maintain proper portion control, plating presentation, and timing of dishes leaving the kitchen.
Assist with producing components needed for service at assigned stations.
Ensure station is stocked, organized, and ready for service throughout shift.
Communicate effectively with kitchen team to coordinate timing and ticket flow.
Adjust to changing business levels and help other stations as directed.
Ensure all dishes meet the restaurant’s standards for taste, texture, temperature, and appearance.
Perform checks on assigned dishes to uphold consistency and quality.
Notify Cook 2, Cook 1, or the Sous Chef of any issues impacting food quality or station readiness.
Correctly operate basic kitchen equipment associated with assigned station.
Report equipment malfunctions or safety hazards immediately.
Maintain cleanliness and organization of station tools, equipment, and supplies.
Follow all food handling, labeling, and storage procedures according to health and safety guidelines.
Maintain a clean and sanitary workstation during and after service.
Adhere to proper temperature controls and safe cooking practices at all times.
Work collaboratively with kitchen team members to ensure smooth and efficient service.
Take direction from Cook 2, Cook 1, and kitchen leadership to support shift operations.
Assist with closing checklists, restocking, and resetting stations for the next shift.
Continue building culinary skills, including sautéing, grilling, frying, and plating techniques.
Participate in kitchen training to develop proficiency with more complex stations.
Demonstrate willingness to learn and readiness to assume additional responsibilities as skills grow.