Cook 3

Proper Hospitality LLC•Miami Beach, FL

14h

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 3 is an entry-level line cook responsible for executing assigned cooking duties during service, supporting station operation, and ensuring consistency in quality and presentation. This role requires the ability to follow recipes, handle basic cooking techniques, and maintain a clean and organized work environment. Cook 3 works under the guidance of Cook 2 and Cook 1 and contributes to the overall efficiency of kitchen operations.

Requirements

Minimum1years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
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.

Nice To Haves

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.

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 properportioncontrol, plating presentation, and timing of dishes leaving the kitchen.
Assistwith producing components needed for service at assigned stations.
Ensure station is stocked, organized, and ready for service throughout shift.
Communicate effectively withkitchenteam 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 issuesimpactingfood quality or station readiness.
Correctlyoperatebasic kitchen equipment associated with assigned station.
Report equipment malfunctions or safety hazardsimmediately.
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.
Assistwith 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 developproficiencywith more complex stations.
Demonstrate willingness to learn and readiness to assumeadditionalresponsibilities as skills grow.