COOK I

Fisher Island Club•Fisher Island, FL

2h•Onsite

About The Position

This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.

Requirements

High school diploma or equivalent vocational training certificate.
3 years experience in the culinary field
Ability to communicate in English with guests, co-workers, and management.
Ability to compute basic mathematical calculations.
Must pass with satisfactory results, a cooking demo for the chef.

Nice To Haves

Culinary college degree
Food handling certificate
Sanitation Certificate.
Ability to communicate in multiple languages

Responsibilities

Plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen.
Display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency.
Show the highest initiative to get tasks completed to the chef’s specifications in a timely manner.
Follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef.
Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations.
Maintain and contribute to a positive work environment.
Stand and/or walk for extended periods of time.
Always have a notebook to write recipes, procedures, and prep lists with.
Develop and maintain a positive working relationship with other employees.
Clearly communicate using professional language.
Daily communication with Sous Chef(s) and Chef de Cuisine. Discuss operational status, special attention arrivals and /or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve member experiences through new food offerings, and ideas to drive revenue.
Daily communications with stewards to ensure the kitchen is running at the highest possible sanitary standards.
Give and log daily, weekly, and monthly projects to the stewards for areas of concern.
Constantly pushing myself to learn more about food service through books, magazines, and dining out.
Set a professional example for other cooks and team members.
Ensure a completely washed and sanitized kitchen is passed over to the next shift.
Ensure stewards have followed their daily, scheduled cleanliness of walk-ins, lines, and general area of stewarding and kitchen.
Daily line checks with team members ensure the quality and shelf life of the product.
Responsible for utilizing products through alternative outlets to minimize product loss.
Closely monitor portion sizing to ensure consistency.
Assist Supervisor in maintaining all logs and checklists for State and Internal audits.
Responsible for assisting with updating recipe books with proper procedures.
Thorough check of all walk-ins to ensure proper storage and rotation.
Expert in plating using proper service ware.
Participate in shift line-ups, informing F&B staff of specials and menu items no longer available.
Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary.
Keep par items ordered for dry storage and produce walk-in.
Advanced knife skills: intermediate protein fabrication, understands all major cuts and can execute with speed and control, knife sharpening skills.
Can work multiple stations on a hot cooking line.
Full working knowledge of pantry and “cold kitchen” operations and skills.
Basic sauce-making skills: understands base “mother sauces,” understands emulsification, understands stocks and broths, understands soup making, understands principles of reduction.