Cook I

Performance Hospitality • Fort Lauderdale, FL

41d • $21 - $22 • Onsite

About The Position

Cook I is a senior line cook who can run multiple stations independently, mentor junior teammates, and maintain spec-perfect quality during peak volume. You’ll execute advanced prep, lead station pacing, support banquets, and uphold food-safety and cleanliness standards—often serving as the chef’s delegate on the line.

Requirements

• 2–4+ years professional kitchen experience (hotel/resort or high-volume restaurant preferred).
• Mastery of at least three hot/cold stations; strong knife skills and accurate temps/doneness.
• Solid understanding of ServSafe/HACCP and allergy protocols.
• Calm under pressure; clear communicator; reliable, organized, and team-oriented.
• Food Handler required; ServSafe Food Protection Manager preferred (or within 30 days).

Nice To Haves

• Basic Excel/Google Sheets for prep lists/yields a plus; bilingual a plus.

Responsibilities

• Line Leadership & Execution Set up/break down multiple stations (grill, sauté, fry, garde manger, breakfast) and keep mise en place at par.
• Cook to exact temps and specs; maintain presentation standards and target ticket times; jump to weak points as needed.
• Cover expo when assigned; communicate fires, 86s, and timing with FOH/BOH.
• Advanced Prep & Production Complete complex prep (sauces, reductions, stocks, butchery/portioning, batch cooking) with accurate yields.
• Support banquet production, plating lines, and action stations per BEOs.
• Quality Control & Food Safety Perform line checks, taste/temperature verification, and plate audits; correct issues in real time.
• Maintain ServSafe/HACCP practices: TCS controls, allergen/cross-contact prevention, labeling/rotation (FIFO), cooling/reheating logs.
• Training & Team Support Coach Cook I/II and Prep on knife skills, station setup, and recipe execution; model clean-as-you-go standards.
• Share feedback with Sous/Exec on training needs and menu improvements.
• Inventory, Waste & Cost Control Track usage; communicate order needs; minimize waste and overproduction; assist with receiving and monthly counts.
• Equipment & Sanitation Operate/clean kitchen equipment safely; submit work orders; keep BOH areas organized and checklist-compliant.

Benefits

• Competitive Salary: A comprehensive and competitive compensation package.
• Health Benefits: Full medical, dental, and vision coverage.
• Retirement Savings: 401(k) plan with company match to help secure your financial future.
• Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.
• Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.
• Employee Discounts: Discounts on hotel stays and services across PHM properties.
• Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.
• Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed