Cook I

Marriott•Surfside, FL

About The Position

The Cook I prepares and presents exceptional cuisine at Louette and Pearl Beach, the Michael Mina culinary destinations at The Ritz-Carlton Bal Harbour, Miami. The role requires craftsmanship, precision, and close attention to detail to deliver the quality and presentation expected in a fine-dining experience. The Cook I prepares hot and cold items, supports high-volume service, maintains food safety and quality standards, and helps coordinate production and inventory needs with culinary and service teams. The role also supports the hiring, training, scheduling, coaching, and development of culinary team members. The position involves standing and moving around the kitchen for extended periods, performing a range of repetitive physical movements, and safely handling items weighing up to 25 pounds without assistance. Associates are expected to follow company, safety, sanitation, and security procedures, communicate professionally, participate in required training, and contribute to memorable guest experiences while upholding The Ritz-Carlton's Gold Standards.

Requirements

At least 3 years of related work experience.
Ability to stand, walk, and move throughout the kitchen for extended periods.
Ability to reach, bend, twist, pull, stoop, and perform repetitive motions.
Ability to safely move, lift, carry, push, and pull items weighing up to 25 pounds without assistance.

Nice To Haves

Technical, trade, or vocational school degree.

Responsibilities

Prepare, cook, and present menu items with precision and attention to detail, meeting fine-dining quality, presentation, and craftsmanship standards.
Handle, store, and prepare food properly and maintain temperature controls to preserve product quality and food safety.
Monitor food quality, consistency, and portioning to ensure dishes meet established culinary and presentation standards.
Maintain accurate production records and communicate inventory needs, excess product, menu specials, and unavailable items to reduce waste and coordinate with culinary and service teams.
Prepare hot and cold food items and support high-volume service to ensure efficient execution and timely service.
Support hiring, training, scheduling, coaching, and development of culinary team members.
Maintain food safety, cleanliness, and product quality standards.
Anticipate guest needs and contribute to memorable dining experiences.
Follow company, safety, sanitation, and security policies and procedures.
Promptly report maintenance concerns, accidents, injuries, and unsafe conditions.
Communicate professionally and support a respectful, service-focused work environment.
Maintain a professional appearance, protect company assets, and safeguard confidential information.
Participate in required training and uphold operational standards.