Cook II Garde Manger

Loews Hotels•Miami Beach, FL

1d•Onsite

About The Position

The Loews Miami Beach Hotel, a recently renovated oceanfront property, is seeking a Cook II Garde Manger. This role is integral to the culinary operations, focusing on the preparation and presentation of cold food items. Key responsibilities include setting up and organizing the work area, receiving and inspecting food products, adhering to standardized recipes and portion control, and ensuring high-quality, timely service while strictly following Governmental Food Sanitation Standards. The position also involves safe operation and maintenance of various kitchen equipment. Loews Hotels & Co, the parent company, is a family-owned enterprise headquartered in New York City, operating numerous hotels and resorts across the U.S. and Canada. The company prides itself on a culture that fosters team member growth and empowerment, promotes diversity and inclusion, commits to environmental sustainability through eco-friendly programs, and actively supports its local communities.

Requirements

High School Diploma, or its equivalent
Post Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of standard kitchen equipment and its use
Ability to stand, stoop, bend; lift and carry up to 50 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
Prepares and stores raw food products properly
Follows standardized recipes in the preparation and cooking of menu items
Adheres to established portion control guidelines, minimizes waste
Plates cold foods according to established plating/presentation guidelines
Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of and equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Returns cooking utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards