COOK II- GARWOOD FINE DINING RESTAURANTE

Fisher Island Club•Fisher Island, FL

2h•Onsite

About The Position

Fisher Island Club is looking to hire a full-time Cook 2. 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. Cook II must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their perspective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment.

Requirements

High school diploma or equivalent vocational training certificate.
3 years experience in culinary field.
Ability to communicate in English with guest, co-workers and management.
Ability to compute basic mathematical calculations.
Must pass with satisfactory results, a cooking demo for the chef.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize and execute work and follow through with assigned tasks.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to work well under pressure.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to work well with others in a team environment.
Contribute to the growth and success of the team.

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 to include, 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, 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 established recipe and plating guide provided, to exact specification and approval of Sous chef.
Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation.
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.
Create a great team environment, where the diversity of the individual members is valued.
Be there for your team.
Be passionately involved in the training and development of the team.
Understand and be the driver of the agreed culinary concepts, goals, philosophies and food and beverage directions.
Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team.
Take ownership and initiate problem solving opportunities.
Follow up and hold yourself accountable at all times.
Be open to suggestions and criticize your own work performance, be a leader and innovator in the industry.
Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow.
Find a way, be positive, utilize your experiences, and welcome challenging circumstances.
Perform intermediate knife skills – basic fabrication techniques, knowledge of intermediate cuts with speed and accuracy, and knife sharpening skills.
Ability to “own” and efficiently operate a single station on a hot cooking line.
Full knowledge of pantry and “cold kitchen” operations.