Cook III Garde Manger

Loews Hotels•Miami Beach, FL

1d•Onsite

About The Position

Loews Miami Beach Hotel, a beloved oceanfront hotel that recently underwent a $50 million renovation, is seeking a Cook III Garde Manger. This role involves overseeing the preparation and production of all cold food items, supervising Pantry/Prep personnel, and ensuring high-quality standards and adherence to recipes. The position requires a thorough understanding of food service sanitation and the safe use of kitchen equipment. The hotel is part of Loews Hotels & Co, an independently owned family hotel company known for its heritage in service excellence and properties across the U.S. and Canada. The company emphasizes team member growth, diversity, inclusion, environmental protection, and community support.

Requirements

High School Diploma, or its equivalent
One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
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 35 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Oversees preparation and production of all cold food items, supervises Pantry/Prep personnel
Supervises/set up and organization of work area with all necessary supplies and equipment
Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Supervises/preparation and storage of raw food products prior to final assembly of cold food items
Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
Assists Panty/Preparation personnel with completion of all duties as needed
Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of an equipment malfunction or safety hazards immediately
Returns utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all 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 shifts
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 team members
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