Cook III Garde Manger
About The Position
The Cook III Garde Manger position is at the newly redesigned Loews Miami Beach Hotel, an oceanfront property. This role is responsible for overseeing the preparation and production of all cold food items and supervising Pantry/Prep personnel. Key aspects include setting up and organizing the work area, ensuring the receipt, inspection, and rotation of fresh, high-quality food products, and supervising the preparation and storage of raw food items. The Cook III Garde Manger must ensure adherence to standardized recipes and plating guidelines, operate kitchen equipment safely, and maintain cleanliness. The role also involves promoting teamwork, adhering to safety regulations, attending training, and complying with hotel standards and policies.
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
- Other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
501-1,000 employees
