Cooks

Tommy Bahama Miramonte Resort & Spa•Indian Wells, CA

5d•$19 - $22

About The Position

The Cook III prepares, cooks, and executes banquet events while supporting the daily operation of the Employee Dining Room (EDR). This role calls for a dependable, organized culinary professional who can work independently, maintain exceptional food quality, and contribute to a positive, team-oriented kitchen culture. The position is at Tommy Bahama Miramonte and pays $20.00 per hour.

Requirements

Minimum of 2 years of banquet, hotel, resort, or high-volume restaurant experience.
Ability to work independently with minimal supervision.
Strong organizational and time-management skills.
Knowledge of basic culinary techniques, knife skills, food safety, and sanitation.
Ability to stand for extended periods and lift up to 50 pounds.
Must be available to work mornings, evenings, weekends, and holidays.

Nice To Haves

Experience preparing both banquet and à la carte food.
Passion for hospitality and quality-driven food execution.
Positive attitude and willingness to learn and support the team.
Strong work ethic and accountability.
Ability to adapt in a fast-paced, high-volume environment.
Commitment to delivering memorable experiences for guests and fellow associates.

Responsibilities

Prepare, cook, and execute banquet menus according to Banquet Event Orders (BEOs), recipes, and quality standards.
Complete daily mise en place to support timely and efficient banquet execution.
Assist with banquet setup, service, replenishment, and breakdown as needed.
Oversee daily production and service for the Employee Dining Room.
Prepare and maintain the salad bar, hot line, and cold food offerings throughout meal periods.
Ensure food is prepared consistently, freshly, and with attention to presentation.
Follow food safety, sanitation, and HACCP standards.
Maintain a clean, organized, and safe work environment.
Assist with receiving, storing, labeling, dating, and rotating products using FIFO practices.
Communicate inventory needs and production concerns to culinary leadership.
Support other culinary outlets and special events as business demands require.
Foster a collaborative team environment and provide exceptional hospitality to guests and fellow associates.