Bourbon Steak Cook III

TB ISLE RESORT LP • Aventura, FL

3h • Onsite

About The Position

The primary function of the Cook III position is to learn the basics of kitchen operations by following the Cook I, CDP and Sous Chefs' directions. The Cook III is responsible for being timely and accurate with their schedule. Bring a positive “Can do Attitude” to work. The Cook III should have an open mind and be ready to learn and train in a la carte production as well as banquet kitchen operations.

Requirements

• Professional demeanor appropriate for a luxury environment.
• Able to handle introductory kitchen tasks in an ever-changing environment.
• Food Safety certification will be required.
• Ability to maintain composure and objectivity under pressure.
• Ability to communicate in the English language (Second language is a plus)
• Able to work flexible schedules including days, nights, holidays and weekends.
• Able to perform multiple tasks.
• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give directions under pressure.
• Work in areas of high heat and humidity.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Always comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Ability to learn pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.
• Ability to learn various cutting techniques such as cutting, dicing, slicing, brunoise, paysanne, dice, battonet, mince, julienne, Parisian. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying. Refined skill set in the knowledge and preparation of garnishes.
• Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler, tongs, rubber spatulas.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed