Cook 1

Proper Hospitality Careers•Miami Beach, FL

8d•Onsite

About The Position

The Shelborne Miami Beach is an iconic Art Deco destination reimagined for a new generation. Rooted in Miami Beach history and energized by contemporary culture, the property is designed to be a social anchor for locals, travelers, hotel guests, and members alike. Our nightlife venues — including the Lobby Bar and the intimate Little Torch cocktail lounge — are intended to be lived-in, magnetic, and culturally relevant, not programmed from a distance. Art, fashion, wellness, and music are central to Miami’s cultural identity and core to The Shelborne’s point of view.

Requirements

Minimum 3 years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
Ability to expand and condense recipes to meet production needs.
Previous training in guest relations.
Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.
Familiarity with local and international cuisines.
Ability to follow recipes and adjust methods to ensure consistent product quality.
Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
Strong organizational skills, with the ability to maintain a clean and efficient workspace.

Responsibilities

Prep and set up food stations in accordance with menu requirements and anticipated business levels.
Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
Monitor and uphold cleanliness, sanitation, and organization standards in all hotel kitchen areas.
Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
Adhere strictly to State sanitation/Health regulations and Hotel requirements.
Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
Organize prep items from different areas to ensure readiness for service.
Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.
Collaborate with the management team to develop new menu items and specials.
Train and mentor junior kitchen staff members.
Assist in inventory management and ordering of kitchen supplies.
Develop and implement strategies to minimize food waste and maximize efficiency.
Actively participate in kitchen safety training sessions and ensure adherence to safety protocols.
Support catering and banquet operations as needed.
Provide input for kitchen layout and equipment upgrades.
Stay updated on culinary trends and incorporate innovative techniques into menu offerings.
Assist with food cost control measures, including portion control and inventory management.
Participate in menu tastings and provide feedback for menu improvement.
Assist with inventory control, ensuring that all ingredients are properly stocked and stored in accordance with safety guidelines.
Help order and receive ingredients, ensuring that items are fresh, high-quality, and available for use.
Monitor ingredient usage to minimize waste and ensure proper stock rotation (FIFO - First In, First Out).
Maintain a clean, organized, and sanitary work area, including proper cleaning of equipment, utensils, and surfaces after use.
Ensure all equipment is properly maintained and report any malfunctions to the Executive Sous Chef or management.
Follow all health and safety guidelines, including food storage, handling, and sanitation protocols, to ensure a safe kitchen environment.
Ensure all food is beautifully presented and meets the hotel or restaurant’s visual standards.
Monitor the quality of finished products, ensuring that all food meets taste, texture, and consistency requirements before being served.
Follow food safety and sanitation practices at all times, including the proper handling of ingredients, food storage, and cleaning procedures.
Ensure that all food is prepared in accordance with dietary restrictions, allergies, and health guidelines when necessary.
Adhere to local health and safety regulations, including temperature controls for perishables and safe equipment usage.