Harry Soffer Cook I

TB ISLE RESORT LP•Aventura, FL

14d•Onsite

About The Position

The primary function of the Harry Soffer Cook I position is to prepare high quality food for the In Room Dining, Harry Soffer and Surf House outlets. The Harry Soffer Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurant food items based on company specifications. The Harry Soffer Cook I should have a complete knowledge of Cook II and Cook III performance objectives as well as sound technical skills.

Requirements

Professional demeanor appropriate for a luxury environment.
Able to maintain composure and objectivity under pressure.
Food Safety certification.
Able to maintain composure and objectivity under pressure.
Able to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Effective at listening to, understanding, and clarifying the concerns and issues raised by Associates and guests.
High School diploma and/ or experience in a luxury hotel or a related field preferred.
Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.
Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical agility and ability to move quickly in confined spaces.
Also requires standing/walking/reaching and bending throughout shift.
Ability to lift/push/ pull 50-100lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Responsibilities

Approach all interactions with guests and associates in a friendly, service oriented manner.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.
Knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing,
Knowledge of meat identification and cookery i.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying.
Technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
Knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
Knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.
Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.
Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.
Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
Perform any other reasonable duties as required by management.