In Room Dining Cook I

TB ISLE RESORT LP•Aventura, FL

1d•Onsite

About The Position

The primary function of the In Room Dining Cook I position is to prepare high quality food for the room service outlet. The Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Room Service food items based on company specifications. The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.

Requirements

Possess outstanding guest services skills, professional presentation and sophisticated communication skills.
Able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification.
Maintain composure and objectivity under pressure.
Have the ability 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 coworkers and guests.
Minimum 3 to 4 years of culinary experience.
Ability to communicate in the English language.
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.
Standing/walking/reaching and bending throughout shift.
Ability to lift/push/ pull 50-100lbs.
Work in areas of high heat and humidity.

Nice To Haves

High School diploma.
Experience in a luxury hotel or a related field.
Culinary certification or degree.
Second language is a plus.

Responsibilities

Approach all interactions with guests and employees in a friendly, service oriented manner.
Comply at all times with JW Marriott Turnberry Miami Resort & Spa standards and regulations to encourage safe and efficient hotel operations.
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.
Solid 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.
Solid 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.
Solid 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.
Solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying.
Solid 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.
Solid 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.
Solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.
Solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
Solid 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.
Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.
Ensure team leader is aware of any special products needed for upcoming functions.
Stay current and up to date with trends.
Supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
Any other reasonable requests made by your manager or supervisor.