Seasonal IRD Cook

Proper Hospitality Careers • Miami Beach, FL

2d • Onsite

About The Position

The IRD Cook prepares ingredients and basic menu components according to recipes and production lists, assists with station setup, and performs cooking tasks to meet flavor, presentation, plating, and portion-control standards. The role supports Cook 1 and senior cooks with preparation for high-volume or complex dishes, participates in training, and communicates station needs and shortages to supervisors.

The cook helps maintain kitchen efficiency by properly handling equipment, organizing storage and prep areas, monitoring ingredient levels, and notifying leadership when replenishment is needed. The role also maintains workstation cleanliness and sanitation, follows food-safety practices for storage, labeling, and temperature control, checks food quality, and helps minimize waste through proper storage and FIFO rotation.

This is a seasonal position at The Shelborne by Proper in Miami Beach. The job requires standing for extended periods, working around hot surfaces, and lifting or carrying equipment or containers weighing up to 25–30 pounds. Evening, weekend, and holiday work may be required based on kitchen needs.

Requirements

• At least 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 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 and ability to maintain a clean, efficient workspace.
• Ability to stand for long periods, including working over hot surfaces such as ovens and stoves.
• Ability to lift and carry heavy equipment or containers weighing up to 25–30 pounds.
• Flexibility to work evenings, weekends, and holidays as required by kitchen needs.

Responsibilities

• Prepare ingredients and basic menu components according to recipes and production lists.
• Assist with station setup and ensure required tools and ingredients are available.
• Carry out cooking tasks with guidance when needed, maintaining consistent flavor and presentation.
• Follow plating specifications and maintain portion control.
• Assist Cook 1 and senior team members with preparation for high-volume or complex dishes.
• Participate in training to improve knowledge of kitchen techniques and equipment use.
• Communicate station needs and product shortages to supervisors promptly.
• Use and handle kitchen equipment properly.
• Organize walk-ins, dry storage, and prep areas to support an efficient workflow.
• Monitor station par levels and notify leadership when ingredients need replenishment.
• Keep the workstation clean and sanitary; clean equipment, tools, and prep surfaces after use.
• Follow food-safety guidelines, including proper storage, labeling, and temperature controls.
• Ensure food meets taste, texture, and appearance guidelines; perform basic tasting checks and alert senior cooks to inconsistencies.
• Help minimize food waste through proper storage and FIFO rotation.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed