Harry Soffer Lead Line Cook

TB ISLE RESORT LP•Aventura, FL

5d•Onsite

About The Position

The Lead Line Cook prepares high-quality food for the resort’s various outlets, including timely and accurate made-to-order dishes and banquet or restaurant items prepared and plated according to company specifications and function contracts. The position requires complete knowledge of Cook I, Cook II, and Cook III performance objectives, along with sound technical culinary skills. The cook works in a luxury hotel environment and must maintain food quality, safety, cleanliness, and efficient production while handling multiple tasks and changing demands.

Requirements

Minimum of 5–7 years of culinary experience.
Professional demeanor appropriate for a luxury environment.
Ability to handle multiple tasks in an ever-changing environment.
Food Safety certification is required.
Ability to maintain composure and objectivity under pressure.
Ability to anticipate, prevent, identify, and solve workplace problems.
Knowledge of food safety, including critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.
Knowledge of proper chemical handling, cleaning techniques, and use of equipment and machinery.
Ability to communicate in English.
Ability to work flexible schedules, including holidays and weekends.
Ability to perform multiple tasks and give direction under pressure.
Physical ability to move quickly in confined spaces and to stand, walk, reach, and bend throughout the shift.
Ability to push, pull, or lift up to 50 pounds.
Ability to work in areas of high heat and humidity.

Nice To Haves

High school diploma and/or experience in a luxury hotel or related field preferred.
Culinary certification or degree preferred.
A second language is a plus.

Responsibilities

Prepare and plate made-to-order, banquet, and restaurant food accurately and on time according to company specifications and function contracts.
Approach interactions with guests and employees in a friendly, service-oriented manner.
Comply with hotel standards and regulations and follow Occupational Health and Safety requirements.
Keep kitchen equipment, refrigerators, and work areas clean and organized; label and date food items.
Maintain appropriate food production levels to avoid excessive leftovers and waste.
Use a range of knife-cutting techniques and prepare garnishes, pantry items, salads, meats, seafood, vegetables, starches, sauces, and soups.
Apply appropriate preparation methods, cooking techniques, temperatures, and food-safety practices.
Inform the team leader of special products needed for upcoming functions.
Stay current with culinary trends.
Supply basic personal tools of the trade, such as a chef’s knife, paring knife, and peeler.
Perform other reasonable requests made by a manager or supervisor.