Line Cook I

Biltmore Hotel Limited•Coral Gables, FL

About The Position

The Cook I prepares menu items for Biltmore Hotel banquet events and restaurant à la carte service while maintaining hotel standards for food quality, presentation, and speed of production. The role works with minimal supervision, prepares meals for special dietary needs, and may help train and guide Cook II team members. The position requires consistent adherence to departmental policies and procedures in the Biltmore Standard Operating Procedures. The Cook I works across kitchen stations and meal periods, produces a broad range of foods and preparations, supports banquet and restaurant operations, and helps ensure that prep, service, food handling, cleaning, and organizational standards are met. Employees may be required to work varying schedules—including overtime, weekends, and holidays—to meet hotel business needs. The role is subject to Biltmore Hotel policies, including equal opportunity, fire, and health and safety policies, and employees must meet the hotel’s grooming standards.

Requirements

High school diploma.
Three to four years of experience as a cook in a hotel or restaurant with similar styles and standards.
Ability to speak, read, write, and understand English.
Ability to perform accurate mathematical calculations and provide legible communication and directions.
Attention to detail, speed, and accuracy in performing job functions.
Ability to prioritize and organize work, follow directions, and multitask in a dynamic, changing environment.
Ability to think clearly, remain calm, and resolve problems using sound judgment.
Ability to understand guest service needs and work cohesively with coworkers as part of a team.
Ability to work with minimal supervision and maintain confidentiality of guest information and resort data.
Ability to use a computer keyboard, perform basic typing, and demonstrate moderate to advanced computer skills.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to stand, sit, or walk for extended periods or an entire shift; reach overhead and below the knees; and bend, twist, pull, and stoop.
Ability to use, carry, and operate necessary office equipment using finger dexterity.
Ability to communicate with employees, managers, subordinates, and guests using verbal communication, hearing, and visual acuity.
Ability to look at a computer for extended periods and adapt to moderate indoor hotel temperatures controlled by hotel environmental systems.
Food Handling Certificate.
Ability to work varying schedules that may include overtime, weekends, and holidays.
Ability to maintain a neat, clean, and well-groomed appearance according to hotel standards.

Nice To Haves

Some fine dining experience.
Experience with production and service.
Excellent knowledge of the Miami area and the beaches.

Responsibilities

Work the Cook station and assist other kitchen stations.
Prepare and execute menu items for all meal periods in the assigned kitchen.
Understand and follow work-safety and emergency procedures.
Expedite à la carte orders or manage workflow assignments when the Chef or Sous Chef is absent.
Use standard recipes and produce the food items required for the assigned kitchen, including mother sauces, stocks, sauces, meat, fish, poultry, garde manger items, specialty dishes, and cuisines from various regions.
Apply basic cooking methods and, when necessary, train Cook II team members in those methods.
Use excellent knife skills to prepare vegetables and fruits in required cuts, and train and monitor others with minimal supervision.
Complete tasks assigned by the Banquet Chef, Sous Chef, Garde Manger Chef, or Chef de Cuisine.
Calculate, communicate, and write requisitions.
Follow house rules and maintain a positive attitude.
Assist kitchen leadership with completing next-day preparation to the required quantity and quality, supporting food and payroll cost goals.
Maintain timely delivery of orders from the kitchen to the dining room.
Complete assigned tasks and communicate departure to the manager on duty.
Maintain daily cleaning and organization standards in storage and production areas.
Follow food-handling procedures and help ensure other team members do so as well.
Maintain professional, cooperative relationships with peers.
Complete other assigned duties with enthusiasm, dedication, and professionalism.
Maintain a neat, clean, and well-groomed appearance in accordance with hotel standards.