Line Cook II

Biltmore Hotel Limited•Coral Gables, FL

About The Position

The Cook II prepares menu items for Biltmore Hotel banquet events and restaurant à la carte service, maintaining hotel standards for food quality, presentation, and timely production. The role works assigned kitchen stations and meal periods, follows standard recipes and department procedures, and completes food preparation and service tasks under supervision appropriate to the employee’s experience. The Cook II supports kitchen leadership with next-day preparation, requisitions, workflow, food handling, cleaning, and organization while contributing to a positive, professional team and guest experience. The position requires broad foundational cooking skills, including preparing sauces and stocks, fabricating meat, fish, and poultry, using herbs and seasonings, producing basic garde manger items and specialty dishes, and applying common cooking methods. Employees must be able to work in a dynamic kitchen environment, communicate effectively, manage priorities, and maintain Biltmore Hotel policies, safety standards, and grooming expectations. Work schedules may vary with hotel business needs and can include overtime, weekends, and holidays.

Requirements

High school diploma.
One to two 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.
Excellent knowledge of the Miami area and beaches.
Ability to think clearly, remain calm, and resolve problems using good judgment.
Ability to follow directions thoroughly and understand guests’ service needs.
Ability to work cohesively with coworkers and with minimal supervision.
Ability to maintain confidentiality of guest information and pertinent resort data.
Ability to use a computer keyboard and basic typing skills; moderate to advanced computer skills.
Ability to work in a dynamic, constantly changing environment and multitask.
Food Handling Certificate.
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 work shift.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to use, carry, and operate necessary office equipment using finger dexterity.
Ability to communicate with employees, managers, subordinates, and guests verbally, and to meet hearing and visual requirements.
Ability to look at a computer for extended periods.
Ability to adapt to moderate indoor temperatures controlled by hotel environmental systems.
Ability to work varying schedules according to hotel business needs, including overtime, weekends, and holidays.

Nice To Haves

Fine dining experience.
Food production and service experience.

Responsibilities

Work the Cook station and assist other kitchen stations.
Prepare menu items for all meal periods in the assigned kitchen, including banquet and à la carte items.
Follow standard recipes and maintain the quality, presentation, and production standards of the hotel.
Understand and follow workplace safety and emergency procedures.
Effectively expedite à la carte orders or assigned workflow when the Chef or Sous Chef is absent.
Prepare food items for the assigned kitchen, including mother sauces, stocks, additional sauces, meat, fish, poultry, garde manger items, specialty dishes, and foods from various cuisines.
Apply basic cooking methods such as braising, poaching, roasting, steaming, sautéing, grilling, and blanching.
Use strong knife skills to cut vegetables and fruit; train and monitor others with minimal supervision as needed.
Perform 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 and professional conduct.
Assist kitchen leadership with preparing the required quantity and quality of food for the next day while supporting food and payroll cost goals.
Maintain timely order delivery from the kitchen to the dining room.
Complete daily assigned tasks and tell the manager on duty before leaving.
Meet daily cleaning and organization standards in storage and production areas.
Follow food-handling procedures and help ensure that other ambassadors do the same.
Maintain professional and cooperative relationships with peers.
Complete other assigned duties enthusiastically and professionally.
Maintain a neat, clean, and well-groomed appearance in accordance with hotel standards.
Follow hotel policies, Equal Opportunities policies, and fire, health, and safety regulations.