Line Cook III

Biltmore Hotel Limited•Coral Gables, FL

About The Position

The Cook III 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 position follows directions and works quickly, with supervision appropriate to its stated experience level, and consistently follows departmental policies and procedures in the Biltmore Standard Operating Procedures. The Cook III works assigned kitchen stations, supports other stations, prepares food for all meal periods, and helps ensure the kitchen is ready for upcoming service. The role includes preparing sauces, stocks, and a range of dishes; fabricating meat, fish, and poultry; applying cooking methods; and maintaining food-handling, safety, cleaning, and organization standards. The Cook III may expedite orders or workflow assignments when the Chef or Sous Chef is absent, and completes tasks assigned by kitchen leadership. This role requires teamwork, attention to detail, effective communication, organization, and the ability to work in a dynamic environment. Work is primarily indoors, with the employee adapting to moderate temperatures controlled by hotel environmental systems. Schedules may vary with hotel business needs and may include overtime, weekends, and holidays. A Food Handling Certificate is required.

Requirements

High school diploma.
One to two years of experience as a cook in a hotel or restaurant with similar styles and standards.
Food Handling Certificate.
Ability to speak, read, write, and understand English.
Ability to perform accurate mathematical calculations and provide legible communication and directions.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize and organize; and multitask in a dynamic, changing environment.
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 as part of a team and with minimal supervision.
Ability to maintain confidentiality of guest information and pertinent 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 an extended period 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-acuity demands.
Ability to look at a computer for extended periods.
Ability to adapt to moderate hotel temperatures; most work tasks are performed indoors.
Ability to work varying schedules based on hotel business needs, potentially including overtime, weekends, and holidays.
Maintain a neat, clean, and well-groomed appearance according to hotel standards.

Nice To Haves

Some fine-dining experience is preferred.
Production and service experience are preferred.

Responsibilities

Work the Cook station and assist all other kitchen stations.
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 workflow assignments effectively when the Chef or Sous Chef is absent.
Use standard recipes and prepare food items required in the assigned kitchen, including mother sauces, stocks, and sauces made from them.
Fabricate meat, fish, and poultry, and understand herbs and seasonings and their uses.
Prepare basic garde manger items, including fruit displays, canapés, cold-food displays, amenities, pâtés, dressings, and cold sauces.
Prepare basic specialty dishes such as paella, stews, and gumbo, and foods from cuisines including French, Italian, Mediterranean, Asian, and Caribbean.
Understand basic cooking methods, including braising, poaching, roasting, steaming, sautéing, grilling, and blanching; the posting also mentions training Cook III on these methods.
Use strong knife skills to cut 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 and professional etiquette with peers.
Assist kitchen leadership with completing next-day preparation in the required quantity and quality to support food and payroll costs.
Maintain timely delivery of orders from the kitchen to the dining room.
Complete daily tasks before leaving and communicate departure to the manager on duty.
Meet daily cleaning and organization standards in storage and production areas.
Help ensure that self and other ambassadors follow food-handling procedures.
Complete other assigned duties with enthusiasm, dedication, and professionalism.
Maintain grooming and appearance in accordance with Biltmore Hotel standards.
Follow hotel policies, including Equal Opportunities policies, and observe fire and health and safety regulations.