RAO's Restaurant Cook III

Loews Hotels•Miami Beach, FL

1d•Onsite

About The Position

The RAO's Restaurant Cook III prepares and cooks menu items for Loews Miami Beach Hotel, ensuring food quality, freshness, proper presentation, and timely service. The role includes organizing the workstation, handling and storing food safely, following standardized recipes and portion-control guidelines, and maintaining sanitation standards. The Cook III uses kitchen equipment safely, communicates equipment or service issues to supervisors, and coordinates with the Steward for clean dishes and cookware. At the end of the shift, the Cook III cleans and secures the work area and completes closing duties. The position also supports teamwork, guest service, hotel safety procedures, and compliance with hotel policies and standards.

Requirements

High school diploma or equivalent.
One year of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or post-secondary culinary training/certification as a Cook from a recognized culinary training school.
Thorough knowledge and understanding of food service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to stand, stoop, and bend, and to lift and carry up to 35 pounds.
Ability to read, write, and speak English.
Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and store raw food products properly.
Follow standardized recipes to prepare and cook menu items.
Follow portion-control guidelines and minimize waste.
Plate food according to established presentation guidelines.
Monitor finished food awaiting service, help ensure prompt service, and notify a supervisor of delays.
Prepare and serve quality products in a timely manner.
Follow governmental food sanitation standards; monitor refrigeration and holding temperatures, clean and sanitize surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturer recommendations.
Immediately notify a supervisor of equipment malfunctions or safety hazards.
Notify the Steward in a timely manner when clean dishes, pots, or pans are needed; return utensils to the pot-wash area and identify hot items.
Clean and break down the work area and return unused ingredients to proper storage at the end of the shift.
Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Promote teamwork and promptly communicate problems or areas of concern to the appropriate person.
Be polite, friendly, and helpful to guests, management, and fellow employees.
Follow hotel emergency procedures and required safety regulations and procedures.
Attend appropriate hotel meetings and training sessions.
Maintain clean equipment and work areas and comply with hotel standards, policies, rules, uniform, and grooming standards.
Recycle whenever possible and remain current with hotel information and changes.
Perform other duties as assigned.