Cook - Hotel Pier Sixty-Six; cafeteria

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. The resort features a 32-acre waterfront enclave with 325 guest rooms, suites, villas, 91 Private Resort Residences, 12 restaurants and lounges, a spa, pool options, and a waterfront promenade with retail and dining. The resort assemblies over 600 team members to deliver memorable experiences and stellar service. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Cook - Hotel Pier Sixty-Six – Employee Cafeteria to join our Pier Sixty-Six Resort team. You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.

Reporting to the Sous Chef, you will support and provide excellent service within our culinary department. This high-volume position requires a passion for culinary arts and a service-oriented attitude.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guest needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Assist with resolving guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: set up workstation with required mise en place, tools, equipment and supplies; inspect tools and supplies; check production schedule and pars; establish priority items; inform the Chef of supplies needed; put away food deliveries; start prep work; organize prep items for service.
• Continue prep work after the meal period for the next meal service.
• Check point of sale printer at the workstation; ensure it is in working order and there is enough paper for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform F&B service staff of 86'd items and available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Inform Chef on Duty of excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards to improve cleanup efficiency.
• Breakdown workstation and complete closing duties: return all food items to proper storage areas; rotate returned products; wrap, cover, label and date stored items; organize storage areas; clean prep areas, reach-ins/walk-ins, and shelves; return unused utensils/equipment to specified locations; ice down hot items from the steam table to cool quickly.
• Turn off equipment not needed for the next shift.
• Restock items depleted during the shift.
• Review status of work and follow-up actions with the Head Cook before leaving.

• Assist with inventories as scheduled.
• Assist in plating up Banquet as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Attend designated meetings.
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all associates.
• Continuous evaluation and improvement of the operations.
• Be an integral part of the development of future company projects.
• Provide an exceptional guest experience.

• 1-2 years’ experience in a high-level banquet or restaurant kitchen.
• Must be 18 years of age or older.
• Prior hospitality experience preferred.
• Ability to work a flexible schedule that may include evenings, weekends and holidays.
• Must be able to stand for long periods and walk throughout the day.
• Must be able to work in a fast-paced, high-pressure environment.
• Must be able to frequently lift and carry up to 50 lbs.
• Must be able to bend, squat, push, and pull frequently.

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.