Cook II Garde Manger
On-siteMiami Beach, Florida, United States
Job Summary
Set up and organize work areas with necessary supplies and equipment. Receive, inspect, and rotate food products to ensure fresh ingredients are used. Prepare and store raw food products properly while following standardized recipes and portion control guidelines. Plate cold foods according to presentation guidelines and monitor finished products to ensure timely service. Monitor refrigeration and holding temperatures, clean work surfaces, and use all equipment safely. Notify the supervisor of equipment malfunctions or safety hazards immediately. Clean and break down work areas, return unused ingredients to storage, and complete closing side work by turning off cooking equipment and securing the kitchen.
Required Qualifications
- High School Diploma, or its equivalent
- Post Secondary culinary training/certification as Cook from a recognized culinary training school
- One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent
- Thorough knowledge and understanding of Food Service Sanitation Standards
- Thorough knowledge and understanding of standard kitchen equipment and its use
- Ability to stand, stoop, bend; lift and carry up to 50 pounds
- Ability to read, write and speak English
- Ability to work flexible schedule to include weekends and holidays
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