Surf House Restaurant Cook II

Turnberry Associates Aventura , FL 33180

Posted 2 weeks ago

Scope of Position

The primary function of the Cook II position is to prepare high quality food for Surf House; two-story open air restaurant and pool bar. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Restaurant Food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook III performance objectives as well as sound technical skills.

Position Requirements

  • Must possess outstanding guest services skills, professional presentation and sophisticated communication skills

  • Must be able to handle a multitude of tasks in an intense, ever-changing environment.

  • Food Safety certification

  • Must be flexible in terms of working hours.

  • Must work well in stressful, high-pressure situations.

  • Must maintain composure and objectivity under pressure.

  • Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving

problems as necessary.

  • Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to

meet the constraints of a particular need.

  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by associates and guests.

Responsibilities

  • Approach all interactions with guests and associates in a friendly, service oriented manner.

  • Comply at all times with the Hotel's standards and regulations to encourage safe and efficient hotel operations.

  • Follow Occupational Health & Safety regulations.

  • Ensure equipment and kitchen cleanliness.

  • Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the

necessary production to achieve company goals.

  • Keep production of food at an adequate level, which does not result in excessive leftovers and waste.

  • Has good knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill

set in the knowledge and preparation of garnishes.

  • Has a good knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations.

i.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and

preparation of cold sauces, dressing and vinaigrette i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing,

  • Has a good knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and

corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sauting. Accurate knowledge of cooking

temperatures to ensure a steak is cooked properly from rare to well done.

  • Has good knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching,

simmering, deep-frying, baking, broiling, sauting and pan-frying.

  • Has good technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice,

allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling,

blanching, steaming, grilling, pan frying, baking, deep-frying.

  • Has a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes,

berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.

  • Has good knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, bchamel, tomato,

Espanola, and veloute.

  • Has good knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre

blance, marchand de vin, curry and normande.

  • Has good knowledge in identification and preparation of basic soups such as consomm, clear, cream, puree, bisques and

chowders as well as specialty and national soups using the various and proper thickening agents.

  • Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation,

food borne illness, toxins and chemical poisoning.

  • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler

  • Any other reasonable requests made by your manager or supervisor.

Education

  • High School diploma and/ or experience in a luxury hotel or a related field preferred.

  • Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.

Skills and Abilities

  • Ability to communicate in the English language (Second language is a plus).

  • Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.

  • Able to work flexible schedules including holidays and weekends.

  • Able to perform multiple tasks.

Physical Requirements

  • Physical agility and ability to move quickly in confined spaces

  • Also requires standing/walking/reaching and bending throughout shift.

  • Ability to push / pull 100lbs

  • Ability to lift 50lbs

  • Think clearly in high stress and intense situations

  • Ability to multi task and give direction under pressure

  • Stand or walk for extended periods of time

  • Work in areas of high heat and humidity

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