** Join us in our Culinary Hiring Event on November 6, 2024 from 12pm to 6pm 
Location: Pier Sixty-Six Marina: 2301 SE 17th St, Fort Lauderdale, FL 33316 **

We currently have an opportunity for a well-rounded and seasoned Cook II to join our Pier Sixty-Six Resort opening 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.

• Develop and maintain positive working relationships with others and support your team to reach common goals.
• Prepare special meals or substitute items.
• Assisting with stocking and setting up each station.
• Assisting to train new staff members in learning all preparation methods
• Be the role model for other cooks to follow in both living the company 5 star standards of excellence, and execution of job role.
• Working clean in an organized fashion. Making certain always clean as you go
• Work as a professional in communicating with colleagues as well as performing in the kitchen.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak, and understand the English language to complete requisitions read recipes and communicates with other team members.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Additional Duties & Responsibilities:  

• Adhere to departmental policies and procedures.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Stand, sit, or walk for an extended period.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.