Cook 2- La Trattoria

Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Cook 2.

This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!

ABOUT FISHER ISLAND CLUB HOTEL & RESORT

Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do.

It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.

Department: Culinary

Place of Work: All kitchens and all support areas

Job Overview: Cook 1 must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their perspective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment

Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie

Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.

External: Hotel Guests and visitors.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

Essential:

1. High school diploma or equivalent vocational training certificate.

2. 3 years experience in culinary field

3. Ability to communicate in English with guest, co-workers and management.

4. Ability to compute basic mathematical calculations.

5. Must pass with satisfactory results, a cooking demo for the chef.

Desirable:

1. Culinary college degree

2. Food handling certificate

3. Sanitation Certificate.

4. Ability to communicate in multiple languages

Skills:

1. Ability to perform job functions with attention to detail, speed, and accuracy.

2. Ability to prioritize, organize and execute work and follow through with assigned tasks

3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.

4. Ability to work well under pressure.

5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

6. Ability to work well with others in a team environment.

7. Contribute to the growth and success of the team.

Essential Job

Function:

• Must be able to stand and/or walk for extended periods of time.
• Always have a notebook to write recipes, procedures, and prep lists with.
• Develop and maintain a positive working relationship with other employees.
• Create a great team environment, where the diversity of the individual members is valued. Be there for your team.
• Be passionately involved in the training and development of the team. It is our responsibility.
• Understand and be the driver of the agreed culinary concepts, goals, philosophies and food and beverage directions.
• Create a seamless work environment with the leaders of food and beverage and synergize the team effort, remember we are one team.
• Take ownership and initiate problem solving opportunities. Follow up and hold yourself accountable at all times.
• Be open to suggestions and criticize your own work performance, be a leader and innovator in the industry.
• Cleanliness is to be immaculate, do not wait to clean; show examples and people will follow.
• Find a way, be positive, utilize your experiences, and welcome challenging circumstances.
• Intermediate knife skills – basic fabrication techniques, knowledge of intermediate cuts with speed and accuracy, and knife sharpening skills
• Ability to “own” and efficiently operate a single station on a hot cooking line.
• Full knowledge of pantry and “cold kitchen” operations.

This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, workload, rush jobs, emergencies, or technological developments) change.