Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $21.00
Work Schedule
Flexible
Benefits
competitive salary
performance bonuses
Health Insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Flexible work environment
Job Description
B Ocean Resort, located in the vibrant city of Fort Lauderdale, FL, is a premier beachfront resort known for its dynamic blend of luxury accommodations and exceptional dining experiences. As a renowned destination for travelers and locals alike, B Ocean Resort prides itself on delivering top-notch hospitality and culinary excellence in a picturesque oceanfront setting. The resort combines a commitment to outstanding service with an inviting atmosphere, making it a sought-after venue for both leisure and business travelers. With its stunning views, upscale amenities, and dedication to guest satisfaction, B Ocean Resort sets a high standard in the hospitality industry.Show More
Job Requirements
- High school diploma or equivalent
- 1-2+ years professional kitchen experience
- food handler certification
- ability to stand/walk for entire shift
- frequent bending, reaching, and repetitive motions
- ability to lift/carry 40-50 lbs
- work in hot/cold/humid environments
- safe knife and equipment handling
- reliable transportation
- authorized to work in the United States
Job Qualifications
- 1-2+ years professional kitchen experience (hotel/resort or high-volume restaurant preferred)
- strong knife skills and proficiency on at least two stations
- accurate recipe and portion adherence
- working knowledge of food safety (ServSafe/HACCP) and allergy protocols
- calm under pressure
- clear communicator
- reliable and punctual
- food handler certification required
- ServSafe Food Protection Manager preferred (or within 30 days)
Job Duties
- Set up/break down assigned stations (grill/saute/fry/garde manger/breakfast)
- maintain pars, labels, and cleanliness
- cook to spec and temperature
- plate to presentation standards
- meet ticket-time goals
- complete daily prep lists
- batch sauces/stocks per recipes
- verify yields and report variances
- support banquets/catering and cold/hot production as scheduled
- perform line checks and taste/temperature checks
- maintain logs (cooling, holding, cleaning)
- follow ServSafe/HACCP practices (FIFO, allergen awareness, cross-contact prevention)
- assist with training Cook I/Prep on knife skills, station setup, and recipe execution
- model communication on the line
- coordinate with Expo, Dish, and FOH for smooth pacing and special requests
- date/label and rotate
- report 86 items early
- minimize waste and over-production
- participate in counts/ordering as asked
- use/clean equipment safely
- report maintenance needs via work orders
- keep BOH areas organized
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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