Job Overview
Employment Type
Part-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $21.00
Work Schedule
Flexible
Benefits
competitive salary
performance bonuses
health benefits
retirement savings
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Flexible work environment
Job Description
B Ocean Resort is a prominent beachfront hotel located in Fort Lauderdale, Florida, known for its vibrant atmosphere, modern amenities, and exceptional guest services. As part of the hospitality industry, this resort offers a blend of luxurious accommodations, dining experiences, and recreational opportunities that appeal to a diverse clientele ranging from business travelers to vacationing families. The resort emphasizes delivering high-quality service to enhance guest satisfaction and maintain its reputation as a premier destination on the Florida Atlantic coast. With its convenient location along the beach and close proximity to key local attractions, B Ocean Resort stands out as a... Show More
Job Requirements
- High school diploma or equivalent
- 1-2+ years of professional kitchen experience
- Food Handler certification
- Ability to stand and walk for entire shift
- Ability to lift/carry 40-50 lbs
- Ability to work in hot/cold/humid environments
- Safe handling of knives and kitchen equipment with required personal protective equipment
- Willingness to work flexible shifts including mornings
- Excellent communication skills
- Ability to maintain cleanliness and organization under pressure
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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