Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $21.00
Work Schedule
Flexible
Benefits
competitive salary
performance bonuses
Health Insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Flexible work environment
Job Description
B Ocean Resort located in Fort Lauderdale, FL, is a premier beachfront hotel renowned for its vibrant atmosphere, exceptional service, and commitment to providing guests with unforgettable experiences. As a dynamic player in the hospitality industry, B Ocean Resort offers a diverse range of amenities including luxury accommodations, fine dining options, and recreational activities. The resort prides itself on its excellent food and beverage operations which cater to both hotel guests and local patrons. With a focus on quality, innovation, and guest satisfaction, the resort continuously strives to uphold its reputation as a leading destination in the vibrant Fort Lauderdale... Show More
Job Requirements
- High school diploma or equivalent
- 1-2+ years of professional kitchen experience
- strong knife skills
- proficiency on at least two stations
- food handler certification
- knowledge of ServSafe and HACCP practices
- ability to work in fast-paced environments
- ability to stand and walk for entire shifts
- ability to lift 40-50 lbs
- comfortable working in hot, cold, and humid conditions
- reliable and punctual
- clear communication skills
- willingness to adhere to food safety and sanitation protocols
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 willing to obtain within 30 days
Job Duties
- Set up and break down assigned stations including grill, saute, fry, garde manger, and 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 and 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 for cooling, holding, and cleaning
- follow ServSafe and HACCP practices including FIFO, allergen awareness, and cross-contact prevention
- assist with training Cook I and Prep staff 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 inventory
- report 86 items early
- minimize waste and over-production
- participate in counts and ordering as asked
- use and clean equipment safely
- report maintenance needs via work orders
- keep back of house areas organized
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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