Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
The Biltmore Hotel is a distinguished luxury hotel known for its rich history, exceptional service, and exquisite dining experiences. Located in a prime setting, the hotel prides itself on offering guests a blend of classic elegance and modern amenities. As a premier destination for both leisure and business travelers, the Biltmore Hotel features world-class banquet facilities, fine dining restaurants, and a commitment to delivering outstanding hospitality services. The hotel maintains high standards not only in guest accommodations but also in culinary excellence, ensuring that each visitor enjoys a memorable and satisfying dining experience.
The Cook II position at the Biltmore Hotel is a vital role within the hotel's culinary team, primarily responsible for preparing menu items for both banquet events and a la carte restaurant services. This role demands adherence to the hotel’s rigorous quality standards, emphasizing exceptional food quality, appealing presentation, and timely delivery to enhance the overall dining experience. The Cook II operates under supervision but is expected to show proficiency in executing kitchen tasks efficiently and collaboratively. This role provides an opportunity to develop culinary skills across a broad range of cuisines and cooking techniques, contributing to the reputation of the Biltmore Hotel's food services.
Key responsibilities include working across various cook stations and supporting the kitchen team by preparing all menu items for different meal periods. The candidate must understand and apply kitchen safety protocols and standard operational procedures thoroughly. The position involves producing foundational culinary components such as mother sauces, stocks, and specialty dishes, while also fabricating meats, fish, and poultry with skill and precision. The Cook II should possess knowledge of various international cuisines including French, Italian, Mediterranean, Asian, and Caribbean, and be competent in different cooking methods like braising, poaching, roasting, steaming, sautéing, grilling, and blanching. In addition, basic garde manger skills, including cold food preparation and presentation, are essential.
The role also requires excellent knife skills, the ability to train and oversee junior kitchen staff when necessary, and effective communication to support inventory requisitions and workflow management. Maintaining a clean and organized kitchen, ensuring compliance with food handling standards, and fostering a professional and positive work environment are critical components of the position. The Biltmore Hotel values teamwork, guest satisfaction, and continuous learning, expecting the Cook II to demonstrate enthusiasm, dedication, and professionalism in all assigned tasks. Employment details such as work schedules may vary to meet business needs, including potential overtime, weekend, and holiday shifts. This position offers an excellent platform for culinary professionals seeking to grow within a respected luxury hotel environment.
The Cook II position at the Biltmore Hotel is a vital role within the hotel's culinary team, primarily responsible for preparing menu items for both banquet events and a la carte restaurant services. This role demands adherence to the hotel’s rigorous quality standards, emphasizing exceptional food quality, appealing presentation, and timely delivery to enhance the overall dining experience. The Cook II operates under supervision but is expected to show proficiency in executing kitchen tasks efficiently and collaboratively. This role provides an opportunity to develop culinary skills across a broad range of cuisines and cooking techniques, contributing to the reputation of the Biltmore Hotel's food services.
Key responsibilities include working across various cook stations and supporting the kitchen team by preparing all menu items for different meal periods. The candidate must understand and apply kitchen safety protocols and standard operational procedures thoroughly. The position involves producing foundational culinary components such as mother sauces, stocks, and specialty dishes, while also fabricating meats, fish, and poultry with skill and precision. The Cook II should possess knowledge of various international cuisines including French, Italian, Mediterranean, Asian, and Caribbean, and be competent in different cooking methods like braising, poaching, roasting, steaming, sautéing, grilling, and blanching. In addition, basic garde manger skills, including cold food preparation and presentation, are essential.
The role also requires excellent knife skills, the ability to train and oversee junior kitchen staff when necessary, and effective communication to support inventory requisitions and workflow management. Maintaining a clean and organized kitchen, ensuring compliance with food handling standards, and fostering a professional and positive work environment are critical components of the position. The Biltmore Hotel values teamwork, guest satisfaction, and continuous learning, expecting the Cook II to demonstrate enthusiasm, dedication, and professionalism in all assigned tasks. Employment details such as work schedules may vary to meet business needs, including potential overtime, weekend, and holiday shifts. This position offers an excellent platform for culinary professionals seeking to grow within a respected luxury hotel environment.
Job Requirements
- A high school diploma is required
- minimum one to two years of experience as a cook in a hotel or restaurant with similar styles and standards
- some fine dining experience preferred
- ability to speak, read, write and understand English
- compute accurate mathematical calculations
- provide legible communication and directions
- perform functions with attention to detail, speed and accuracy
- prioritize and organize tasks
- excellent knowledge of Miami area and beaches
- clear thinking and good judgment
- follow directions thoroughly
- understand guests’ needs
- work cohesively with co-workers
- work with minimal supervision
- maintain confidentiality of guest information
- basic typing and computer skills
- work in a dynamic environment
- adept to multitasking
- able to move, lift, carry, push, pull, and place objects up to 50 pounds
- stand, sit or walk for extended periods
- reach overhead and below knees including bending and twisting
- communicate verbally and visually
- adapt to moderate temperatures indoors
- maintain neat, clean, and well-groomed appearance according to standards
Job Qualifications
- High school diploma
- one to two years of experience as a cook in a hotel or restaurant with similar standards
- some fine dining experience and production and service preferred
- ability to speak, read, write and understand English
- basic mathematical skills
- prior food handling certification
- strong knife skills
- knowledge of various cooking methods
- ability to use standard recipes
- basic garde manger skills
- ability to work effectively in a team
- moderate to advanced computer skills
Job Duties
- Work cook station and assist all other stations in the kitchen
- execute all menu items for all meal periods in the assigned kitchen
- understand work safety and emergency procedures
- expedite a la carte orders or workflow assignments effectively in the absence of the Chef or Sous Chef
- fully understand the importance of and utilize standard recipes
- produce mother sauces, all stocks and utilize them to make any other needed sauce
- fabricate all meat, fish and poultry
- understand differences and uses of herbs and seasonings
- possess basic garde manger skills including fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces
- produce basic specialty dishes such as paella, stews, gumbo
- knowledge to prepare French, Italian, Mediterranean, Asian, Caribbean foods
- use basic cooking methods including braising, poaching, roasting, steaming, sautéing, grilling, and blanching
- possess excellent knife skills and ability to train and monitor others
- accomplish tasks given by Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine
- calculate, communicate, and write requisitions
- follow house rules and maintain a positive attitude
- assist with prep for next day ensuring quantity and quality
- maintain timeliness of orders from kitchen to dining room
- complete daily cleaning and organizational standards
- ensure food handling procedures are maintained
- maintain camaraderie and professional etiquette
- complete other tasks with enthusiasm and professionalism
Job Criteria
Experience
No experience required
Job Location
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