Work as part of the culinary team to produce lunch & dinner menu items, including items pertaining to diets, tray line needs, and special events. Work closely with the Chef, Sous Chefs, and the Culinary Team to ensure that the company dining needs are met in a timely manner and assist in supervising and teaching prep cooks the proper handling techniques of food, equipment, and food prep.

Essential Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assume 100% responsibility for the quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing, or cooking by portioning, battering, breading, seasoning, and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store, date, and rotates all products as per policies, making sure that all perishables are kept at proper temperatures.
• Note any out-of-stock items or possible shortages, and return all food items not used to designated storage areas, being sure to cover/date all perishables;
• Assist in setting up plans and actions to correct food cost problems; control food waste, loss, and usage per policy.
  

• Maintain a professional and courteous manner while at work.
• Be known for being honest, reliable, confidential, and trustworthy.
• Follow all company safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager and complete safety training and certifications.
• Ensure guest and employee privacy and security by respecting confidential information.
• Anticipate and address guests' service needs.
• Be proactive, ask questions, and be responsible for the action or lack thereof.
• Ensure uniform and personal appearance are clean and professional.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Carry out any reasonable requests made by the manager and other management team members in a timely manner.
• Weekends and holidays are required.

• Minimum two years experience in kitchen preparation and cooking for a 4- or 5-star hotel or restaurant.

• High school diploma and culinary background.

• Strong verbal and written communication skills; able to work quickly and accurately at all times; adaptable to a range of activities on any given day – an effective team worker; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good directions thoroughly; understand a guest’s service needs; work with minimal supervision; maintain the confidentiality of guest information and pertinent hotel data.

• Thorough knowledge of all kitchen services and amenities; ability to follow and provide clear directions to others.

• Required to speak, read and write English and do basic mathematics. Bilingual in Spanish preferred.

• Must be able to exert physical effort in transporting food and kitchen items, endure various physical movements throughout the work areas, and reach up and down. Ability to stand for extended periods of time. Ability to bend, lift and carry heavy objects up to 30 lbs.

• Serv Safe Management Certification or Food Handlers Certification required
  

The pay scale for this position is between $21.63 and $22.13/hour[plus] [commissions, bonuses, upsell incentives, tips, etc.]. This is the pay range for this position that the Hotel reasonably expects to pay.

Rosewood Miramar Beach requires all associates to be up to date on their COVID-19 vaccination, including receiving a booster if eligible. Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment and may only begin employment if fully vaccinated. In accordance with the law, Rosewood Miramar Beach will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship. Applicants should contact anita.kwok@rosewoodhotels.com if they have questions about this requirement or wish to request an accommodation under the law.

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