Job Description
Job Location: B Ocean Resort - Fort Lauderdale, FL 33316
Position Type: Full TimeEducation
Level: None
Salary Range: $21.00 - $22.00 Hourly
Travel Percentage: None
Job Shift: Any
Job Category: Restaurant - Food ServiceCook I is a senior line cook who can run multiple stations independently, mentor junior teammates, and maintain spec-perfect quality during peak volume. You’ll execute advanced prep, lead station pacing, support banquets, and uphold food-safety and cleanliness standards—often serving as the chef’s delegate on the line.
Key Responsibilities
- Line Leadership & Execution
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- - Set up/break down multiple stations (grill, sauté, fry, garde manger, breakfast) and keep mise en place at par.
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- - Cook to exact temps and specs; maintain presentation standards and target ticket times; jump to weak points as needed.
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- - Cover expo when assigned; communicate fires, 86s, and timing with FOH/BOH.
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- Advanced Prep & Production
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- - Complete complex prep (sauces, reductions, stocks, butchery/portioning, batch cooking) with accurate yields.
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- - Support banquet production, plating lines, and action stations per BEOs.
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- Quality Control & Food Safety
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- - Perform line checks, taste/temperature verification, and plate audits; correct issues in real time.
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- - Maintain ServSafe/HACCP practices: TCS controls, allergen/cross-contact prevention, labeling/rotation (FIFO), cooling/reheating logs.
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- Training & Team Support
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- - Coach Cook I/II and Prep on knife skills, station setup, and recipe execution; model clean-as-you-go standards.
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- - Share feedback with Sous/Exec on training needs and menu improvements.
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- Inventory, Waste & Cost Control
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- - Track usage; communicate order needs; minimize waste and overproduction; assist with receiving and monthly counts.
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- Equipment & Sanitation
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- - Operate/clean kitchen equipment safely; submit work orders; keep BOH areas organized and checklist-compliant.
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Benefits We Offer:
- Competitive Salary: A comprehensive and competitive compensation package.
- Health Benefits: Full medical, dental, and vision coverage.
- Retirement Savings: 401(k) plan with company match to help secure your financial future.
- Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.
- Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.
- Employee Discounts: Discounts on hotel stays and services across PHM properties.
- Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.
- Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.
Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):
PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.
Qualifications
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Experience: 2–4+ years professional kitchen experience (hotel/resort or high-volume restaurant preferred).
- Mastery of at least three hot/cold stations; strong knife skills and accurate temps/doneness.
- Solid understanding of ServSafe/HACCP and allergy protocols.
- Calm under pressure; clear communicator; reliable, organized, and team-oriented.
- Certification: Food Handler required; ServSafe Food Protection Manager preferred (or within 30 days).
- Basic Excel/Google Sheets for prep lists/yields a plus; bilingual a plus.
Physical Requirements
- Stand/walk for entire shift; frequent bending, reaching, and repetitive motions.
- Lift/carry up to 40–50 lbs; work in hot, cold, and humid environments; safe knife/equipment handling with required PPE.
