Cook - Hotel Pier Sixty-Six; cafeteria

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is a home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining.

Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well-being.

Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well‑rounded and seasoned Cook - Hotel Pier Sixty-Six – Employee Cafeteria to join our Pier Sixty-Six Resort team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.

Reporting to the Sous Chef, you will support and provide excellent service within our culinary department. This high‑volume position requires a passion for culinary arts and a service‑oriented attitude.

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guest needs, respond promptly, and acknowledge all guests regardless of the time of day.
• Assist with resolving guest complaints to ensure guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with Chef on Duty to review assignments, anticipated business levels, changes, and other pertinent information.
• Complete opening duties:
  • Set up workstation with required mise en place, tools, equipment, and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • Check production schedule and parties.
  • Establish priority items for the day.
  • Inform the Chef of any supplies that need to be requisitioned for the day's tasks.
  • Put away food order deliveries into respective areas.
  • Start prep work on items needed for the day.
  • Organize all prep items needed from different areas to ensure readiness for service.
• Continue prep work after the meal period for the next meal service.
• Check point‑of‑sale printer at the workstation; ensure it is operational and that paper supply is adequate.
• Prepare all menu items following recipes and yield guides.
• Inform F&B service staff of 86'd items and the amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
• Inform Chef on Duty of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist stewards to make clean‑up more efficient.
• Breakdown workstation and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all stored items.
  • Straighten up and organize all storage areas.
  • Clean…