Cook II - Miami, FL

B Ocean Resort is a prominent beachfront hotel located in Fort Lauderdale, Florida, known for its vibrant atmosphere, modern amenities, and exceptional guest services. As part of the hospitality industry, this resort offers a blend of luxurious accommodations, dining experiences, and recreational opportunities that appeal to a diverse clientele ranging from business travelers to vacationing families. The resort emphasizes delivering high-quality service to enhance guest satisfaction and maintain its reputation as a premier destination on the Florida Atlantic coast. With its convenient location along the beach and close proximity to key local attractions, B Ocean Resort stands out as a sought-after venue for leisure and event experiences alike. The resort adopts a culture of inclusivity, ensuring a welcoming environment for employees and guests of diverse backgrounds. The role of Breakfast Cook II at B Ocean Resort involves being a mid-level culinary professional entrusted with running one or more stations confidently within the kitchen environment. This position is pivotal in supporting both day-to-day breakfast service operations and banquet production commitments. The cook ensures that all culinary preparations adhere strictly to established recipes and quality standards, maintaining consistency in flavor, presentation, and portion control. The responsibilities extend to managing the mise en place (setup and organization of ingredients and tools), handling ticket flow efficiently, and upholding rigorous food safety protocols. This role requires mentorship capabilities, as it involves guiding and training junior kitchen staff such as Cook I and prep personnel, fostering a collaborative and productive team dynamic. In this part-time position, the breakfast cook is expected to maintain a clean and organized workspace, execute dishes to specified temperatures and presentation, and meet critical ticket-time goals to support smooth and timely service. Daily prep tasks, including batching sauces and stocks, verifying yields, and reporting any discrepancies, are essential to the operation's success. The cook is also responsible for supporting banquet and catering production as scheduled, ensuring customer satisfaction across different meal formats. Quality control measures involve conducting line and temperature checks, maintaining logs in compliance with ServSafe and HACCP standards, and practicing allergen awareness to prevent cross-contact. Equipment care, inventory management, and waste control are integral parts of the job, helping to maintain cost controls and operational efficiency. Employees benefit from a competitive hourly wage ranging between $20.00 and $21.00. Overall, this role is ideal for culinary professionals seeking to enhance their skills in a dynamic, high-volume kitchen environment within the hospitality sector. The position offers ample opportunities for career growth, skill development, and engagement in a supportive team culture focused on delivering exceptional food experiences to guests.

• High school diploma or equivalent
• 1-2+ years of professional kitchen experience
• Food Handler certification
• Ability to stand and walk for entire shift
• Ability to lift/carry 40-50 lbs
• Ability to work in hot/cold/humid environments
• Safe handling of knives and kitchen equipment with required personal protective equipment
• Willingness to work flexible shifts including mornings
• Excellent communication skills
• Ability to maintain cleanliness and organization under pressure