Cook I - Restaurants - Saltbreeze

Overview

Prepares and cooks food in a high‑volume resort kitchen supporting the Sous Chef.

Key Responsibilities

• food prep
• cooking
• temp control
• food logging
• inventory control
• staff training

Tasks

-Ensure proper portion, arrangement, and food garnish. -Assisting with stocking and setting up each station. -Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. -Ensure adherence to quality expectations and standards. -Inform Chef of excess food items for use in daily specials. -Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. -Prepare special meals or substitute items. -Maintain food logs. Monitor the quality and quantity of food that is prepared. -Anticipate and address guests’ service needs. -Pull food from freezer storage to thaw in the refrigerator. -Assisting to train new staff members in learning all preparation methods -Communicate assistance needed during busy periods. -Ensure the quality of the food items. -Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. -Develop and maintain positive working relationships with others and support your team to reach common goals. -Stand, sit, or walk for an extended period. -Inform Food & Beverage service staff of menu specials and out of stock menu items. -Be the role model for other cooks to follow in both living the company 5 star standards of excellence, and execution of job role. -Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. -Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. -Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. -Adhere to departmental policies and procedures. -Regulate temperature of ovens, broilers, grills, and roasters.

Requirements

• cooking methods
• kitchen equipment
• sanitation
• math skills
• 3 years
• vocational degree

What You Bring

-Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. -Must have at least 3 years of related work experience. -Work as a professional in communicating with colleagues as well as performing in the kitchen. -Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. -Good working knowledge of accepted standards of sanitation. -Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. -Speak with others using clear and professional language. -Ability to read, write, speak, and understand the English language to complete requisitions read recipes and communicates with other team members. -Must have a technical, trade or vocational school degree or experience.

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Benefits

-Complimentary room nights at CoralTree Hospitality managed properties -Group medical, dental, vision, life, and disability benefits -Participation in a 401(k) plan with a company match -An employee assistance program -Complimentary team member meals -Paid time off/sick time -Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

About Pier Sixty-Six

-Born in the 1950s as a Phillips 66 fuel dock, it evolved into a mid‑century icon with a rotating rooftop lounge. -Perched on 32 acres by the Intracoastal Waterway, its tower reshaped Fort Lauderdale's skyline. -Reopened in early 2025 following a $1 billion transformation into a luxury resort. -Features one of Florida’s largest superyacht marinas with 164 slips and 5,000 ft of dockage. -Offers a historic rotating Pier Top lounge and a marina foreign‑trade zone. -Managed by CoralTree Hospitality, blending nostalgic charm with contemporary luxury and waterfront lifestyle.

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