Cook - Pauline Restaurant at Proper Hospitality LLC

Miami Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Mar, 26

Salary

0.0

Posted On

11 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Standards, Kitchen Equipment Maintenance, Menu Development, Inventory Management, Food Presentation, Quality Control, Culinary Techniques, Team Collaboration, Training and Mentoring, Safety Protocols, Recipe Adjustment, Organizational Skills, Time Management, Customer Service, Culinary Trends

Industry

Hospitality

Description

Introducing The Shelborne by Proper, a holistic restoration of Miami’s iconic beachfront landmark. Now open, the hotel has undergone an extensive transformation that honors its storied past while embracing modern luxury. The revitalized property preserves the 1940 Art Deco distinction and authentic charm originally envisioned by celebrated architects Morris Lapidus and Igor Polevitzky. From reimagined interiors to refreshed guest experiences, every detail reflects a seamless blend of heritage and contemporary sophistication. The Shelborne introduces four vibrant food & beverage destinations to the neighborhood, each suited for warm weather dining, with a signature restaurant, a lobby bar-lounge, and a curated cafe. Resort amenities include a spacious pool and lush garden lounge, indoor-outdoor cabanas, sundeck terrace, state-of-the-art fitness center, dedicated access to a private beach club, and more than 15,000 square feet of indoor-outdoor meeting & event space. Job Summary: The Cook is responsible for prepping, setting up, and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment. Essential Job Duties and Responsibilities * Prep and set up food stations in accordance with menu requirements and anticipated business levels. * Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended. * Monitor and uphold cleanliness, sanitation, and organization standards in all hotel kitchen areas. * Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code. * Adhere strictly to State sanitation/Health regulations and Hotel requirements. * Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes. * Organize prep items from different areas to ensure readiness for service. * Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand. * Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness. * Collaborate with the management team to develop new menu items and specials. * Train and mentor junior kitchen staff members. * Assist in inventory management and ordering of kitchen supplies. * Develop and implement strategies to minimize food waste and maximize efficiency. * Actively participate in kitchen safety training sessions and ensure adherence to safety protocols. * Support catering and banquet operations as needed. * Provide input for kitchen layout and equipment upgrades. * Stay updated on culinary trends and incorporate innovative techniques into menu offerings. * Assist with food cost control measures, including portion control and inventory management. * Participate in menu tastings and provide feedback for menu improvement. Inventory & Ingredient Management: * Assist with inventory control, ensuring that all ingredients are properly stocked and stored in accordance with safety guidelines. * Help order and receive ingredients, ensuring that items are fresh, high-quality, and available for use. * Monitor ingredient usage to minimize waste and ensure proper stock rotation (FIFO - First In, First Out). Workstation Maintenance & Cleanliness: * Maintain a clean, organized, and sanitary work area, including proper cleaning of equipment, utensils, and surfaces after use. * Ensure all equipment is properly maintained and report any malfunctions to the Executive Sous Chef or management. * Follow all health and safety guidelines, including food storage, handling, and sanitation protocols, to ensure a safe kitchen environment. Presentation & Quality Control: * Ensure all food is beautifully presented and meets the hotel or restaurant’s visual standards. * Monitor the quality of finished products, ensuring that all food meets taste, texture, and consistency requirements before being served. Health & Safety Compliance: * Follow food safety and sanitation practices at all times, including the proper handling of ingredients, food storage, and cleaning procedures. * Ensure that all food is prepared in accordance with dietary restrictions, allergies, and health guidelines when necessary. * Adhere to local health and safety regulations, including temperature controls for perishables and safe equipment usage. Education and/or Experience * Minimum 3 years of experience as a Cook in a fast-paced environment. * Certification of Culinary training from a recognized institution. * Valid food handling certificate. * Ability to expand and condense recipes to meet production needs. * Previous training in guest relations. * Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures. * Familiarity with local and international cuisines. Skills/Specialized Knowledge * Ability to follow recipes and adjust methods to ensure consistent product quality. * Ability to work efficiently in a fast-paced, high-pressure kitchen environment. * Strong organizational skills, with the ability to maintain a clean and efficient workspace. Physical Demands * Ability to stand for long periods of time, including working over hot surfaces such as ovens and stoves. * Ability to lift and carry heavy equipment or containers, up to 25–30 pounds. * Flexibility to work evenings, weekends, and holidays as required by the needs of the kitchen. Company Overview Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn’t proper. We are seeking the best of the best—both within and outside the industry—to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. To achieve our vision—to inspire and transport people—we seek like-minded candidates who embody our ethos, The Pillars of Proper: * Care Proper: We are natural and gracious hosts to all. * Achieve Proper: We are committed to excellence. * Imagine Proper: We are resourceful. * Present Proper: We have an appreciation for style and culture. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

Responsibilities

The Cook is responsible for prepping, setting up, and delivering high-quality service in food production for menu items and specials. They must maintain cleanliness and organization in the kitchen while adhering to health regulations.