Cook I - Mediterranean - Sotogrande

About the Resort

South Florida’s beacon of hospitality, Pier Sixty-Six Resort returns to Fort Lauderdale with an opening in late 2024. The lush 32-acre waterfront enclave features 325 guest rooms, suites, and villas, plus 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 designed to inspire and relax, delivering exceptional service and refined touches for extraordinary guest experiences.

The resort employs over 600 diverse and talented team members, fostering a caring culture with state-of-the-art facilities, a first-class employee dining room, and a focus on individual welfare and wellbeing.

About the Role

Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts to join our team as a Cook I - Sotogrande. In this pivotal role, you will be an essential part of delivering distinctively different and authentic Mediterranean culinary experiences. Reporting directly to the Sous Chef, you will contribute to a high-volume culinary department, ideal for someone with a deep passion for Mediterranean culinary arts and a commitment to service excellence.

Responsibilities

• Develop and maintain positive working relationships with others, supporting the team to achieve common goals.
• Prepare special Mediterranean meals and substitute items, infusing traditional flavors and ingredients.
• Regulate the temperature of ovens, broilers, grills, and roasters for Mediterranean cooking.
• Thaw food properly by pulling it from freezer storage to refrigerate.
• Ensure proper portioning, arrangement, and garnish of dishes to reflect Mediterranean aesthetic and flavor profiles.
• Maintain detailed food logs, monitoring the quality and quantity of food prepared.
• Actively communicate during busy periods to facilitate assistance as needed.
• Notify the Chef about excess food items to incorporate into daily specials, focusing on Mediterranean themes.
• Adhere to departmental policies and procedures.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model.
• Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Anticipate and address guests’ service needs; communicate clearly and professionally.
• Support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards related to Mediterranean cuisine.
• Capable of standing, sitting, or walking for extended periods; perform physical activities such as reaching, bending, twisting, pulling, and stooping.
• Able to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Qualifications

• At least 3 years of related work experience in Mediterranean or similar culinary settings preferred.
• A degree from a technical, trade, or vocational school in culinary arts is highly preferred.

Benefits

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