Banquet Cook III

South Florida’s beacon of hospitality, Pier Sixty-Six Resort is 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 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 wellbeing. 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 III - Banquets 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.

• →Develop and maintain positive working relationships with others and support your team to reach common goals.
• →Prepare special meals or substitute items.
• →Regulate temperature of ovens, broilers, grills, and roasters.
• →Pull food from freezer storage to thaw in the refrigerator.
• →Ensure proper portion, arrangement, and food garnish.
• →Maintain food logs.
• →Monitor the quality and quantity of food that is prepared.
• →Test foods to determine if they have been cooked sufficiently.
• →Communicate assistance needed during busy periods.
• →Inform Chef of excess food items for use in daily specials.
• →Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• →Inform Food & Beverage service staff of menu specials and out of stock menu items.
• →Ensure the quality of the food items.
• →Check and ensure the correctness of the temperature of appliances and food.
• →Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
• →Serve food in proper portions onto proper receptacles.
• →Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• →Check and ensure the correctness of the temperature of appliances and food.

• →Adhere to departmental policies and procedures.
• →Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• →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.
• →Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• →Anticipate and address guests’ service needs.
• →Speak with others using clear and professional language.
• →Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• →Ensure adherence to quality expectations and standards.
• →Stand, sit, or walk for an extended period.
• →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.
• →Perform other reasonable job duties as requested by Supervisors

• Must have at least 2 years of related work experience.
• Must have a technical, trade or vocational school degree or experience.