Cook I - Mediterranean - Sotogrande

South Florida’s beacon of hospitality, Pier Sixty-Six Resort returned to Fort Lauderdale with an opening date of late 2024. 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 are excited to offer an opportunity for a seasoned Cook I - Sotogrande to join our opening team at Pier Sixty-Six Resort! In this pivotal role, you will be an essential part of a team dedicated to delivering distinctively different and authentic Mediterranean culinary experiences to our guests.

Reporting directly to the Sous Chef, your role will be to provide outstanding service within our high-volume culinary department. This position is ideal for someone with a deep passion for Mediterranean culinary arts and a commitment to service excellence.

• →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.
• →Regulating the temperature of ovens, broilers, grills, and roasters is essential 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 an extended period; performing physical activities such as reaching, bending, twisting, pulling, and stooping. Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

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