Cook - Lead Line

The Miraval journey is about creating a life in balance, healing the whole self, and engaging in the present moment. It is our ongoing purpose to bring imagination, authenticity, and meaning to wellness. Each day we work to bring out the best in all we do. Not for the world to take notice, but for our guests and employees to take comfort in. We do this because we believe in the power of the individual. To create balance and live your best. We do this because we are Miraval.

Assist in preparing, mis en place and needed ingredients for hot or cold items on the line or pantry as the recipes indicate with the instruction while over seen by the Cook #1, Sous Chef, Executive Sous Chef or Executive Chef.  All seasoning will be authorized by the supervisor on duty as per the recipe.  All proteins will not be portioned by Cook # 3 unless overseen by a supervisor.  Observes and tests foods being cooked with supervision.   

Is responsible for the sanitary and cleanliness of his station and other areas where needed in the kitchen.  Understands and is learning the safe use of knives and the safe application of all equipment, tools in the kitchen.  The Cook 3 must understand the temperature controls and adjustments for all stoves, grills, broilers and ovens.  Along with specific job performance, other areas of general performance are evaluated; observe all kitchen rules, attitude and personal conduct. This job entails being able to work a station solely by prepping that stations menu, taking orders, executing orders under fine dining time windows, and closing that station at the end of shift. You must be able to compose a prep list and manage your time to complete all tasks for the day. 

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·       Must be able to communicate clearly and effectively both verbally and in writing. Must be able to read, understand and carry-out recipes and have basic understanding of math as it relates to recipes and conversions. 

·         Strong culinary skills and a minimum of 3 years in a professional kitchen. High school education or equivalent is preferred.   

·         Effective communication skills, oral & written. 

·         Able to understand and follow verbal and written instructions. 

·         Use and safety of all equipment and the proper cleaning of all equipment and area. 

·         Proper ingredient use 

·         Understanding recipes and following method properly 

·         Must follow the safety, health and sanitation rules that apply to the kitchen and F&B department. 

·         Performs other related duties as assigned by the Chef or immediate supervisors. 

·         Maintains a neat, clean and orderly work area. 

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand, walk and ascend and descend stairs, use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb or balance; talk or hear; and taste and smell. The employee must regularly lift and or move up to (10) pounds, frequently lift and or move up to (50) pounds and occasionally lift and or move up to (100) pounds with assistance. Specific vision abilities required by this job include distance vision, color vision and peripheral vision. 

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.