Cafeteria Cook

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.
Andaz Miami Beach is now recruiting a Cafeteria Cook to join the hotel's opening team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. Opening in late 2024, the property boasts 287 guestrooms including 34 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who's who of Miami. Spanning 25,000 square feet of innovative indoor and outdoor event space, Andaz Miami Beach will become a landing spot for guests and locals seeking celebratory gatherings that embrace the city's culture of music, art, and fashion.
Position Summary
A Cafeteria Cook is detailed and able to multi-task effectively in order to accomplish various tasks throughout the day while keeping the guest experience in mind at all times. Demonstrates genuine passion for creating memorable experiences for others and truly connecting with guests and fellow team members.
Position Responsibilities/ Essential Functions
Receive all food deliveries with the supervision of the Sous Chef or Executive Chef ensuring for accuracy with invoice or bill of lading.
Assist Sous Chefs of Executive Chefs with special projects or banquet functions that may arise
Assist with plating
Provide prep assistance to the pastry cooks as needed
To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer poaching, roasting and all the other subtle variations of them.
Must be able to multi-task prep items (cook something on the stove while chopping another item at your station)
Must possess a basic set of kitchen tools including but not limited to a Chefs knife, paring knife, zester, vegetable peeler, bread knife, wine opener, sharpening steel, boning knife and Japanese Slicing Madeline.
Break down all boxes and packaging materials. Properly dispose and recycle at the direction of the Sous Chefs or Executive Chef.
Properly store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Begin each shift by referring to the daily prep sheet (to be filled out by previous shift sous chef) and confer with the Chef on duty as to the best strategy to prep food items in order of priority and importance.
Designate a specific work station for the shift and begin to set it up by placing a cutting board and utensil bath at the station. Change and sanitize all cutting boards, benches or surfaces when beginning a new task, (watch for cross-contamination).
Use appropriate sized pots, pans, storage and other equipment to fit each task specifically.
Properly place and organize used and soiled equipment in the appropriate area of the dishwashing station, (pots in the pot [protected info] stacked at the dish machine).
Inform Sous Chefs or Executive Chef of any irregularities, abnormalities or spoilage of product you are working with.
Produce appropriate amount of prepped items according to the anticipated level of business. Confer with the Sous Chefs or Executive Chef to determine specific quantities for each shift.
Store finished items in the properly designated area of the walk-in, cooler dry storage or other appropriate storage area.
Complete various additional tasks and assignments as needed.