Cook l - Bakery (Overnight)

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, 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 well-being. 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 I-Bakery to join our Pier Sixty-Six Resort team! Reporting to the Pastry Chef, you will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.  

Responsibilities

• Foster and maintain strong, collaborative relationships with the pastry team to achieve common goals.
• Adhere to all departmental policies, service procedures, and standards, ensuring full compliance.
• Have a thorough understanding of equipment maintenance and proper usage, and ensure equipment is only used as intended.
• Anticipate and promptly respond to guest needs, offering friendly and attentive service at all times, regardless of the time of day or workload.
• Consistently maintain positive guest relations and ensure satisfaction.
• Be knowledgeable about all hotel amenities, services, and local attractions, so you can accurately respond to guest inquiries.
• Address guest complaints effectively, ensuring their satisfaction.
• Regularly monitor and uphold cleanliness, sanitation, and organization in your assigned work areas.
• Follow all state health regulations and hotel standards for sanitation.
• Meet regularly with the Chef or Sous Chef to discuss assignments, business levels, any changes, and other relevant information to support job performance.
• Complete opening duties:

-Set up a workstation with required tools, equipment, and supplies.

-Inspect the cleanliness and working condition of all tools, equipment, and supplies.

-Check production schedule and pars.

-Establish priority items for the day.

-Inform the Chef of any supplies that need to be requisitioned for the day's tasks.

• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the day.
• Prepare and produce dessert menu items for Restaurants, In Room Dining, and Banquets following recipes and yield guides.
• Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for In Room Dining.
• Inform the Chef on duty of any shortages before the item runs out.
• Assist the Baker as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties:
• Return all food items to the proper storage areas.
• Rotate all returned products.
• Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review the st