Cook I

Overview

Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments.  The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.

 

Leadership & Development Expectations

While the Cook 1 is not a supervisory position, this role is expected to demonstrate the potential to progress within the culinary department.

 

 

Salary $22.00 per hour 

Responsibilities

The Cook 1 should:

• Take direction from the Lead Cook/Sous Chef and Banquet Chef.
• Demonstrate reliability, accountability, and a strong work ethic.
• Ask questions and seek clarification when needed.
• Develop proficiency in multiple culinary stations and cooking techniques.
• Assist and support less-experienced team members when appropriate.
• Demonstrate the ability to eventually assume increased production responsibilities.
• Work toward advancement into Cook 3, Lead Cook, or other higher-level culinary positions based on performance and demonstrated skill.

Qualifications

Required Qualifications

• Previous professional kitchen experience preferred.
• Culinary school or equivalent culinary training preferred but not required.
• Basic knowledge of food preparation, cooking methods, sanitation, and kitchen safety.
• Ability to follow recipes, verbal instructions, and production timelines.
• Ability to work effectively in a high-volume banquet or hotel kitchen environment.
• Ability to work flexible schedules, including weekends, holidays, early mornings, evenings, and extended event hours as business needs require.
• Ability to stand for extended periods and safely lift, carry, push, and pull kitchen equipment and food products.

Key Performance Standards

Success in this position is demonstrated by:

• Consistent food quality and proper execution.
• Timely completion of assigned prep and production.
• Proper food handling, sanitation, and safety practices.
• Accurate portioning and reduced food waste.
• Clean and organized workstations.
• Dependable attendance and punctuality.
• Effective communication and teamwork.
• Willingness to learn and accept coaching.
• Ability to successfully execute assigned responsibilities with increasing independence.

 

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