Cook

Cook The Standard Spa, Miami Beach - MIAMI BEACH, FL 33139 Overview Salary Range $20.00 - $23.00 Hourly Position Type Full Time Description At The Standard, we believe that high-quality food starts with high-quality living. We are looking for a Cook who is ready to trade the "grind" for a lifestyle of wellness, creativity, and unparalleled perks. In our kitchen, you aren’t just a number, you’re a vital part of a community that values your health and happiness as much as your knife skills. Benefit Package We know the kitchen life is demanding, so we’ve curated a benefits suite that helps you recharge and stay inspired: Recovery & Wellness: After a long shift, take advantage of full Access to our world-class Spa & Gym Access. Reset your body with up to 3 complimentary fitness classes every week. Summer Sanctuary: Cool off on your days off with Designated Employee Pool Days throughout the summer. Taste the Property: Enjoy generous Restaurant Discounts at all our on-site dining venues, plus Spa Discounts for those much-needed treatments. Style & Gear: Get exclusive Boutique Discounts for all your retail needs. Competitive Pay & Security: Earn $20.00 - $23.00 per hour with a full suite of benefits including Medical, Dental, Vision, Paid Time Off, Paid Holidays, and a 401(k) plan. Position Summary The Cook (Line Cook) is responsible for delivering high-quality, consistent, and visually appealing dishes that reflect The Standard’s culinary standards. This role plays a key part in creating memorable guest experiences through proper food preparation, execution, and presentation. Working in a fast-paced, collaborative kitchen environment, the Cook is expected to maintain cleanliness, organization, and efficiency while adhering to all food safety and sanitation standards. This position requires strong technical skills, attention to detail, and the ability to perform under pressure. Key Responsibilities Prepare and cook menu items according to recipes, quality standards, and presentation guidelines. Set up and maintain assigned station with proper par levels and organization. Prepare ingredients including chopping, portioning, marinating, and storing food items. Execute a variety of cooking techniques including grilling, sautéing, roasting, frying, and baking. Prepare meats, seafood, vegetables, soups, sauces, and other menu items with consistency and precision. Ensure all dishes are plated according to established presentation standards. Maintain cleanliness and sanitation of kitchen areas, including workstations, tools, and equipment. Follow all food safety and sanitation regulations in accordance with hotel and OSHA standards. Monitor food quality, portion control, and minimize waste to support food cost goals. Check and maintain proper temperatures of food, storage areas, and kitchen equipment. Restock and prepare the station for service and the following shift. Communicate effectively with kitchen team members during service, especially during high-volume periods. Report any equipment issues, safety concerns, or product shortages to the Sous Chef or management. Assist other kitchen team members as needed to ensure smooth operations. Follow all hotel policies, procedures, and culinary standards at all times. Required Skills & Qualifications High school diploma or equivalent required. Minimum of 2-4 years of culinary experience in a professional kitchen preferred. Strong knowledge of cooking techniques, food preparation, and kitchen operations. Advanced knife skills and proper knife handling techniques required. Knowledge of food safety, sanitation, and proper handling procedures. Ability to read, understand, and follow recipes and instructions accurately. Experience operating kitchen equipment such as ovens, grills, fryers, and stoves. Strong organizational and time management skills. Ability to work efficiently in a fast-paced, high-pressure environment. Strong attention to detail and commitment to quality. Ability to work independently and as part of a team. Core Competencies Culinary Skills & Technique Attention to Detail Time Management & Efficiency Teamwork & Collaboration Consistency & Quality Control Adaptability Work Ethic & Reliability Food Safety Awareness Physical Requirements Ability to stand for extended periods, up to 8 hours or more. Ability to bend, kneel, reach, and perform repetitive physical tasks. Ability to lift, push, pull, and carry 40–50 pounds. Ability to work in hot and cold environments, including exposure to kitchen heat and refrigeration areas. Ability to safely handle kitchen tools and equipment for extended periods. Work where hospitality, creativity, and community come together… every day.