Corsair Lead Line Cook

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    "raw": "JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180; 19999 W. Country Club Drive, Aventura, FL, 33180, USA",
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    "jobId": 545735,
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    "jobTitle": "Corsair Lead Line Cook",
    "location": "JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180",
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    "clientCode": "0XH80",
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    "description": "<p><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><u><span style=\"color:#404040;\">Scope of Position</span></u></span></span></p>\n\n<p><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">The primary function of the </span>Lead Line <span style=\"color:#404040;\">Cook position is to prepare high-quality food for all the various outlets. </span>Lead Line <span style=\"color:#404040;\">Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts.</span><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\"> The</span></span></span> Lead Line<span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\"> Cook should have a complete knowledge of all Cook 1, Cook II and Cook III performance objectives as well as sound technical skills.</span></span></span></span></p>\n\n<h1><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-weight:bold;\"><span style=\"text-decoration:underline;\"><a><span style=\"color:#404040;\"><span style=\"font-weight:normal;\">Position Requirements</span></span></a></span></span></span></span></h1>\n\n<ul>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\"><a>Minimum 5-7 years of culinary experience</a>.</span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Professional demeanor appropriate for a luxury environment.</span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Able to handle a multitude of tasks in an ever-changing environment.</span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Food Safety certification will be required.</span></span></span></li>\n</ul>\n\n<ul>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ability to maintain composure and objectivity under pressure.</span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.</span></span></span></li>\n</ul>\n\n<p style=\"margin-right:10px;\"><br />\n<span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\"><u>Responsibilities</u></span></span></span></p>\n\n<ul>\n\t<li style=\"margin-right:96px;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Approach all interactions with guests and employees in a friendly, service-oriented manner.</span></span></span></li>\n\t<li style=\"margin-right:10px;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Always comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.</span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-right:10px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Follow Occupational Health &amp; Safety regulations.</span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ensure equipment and kitchen cleanliness.</span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Maintain refrigerators and kitchen clean and organized with all food items labeled and dated to facilitate the necessary production to achieve company goals. </span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Keep production of food at an adequate level, which does not result in excessive leftovers and waste.</span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.</span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Niçoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.  </span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques e.g. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.</span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying. </span></span></span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying. </span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. </span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.</span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.</span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.</span></span></span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span lang=\"en-gb\" xml:lang=\"en-gb\"><span style=\"color:#404040;\"><span style=\"letter-spacing:-0.15pt;\">Knowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.</span></span></span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ensure the team leader is aware of any special products needed for upcoming functions.</span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Must stay current and up to date with trends.</span></span></span></li>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.</span></span></span></li>\n</ul>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Perform any other reasonable requests made by your manager or supervisor.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"> </p>\n\n<p style=\"margin-bottom:15px;text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><u><span style=\"color:#404040;\">Education</span></u></span></span></p>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><a><span style=\"color:#404040;\">High School diploma and/ or experience in a luxury hotel or a related field preferred</span></a><span style=\"color:#404040;\">.</span></span></span></li>\n</ul>\n\n<p style=\"margin-left:48px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">OR</span></span></span></p>\n\n<ul>\n\t<li style=\"margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Culinary certification or degree preferred and/or a minimum of 5 years of culinary experience.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><u><span style=\"color:#404040;\">Skills and Abilities</span></u></span></span></p>\n\n<ul>\n\t<li style=\"text-align:justify;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ability to communicate in the English language (Second language is a plus). </span></span></span></li>\n\t<li style=\"text-align:justify;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery. </span></span></span></li>\n\t<li style=\"text-align:justify;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Able to work flexible schedules including holidays and weekends. </span></span></span></li>\n\t<li style=\"text-align:justify;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Able to perform multiple tasks.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><u><span style=\"color:#404040;\">Physical Requirements</span></u></span></span></p>\n\n<ul>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\"><a>Physical agility and ability to move quickly in confined spaces.</a></span></span></span></li>\n\t<li style=\"margin-right:10px;margin-left:8px;\"><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Requires standing/walking/reaching and bending throughout the shift. </span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ability to push/pull/lift to 50 lbs.</span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Ability to multitask and give direction under pressure.</span></span></span></li>\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"color:#404040;\">Work in areas of high heat and humidity.</span></span></span><br />\n\t </li>\n</ul>",
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    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Corsair Lead Line Cook\",\"identifier\":\"J0XH80545735\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/C3F7030686F774158DD1D539FBCB5B0A/jobs/545735\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=C3F7030686F774158DD1D539FBCB5B0A\",\"datePosted\":\"2026-05-20\",\"description\":\"Job DetailsJob Location: JW Marriott Turnberry Miami Resort &amp; Spa - Aventura, FL 33180Position Type: Full TimeScope of Position\\n\\nThe primary function of the Lead Line Cook position is to prepare high-quality food for all the various outlets. Lead Line Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. The Lead Line Cook should have a complete knowledge of all Cook 1, Cook II and Cook III performance objectives as well as sound technical skills.\\n\\nPosition Requirements\\n\\n\\n\\tMinimum 5-7 years of culinary experience.\\n\\tProfessional demeanor appropriate for a luxury environment.\\n\\tAble to handle a multitude of tasks in an ever-changing environment.\\n\\tFood Safety certification will be required.\\n\\n\\n\\n\\tAbility to maintain composure and objectivity under pressure.\\n\\tEffective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.\\n\\n\\n\\nResponsibilities\\n\\n\\n\\tApproach all interactions with guests and employees in a friendly, service-oriented manner.\\n\\tAlways comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.\\n\\n\\n\\n\\tFollow Occupational Health &amp; Safety regulations.\\n\\n\\n\\n\\tEnsure equipment and kitchen cleanliness.\\n\\tMaintain refrigerators and kitchen clean and organized with all food items labeled and dated to facilitate the necessary production to achieve company goals. \\n\\n\\n\\n\\tKeep production of food at an adequate level, which does not result in excessive leftovers and waste.\\n\\n\\n\\n\\tKnowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.\\n\\tKnowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Niçoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.  \\n\\tKnowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques e.g. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.\\n\\tKnowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying. \\n\\n\\n\\n\\tKnowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying. \\n\\tKnowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. \\n\\tKnowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.\\n\\tKnowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.\\n\\tKnowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.\\n\\tKnowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.\\n\\n\\n\\n\\tEnsure the team leader is aware of any special products needed for upcoming functions.\\n\\tMust stay current and up to date with trends.\\n\\tMust supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.\\n\\n\\n\\n\\tPerform any other reasonable requests made by your manager or supervisor.\\n\\n\\n \\n\\nEducation\\n\\n\\n\\tHigh School diploma and/ or experience in a luxury hotel or a related field preferred.\\n\\n\\nOR\\n\\n\\n\\tCulinary certification or degree preferred and/or a minimum of 5 years of culinary experience.\\n\\n\\nSkills and Abilities\\n\\n\\n\\tAbility to communicate in the English language (Second language is a plus). \\n\\tKnowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery. \\n\\tAble to work flexible schedules including holidays and weekends. \\n\\tAble to perform multiple tasks.\\n\\n\\nPhysical Requirements\\n\\n\\n\\tPhysical agility and ability to move quickly in confined spaces.\\n\\tRequires standing/walking/reaching and bending throughout the shift. \\n\\tAbility to push/pull/lift to 50 lbs.\\n\\tAbility to multitask and give direction under pressure.\\n\\tWork in areas of high heat and humidity.\\n\\t \\nQualifications\",\"responsibilities\":\"Scope of Position\\n\\nThe primary function of the Lead Line Cook position is to prepare high-quality food for all the various outlets. Lead Line Cook is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. The Lead Line Cook should have a complete knowledge of all Cook 1, Cook II and Cook III performance objectives as well as sound technical skills.\\n\\nPosition Requirements\\n\\n\\n\\tMinimum 5-7 years of culinary experience.\\n\\tProfessional demeanor appropriate for a luxury environment.\\n\\tAble to handle a multitude of tasks in an ever-changing environment.\\n\\tFood Safety certification will be required.\\n\\n\\n\\n\\tAbility to maintain composure and objectivity under pressure.\\n\\tEffective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.\\n\\n\\n\\nResponsibilities\\n\\n\\n\\tApproach all interactions with guests and employees in a friendly, service-oriented manner.\\n\\tAlways comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.\\n\\n\\n\\n\\tFollow Occupational Health &amp; Safety regulations.\\n\\n\\n\\n\\tEnsure equipment and kitchen cleanliness.\\n\\tMaintain refrigerators and kitchen clean and organized with all food items labeled and dated to facilitate the necessary production to achieve company goals. \\n\\n\\n\\n\\tKeep production of food at an adequate level, which does not result in excessive leftovers and waste.\\n\\n\\n\\n\\tKnowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.\\n\\tKnowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Niçoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.  \\n\\tKnowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques e.g. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.\\n\\tKnowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying. \\n\\n\\n\\n\\tKnowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying. \\n\\tKnowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. \\n\\tKnowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.\\n\\tKnowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.\\n\\tKnowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.\\n\\tKnowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.\\n\\n\\n\\n\\tEnsure the team leader is aware of any special products needed for upcoming functions.\\n\\tMust stay current and up to date with trends.\\n\\tMust supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.\\n\\n\\n\\n\\tPerform any other reasonable requests made by your manager or supervisor.\\n\\n\\n \\n\\nEducation\\n\\n\\n\\tHigh School diploma and/ or experience in a luxury hotel or a related field preferred.\\n\\n\\nOR\\n\\n\\n\\tCulinary certification or degree preferred and/or a minimum of 5 years of culinary experience.\\n\\n\\nSkills and Abilities\\n\\n\\n\\tAbility to communicate in the English language (Second language is a plus). \\n\\tKnowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery. \\n\\tAble to work flexible schedules including holidays and weekends. \\n\\tAble to perform multiple tasks.\\n\\n\\nPhysical Requirements\\n\\n\\n\\tPhysical agility and ability to move quickly in confined spaces.\\n\\tRequires standing/walking/reaching and bending throughout the shift. \\n\\tAbility to push/pull/lift to 50 lbs.\\n\\tAbility to multitask and give direction under pressure.\\n\\tWork in areas of high heat and humidity.\\n\\t \\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"TB ISLE RESORT LP\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=C3F7030686F774158DD1D539FBCB5B0A\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"19999 W. Country Club Drive\",\"addressLocality\":\"Aventura\",\"addressRegion\":\"FL\",\"postalCode\":33180,\"addressCountry\":\"USA\"}},\"validThrough\":\"2026-08-20\"}",
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