JW Marriott Miami Turnberry Resort & Spa
Scope of Position
The primary function of the Banquets Cook I position is to prepare high‑quality food for banquets. The Banquets Cook I is responsible for timely and accurate preparation of made‑to‑order food and the precise plating of restaurant items based on company specifications.
Position Requirements
Professional demeanor appropriate for a luxury environment.
Able to handle a multitude of tasks in an ever‑changing environment.
Food Safety certification required.
Ability to maintain composure and objectivity under pressure.
Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Responsibilities
Approach all interactions with guests and associates in a friendly, service‑oriented manner.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to support efficient production and meet company goals.
Keep food production at an adequate level, avoiding excessive leftovers and waste.
Demonstrate knife‑cutting techniques such as cutting, dicing, and slicing; refine garnishing skills.
Knowledge of pantry items, including lettuce identification and salad presentations (Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad). Prepare cold sauces and dressings such as Caesar, French, Russian, Aioli, Mayonnaise, Roquefort dressing.
Identify and cook meats—including beef, pork, veal, lamb, poultry—using techniques such as braising, grilling, roasting, pan‑frying, sautéing; know accurate cooking temperatures from rare to well done.
Work with fresh and saltwater fish, crustaceans, mollusks using methods like poaching, simmering, deep‑frying, baking, broiling, sautéing, pan‑frying.
Apply vegetable preparation techniques (brunoise, paysanne, dice, allumette, batonnet, mince, julienne, Parisian, noissette) and cooking methods (boiling, blanching, steaming, grilling, pan‑frying, baking, deep‑frying).
Prepare starches (risotto, rice, potato variations such as croquettes, berne, marquise, pont‑neuf, dauphinoise, dauphine, chateau, duchesse), polenta, pasta.
Prepare mother sauces (hollandaise, béchamel, tomato, Espanola, veloute) and secondary sauces (Mornay, chasseur, choron, beurre blanc, marchand de vin, curry, normande).
Prepare soups (consommé, clear, cream, puree, bisques, chowders) and specialty/national soups using proper thickening agents.
Apply food safety practices (critical control temperatures, danger zones, cross‑contamination, sanitization, foodborne illness prevention).
Notify team leader of any special products needed for upcoming functions.
Stay current with industry trends.
Provide personal tools of the trade (Chef’s knife, paring knife, peeler).
Perform any other reasonable duties as required by management.
Education
High school diploma and/or experience in a luxury hotel or related field preferred.
Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.
Skills and Abilities
English language communication proficiency (second language a plus).
Knowledge of chemical handling, cleaning techniques, and equipment/machinery use.
Ability to work flexible schedules, including holidays and weekends.
Proficiency in multitasking.
Physical Requirements
Physical agility and ability to move quickly in confined spaces.
Standing, walking, reaching, and bending throughout the shift.
Ability to push, pull, lift up to 50 lbs.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods.
Work in areas of high heat and humidity.
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Position Requirements
Professional demeanor appropriate for a luxury environment.
Able to handle a multitude of tasks in an ever‑changing environment.
Food Safety certification required.
Ability to maintain composure and objectivity under pressure.
Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Responsibilities
Approach all interactions with guests and associates in a friendly, service‑oriented manner.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to support efficient production and meet company goals.
Keep food production at an adequate level, avoiding excessive leftovers and waste.
Demonstrate knife‑cutting techniques such as cutting, dicing, and slicing; refine garnishing skills.
Knowledge of pantry items, including lettuce identification and salad presentations (Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad). Prepare cold sauces and dressings such as Caesar, French, Russian, Aioli, Mayonnaise, Roquefort dressing.
Identify and cook meats—including beef, pork, veal, lamb, poultry—using techniques such as braising, grilling, roasting, pan‑frying, sautéing; know accurate cooking temperatures from rare to well done.
Work with fresh and saltwater fish, crustaceans, mollusks using methods like poaching, simmering, deep‑frying, baking, broiling, sautéing, pan‑frying.
Apply vegetable preparation techniques (brunoise, paysanne, dice, allumette, batonnet, mince, julienne, Parisian, noissette) and cooking methods (boiling, blanching, steaming, grilling, pan‑frying, baking, deep‑frying).
Prepare starches (risotto, rice, potato variations such as croquettes, berne, marquise, pont‑neuf, dauphinoise, dauphine, chateau, duchesse), polenta, pasta.
Prepare mother sauces (hollandaise, béchamel, tomato, Espanola, veloute) and secondary sauces (Mornay, chasseur, choron, beurre blanc, marchand de vin, curry, normande).
Prepare soups (consommé, clear, cream, puree, bisques, chowders) and specialty/national soups using proper thickening agents.
Apply food safety practices (critical control temperatures, danger zones, cross‑contamination, sanitization, foodborne illness prevention).
Notify team leader of any special products needed for upcoming functions.
Stay current with industry trends.
Provide personal tools of the trade (Chef’s knife, paring knife, peeler).
Perform any other reasonable duties as required by management.
Education
High school diploma and/or experience in a luxury hotel or related field preferred.
Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.
Skills and Abilities
English language communication proficiency (second language a plus).
Knowledge of chemical handling, cleaning techniques, and equipment/machinery use.
Ability to work flexible schedules, including holidays and weekends.
Proficiency in multitasking.
Physical Requirements
Physical agility and ability to move quickly in confined spaces.
Standing, walking, reaching, and bending throughout the shift.
Ability to push, pull, lift up to 50 lbs.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods.
Work in areas of high heat and humidity.
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