Cook I (Seasonal) - Conrad Fort Lauderdale Beach

Conrad Fort Lauderdale Beach is looking for a Cook I (Seasonal) to join their amazing culinary Team!
This luxurious oceanfront retreat offers a world of style, service and connection with
globally inspired architecture and design. The hotel has 290 rooms with an expansive pool terrace with private cabanas, a 6th floor fitness center, a tranquil boutique Spa, over 10,000 square feet of meeting space, and 5 food and beverage outlets. This includes a restaurant, pool side grill, cocktail lounge, marketplace, and in-room dining.
Want to learn more? Hotel Website, Instagram, Facebook
Schedule: AM/PM. Availability to work weekends and holidays required.
Seasonal Position: This is a seasonal position running from October through the last week of April.
Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Lead Cook, you’re not just preparing great tasting food items – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Prepare high-quality dishes: Prepare menu items according to designated recipes and quality standards
Delight our guests: Manage guest orders efficiently while ensuring a positive dining experience
Execute complex recipes: Maintain a strong knowledge of menu offerings, handle complex recipes, and oversee stations, execution, quality control and inventory checks
Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage product and operational needs: Coordinate timing and plating, manage/direct cooks during shifts, assist with inventory checks, ordering, shift briefings and some special features
Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
No