Line Cook

The James Royal Palm: "Luxury Liberated" Comes To South Beach

The James, a hospitality brand synonymous with the seamless blend of modern, residentially styled spaces and guest-centric service, is set to launch its third luxury hotel, The James Royal Palm in Miami. Scheduled to begin welcoming guests in late 2012, this exciting addition to the South Beach hotel scene is the reincarnation of the historic and much-beloved Royal Palm Hotel.

Featured as one of Forbes Magazine’s "Top 10 Most Anticipated Openings of 2012", The James Royal Palm is an inspiring oceanfront beach retreat on everyone’s it list. Situated in the heart of South Beach, the hotel is immersed in a vibrant scene of all that’s new. Night or day, a distinct energy is in the air; sparked by travelers, trend setters, and creative personalities at the forefront of defining what’s next.

The South Beach hotel will house two dining options including signature restaurant, Florida Cookery, led by local Miami Chef Kris Wessel, featuring hyper-regional Florida fare; and CATCH, a globally influenced seafood restaurant from New York City’s EMM Group. In addition, The James Royal Palm will offer two swimming pools with cabanas, poolside bar, lobby lounge and coffee bar, full-service spa, Lil’ James offerings for children, retail shop, a curated collection of art, gym and more.

Indicative of The James brand persona every detail of The James Royal Palm will be meticulously chosen and artistically inspired. The overall renovation will be respectful of the original Royal Palm's history, with several design elements paying homage to the art deco roots of the original hotel as well as the local area.

The James Royal Palm will serve as a modern tribute to the building's rich history, keeping intact many signature elements of the original architect's design. Similar to The James Chicago and The James New York, the overall design at The James Royal Palm will be modern and residentially-inspired, with a focus on local art and environmentally thoughtful touches, such as reclaimed materials and natural fibers.

If you are looking for a hospitality position in South Florida, The James Royal Palm may be the perfect fit for you.

Summary: As a Cook you will be interacting with fellow chefs and managers, staff members and supervisors in a polite, courteous and hospitable manner to ensure that the restaurant’s guests are having an exemplary dining experience. Engage in preparing and cooking foods under the direction of the Sous Chef and the Executive Chef as well as Pastry Chefs.

Essential Functions:   

Communicates effectively and genuinely with guests, team members and other departments.

Demonstrate teamwork by co-operating and assisting colleagues as needed.

Complies with occupational, health, and safety standards.

Follows the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner as dictated by the chef and/or Sous chef

Mixes sauces in the prescribed manner as dictated by the Chef and/or Sous Chef

Must have basic sense of taste and smell to prepare food and beverage products.

Strictly adheres to corporate and government mandated sanitation and general cleanliness standards.

Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.

Strictly adheres to prescribed procedures for product storage, rotation, cross contamination prevention and time/temperature controls.

Strictly follows prescribed hygiene procedures for food handling and sanitation.

Sets up workstation based on pars established by Chef and by following station set-up sheets.

Ensures that each course is a celebration of culinary talent in both taste and plate presentation that incorporates flavor, a variety of color, height, texture and cooking techniques.

Tests cooked foods by tasting and smelling them

Insures foods are stored and kept at proper holding temperatures, through the use of thermometers.

Driving the Customer Relations Management system by insuring that all such orders are handled correctly.

Attends regularly scheduled staff meetings.

Completes all closing requirements as directed by Chef and/or Sous Chef.

Follows guidelines as outlined in the Company Handbook.

Performs such other duties as may be assigned

Non Essential Functions:

Any and all other duties deemed necessary by a member of management.

Be involved in departmental meetings and committees.

Knowledge, Skills, Abilities:

Maintain a professional image at all times that falls within the hotel and company guidelines for appearance and dress.

Maintains a friendly and caring demeanor at all times in a fast pace environment.

Guest centric oriented

Attention to detail

Planning and organizational ability

Able to work nights, weekends and holidays when business needs dictates.

Able to work in fast paced, stressful environment.

Able to exert up to 50 lbs of force occasionally and 45 lbs of force frequently.

Required Qualifications:

One to four years minimum experience required depending on position that is being applied for.

Culinary degree is strong preferred

Must have interview with appropriate Chef prior to employment.