Job Description

Job Description

Job Description

At the Tambourine Room by Tristan Brandt, we believe that every dish tells a story. Our culinary legacy, punctuated with a Michelin Star, is a testament to our unwavering dedication to the art of gastronomy. We are in search of a talented and passionate individual who shares our commitment to culinary excellence and innovation. This isn't just a job; it's an invitation to contribute to a narrative of flavor, technique, and artistry. If you're ready to immerse yourself in a world where every ingredient has purpose and every meal is a masterpiece, we welcome you to apply. Elevate your culinary journey with us, and let's craft unforgettable dining experiences together.

This job description serves as a guide for establishing the criteria to fill a specific job, and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion, and may include additional or different duties as assigned or directed.

1. Job Summary

Responsible for the production and quality of goods including food preparation, appetizers, main dishes, desserts, among other.

1. Essential Job Functions

1. Adheres to Carillon standards for guest service.
2. Follows the exact recipes & standards set by the Executive Chef/Chef de Cuisine.
3. Checking the mise-en-place needed for the day.
4. Assist in developing and implementing new recipes and menus.
5. Oversee the department operation in as a support to the Chef de Cuisine.
6. Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
7. Advise the Sous Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
8. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
9. To maintain control of the standards for purchasing and receiving items.
10. Work closely with the stewarding to establish and maintain control of the standards for purchasing and receiving items.
11. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
12. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
13. Responsible for control of equipment and scheduling maintenance as required.

1. Education, Experience and Skill Requirements

1. Customer Service and prior lead cook experience preferred.
2. Associates Degree or higher preferred in Culinary Arts.
3. Knowledge of Microsoft Word, Excel, Delphi or similar programs.
4. Excellent organizational skills.
5. Clear, positive, energetic communication skills.
6. 2-3 years at a Chef de Partie level position.
7. Food Handlers Certification required.

Carillon Miami Wellness Resort is an equal opportunity employer.

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