Cook 1

Where you'll work

The Ritz-Carlton Bal Harbour, Miami is a rare oceanfront destination where timeless luxury, legendary hospitality, and meaningful guest connections define every experience. Situated between the Atlantic Ocean and the Intracoastal Waterway, the resort offers a collection of exceptional amenities, including a signature culinary partnership with globally renowned chef Michael Mina, an exclusive private membership experience, a world-class spa, and distinctive pool and beach offerings.

Louette by award-winning chef Michael Mina is an all-day, brasserie-inspired American dining destination that brings together timeless style, spirited hospitality, and a fresh take on familiar favorites. The menu offers chic interpretations of American classics complemented by fine wines and thoughtfully crafted cocktails, while the setting blends nostalgic glamour with modern elegance. From leisurely lunches and cocktails at the bar to lively dinners that carry into the evening, Louette creates an inviting gathering place where great food, genuine hospitality, and an effortless social energy come together.

Pearl Beach by award-winning chef Michael Mina is a vibrant poolside dining destination designed around fresh flavors, relaxed luxury, and effortless hospitality. The menu reimagines poolside favorites with playful touches, from tuna with crispy rice and bright ceviches to summer rolls and chilled fruit served in personal coolers. Whether relaxing in a private cabana or dining with toes in the water, Pearl Beach creates a memorable escape where craveable cuisine, thoughtful service, and an easygoing sense of discovery complement every moment of the day.

Who you are

As a Cook I, you will bring the culinary experience to life through the skillful preparation and presentation of exceptional cuisine, demonstrating craftsmanship, precision, and attention to every detail.

What you'll do

• Prepare, cook, and present menu items with precision and attention to detail to consistently deliver the quality, presentation, and craftsmanship expected in a fine dining experience. 

• Execute proper food handling, storage, preparation, and temperature controls to preserve product quality and maintain the highest standards of food safety. 

• Monitor food quality, consistency, and portioning to ensure every dish meets established culinary and presentation standards. 

• Maintain accurate production records and communicate inventory needs, excess product, menu specials, and unavailable items to minimize waste and enable seamless coordination across culinary and service teams. 

• Prepare hot and cold food items and support high-volume service periods to maintain efficient execution, timely service, and a consistently exceptional guest experience.

• Support hiring, training, scheduling, coaching, and development of culinary team members.

What's expected of you

• Maintain the highest standards of food safety, cleanliness, and product quality.

• Anticipate guest needs and contribute to creating memorable dining experiences.

• Follow all company, safety, sanitation, and security policies and procedures.

• Report maintenance concerns, accidents, injuries, and unsafe conditions promptly.

• Communicate professionally and support a respectful, service-focused work environment.

• Maintain a professional appearance, protect company assets, and safeguard confidential information.

• Participate in required training and consistently uphold established operational standards.

Physical Requirements

• Stand, walk, and move throughout the kitchen for extended periods.

• Reach, bend, twist, pull, stoop, and perform repetitive motions as part of daily culinary operations.

• Safely move, lift, carry, push, and pull items weighing up to 25 pounds without assistance.

Preferred Qualifications

Education: Technical, trade, or vocational school degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None