Cook - Lead Line

The Miraval journey is about creating a life in balance, healing the whole self, and engaging in the present moment. It is our ongoing purpose to bring imagination, authenticity, and meaning to wellness. Each day we work to bring out the best in all we do. Not for the world to take notice, but for our guests and employees to take comfort in. We do this because we believe in the power of the individual. To create balance and live your best. We do this because we are Miraval.

Assist in preparing, mis en place and needed ingredients for hot or cold items on the line or pantry as the recipes indicate with the instruction while over seen by the Cook #1, Sous Chef, Executive Sous Chef or Executive Chef. All seasoning will be authorized by the supervisor on duty as per the recipe. All proteins will not be portioned by Cook # 3 unless overseen by a supervisor. Observes and tests foods being cooked with supervision.

Is responsible for the sanitary and cleanliness of his station and other areas where needed in the kitchen. Understands and is learning the safe use of knives and the safe application of all equipment, tools in the kitchen. The Cook 3 must understand the temperature controls and adjustments for all stoves, grills, broilers and ovens. Along with specific job performance, other areas of general performance are evaluated; observe all kitchen rules, attitude and personal conduct. This job entails being able to work a station solely by prepping that stations menu, taking orders, executing orders under fine dining time windows, and closing that station at the end of shift. You must be able to compose a prep list and manage your time to complete all tasks for the day.

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