miraval bean soup

Culinary Positions

COOK - FULL TIME

Job Summary

Prepares, mis en place and needed ingredients for the soups, vegetables and meats as well as other hot or cold items on the line or pantry as the recipes for the evening menus indicate, while over seen by the PM Lead Cook I, Sous Chef, Executive Sous Chef or Executive Chef.  Understands all seasonings and portion controls. Is responsible for either hot or cold lines during service and reports directly to the shift Sous Chef.

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.  Cook 1 understands 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.   

Job Responsibilities

  • Checklists for opening and closing as per the chef’s instructions.
  • Reading all reports concerning station as supervisor instructs.
  •  Understanding all cooking techniques recipe require.
  • Use and safety of all equipment and the proper cleaning of all equipment and area.
  • Proper ingredient use
  • Understanding recipes and following method properly
  • Must follow the safety, health and sanitation rules that apply to the kitchen and F&B department.
  • Performs other related duties as assigned by the Chef or immediate supervisors.
  • Maintains a neat, clean and orderly work area.

Job Requirements

  • At least 2 years kitchen experience.
  • Must understand all aspects of the kitchen, kitchen tools and equipment.
  • Must be able to design specials for daily menu.
  • One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

APPLY

EXECUTIVE SOUS CHEF - FULL TIME

Job Summary

Primary responsibility is to assist the Executive Chef in setting the leadership standard in providing direction and supervision to culinary staff in the Kitchen's daily operations including but not limited to Food Service. The Executive Sous Chef is the lead Manager on Duty for the Kitchen and with the Director serves as a role model of personal and professional values across Miraval. The Executive Sous Chef oversees the coordination of all guest nutritional needs, staff scheduling, product and supplies management and the attention to the details in the Miraval's Culinary Standards.

Job Responsibilities

  • Champions the policies, procedures and daily operating standards for each department in the spa as well as for the culinary operation as a whole.
  • Following the direction of the Executive Chef, the Executive Sous Chef, coordinates and assists in the refinement of policies, procedures, service protocols and job descriptions for each department and position in the Culinary area.
  • Works with the Executive Chef to manage the Human Resource aspects of performance appraisals and employee development including; documentation, assessment, measurement and communication for exceptional results.
  • Stays abreast of emerging food trends in the Industry and recommends how they can be integrated into the Miraval's nutritional criteria.
  • Maintains a cooperative and professional work relationship with all auxiliary resort departments.
  • Assists in developing and implementing budgets, monitors revenues and operating costs.
  • Assists with marketing and public relations to help create and present a marketable facility.
  • Manages ESHA Nutritional system and its use to take better advantage of the various tools.
  • Perform other duties, tasks and projects as assigned by the Director.
  • With the Executive Chef, is responsible for overall direction, coordination, evaluation and team building of the Culinary staff.
  • Carries out supervisory responsibilities in accordance with the organization's policies and applicable state and federal laws.
  • Addresses complaints and resolves problems.
  • Safety and security of guests, staff and all Miraval property

Job Requirements

  • Strong leadership and organizational skills necessary to manage various departments as well as total Culinary operation.
  • Possess business and financial skills to assist in developing and analyzing budgets, management and financial reports, cost analysis, etc.
  • Must display appropriate social skills, congeniality, confidentially and discretion necessary to make guests feel comfortable and welcome and serve as a role model for employees.
  • Demonstrated experience and ability to mentor, teach, supervise, motivate, monitor, encourage and support the advancement and continuity of staff.
  • Must possess strong appreciation and skills of attention to detail, completion of tasks in a time sensitive manner, ability to manage various tasks and projects and ability to prioritize.
  • Previous Chef or Sous Chef experience preferred, 3-5 years of direct kitchen supervision in a full service, large volume, resort setting required.
  • Culinary Hospitality Education and other resort experience a plus flexible availability.

APPLY

PASTRY COOK - FULL TIME 

Job Summary

Prepares ingredients for the desserts as the recipes indicate with the instruction while over seen by the Sous Chef, Executive Sous Chef or Executive Chef.  Understands all flavorings and portion controls. Is responsible for either hot or cold desserts during service and reports directly to the shift Pastry Lead.

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.  Cook 1 understands 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.   

Job Responsibilities

  • Checklists for opening and closing as per the Chef’s instructions. 
  • Reading all reports concerning station as supervisor instructs.
  • Understanding all cooking techniques recipe require.
  • Use and safety of all equipment and the proper cleaning of all equipment and area.
  • Proper ingredient use
  • Understanding recipes and following method properly
  • Must follow the safety, health and sanitation rules that apply to the kitchen and F&B department.
  • Performs other related duties as assigned by the Chef or immediate supervisors.
  • Maintains a neat, clean and orderly work area.

Job Requirements

  • At least 3 years kitchen pastry experience.
  • Must understand all aspects of the kitchen, kitchen tools and equipment.
  • Must be able to design specials for daily menu. 

APPLY

Search