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THE FAENA CULTURE
The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.Â
JOB OVERVIEW
The Cook 2 – Cafeteria plays an essential role in the daily operation of the Employee Cafeteria at Faena Hotel Miami Beach. This position is responsible for preparing and serving nutritious, high-quality meals for team members while maintaining the highest standards of food safety, cleanliness, consistency, and efficiency.
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 Working under the direction of the Cook I – Cafeteria, Sous Chef, the Cook 2 assists with food preparation, production, service, and kitchen organization. This role supports daily menu execution, maintains proper food handling procedures, and contributes to a positive dining experience for Faena team members through teamwork, professionalism, and attention to quality.
DUTIES AND RESPONSIBILITIES
Culinary Preparation & Execution
- Prepare and cook menu items according to standardized recipes and production schedules.
- Assist with lunch, dinner, and overnight meal preparation as assigned.
- Prepare vegetables, proteins, starches, soups, sauces, salads, and other cafeteria menu items.
- Ensure food is prepared on time while maintaining quality, consistency, and proper portion control.
- Help to replenish buffet and serving line throughout meal periods.
- Assist with special employee events, celebrations, and holiday meals.
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Operational Standards
- Ensure cleanliness, organization, and sanitation of assigned work areas and equipment at all times.
- Follow all food safety and hygiene standards in accordance with HACCP and local health regulations.
- Properly label, date, and store all prepared items.
- Report any maintenance or product quality issues immediately to the supervising chef.
- Contribute to minimizing waste and controlling food costs by following portion and production guidelines.
Teamwork & Collaboration
- Work collaboratively with the cafeteria kitchen team to ensure efficient daily operations.
- Support cooks and utility staff when needed.
- Communicate effectively with supervisors regarding production needs and inventory.
- Participate in daily line-ups, training sessions, and safety meetings.
- Maintain a positive attitude and contribute to a respectful, inclusive work environment
QUALIFICATIONS
- Minimum 1 year of experience in a high-volume kitchen, hotel, employee cafeteria, healthcare, institutional, or restaurant environment.
- Knowledge of basic cooking techniques, knife skills, food preparation, and portion control.
- Ability to prepare large-volume recipes while maintaining consistency and quality.
- Understanding HACCP, food safety, and sanitation practices.
- Food Handler or ServSafe Certification required.
- Ability to work flexible schedules, including early mornings, evenings, weekends, and holidays.
Personal Attributes
- Dependable and punctual.
- Strong work ethics with a positive attitude.
- Ability to work efficiently in a fast-paced, high-volume environment.
- Team-oriented with good communication skills.
- Committed to cleanliness, organization, and continuous improvement.
PHYSICAL ABILITIESÂ
Ability to lift up to 25 pounds; Ability to move safely in uneven terrain or in confined spaces; Ability to see and respond to dangerous situations; Ability to see and respond to dangerous situations; Ability to remain in stationary position for 8 hours or more. Walking and standing are required for the rest of the working day. Length of time of these tasks may vary from day to day and task to task; Availability to work When Facility Is Open: This could include nights, weekends, and holidays. • CPR and First Aid certified. • Medium Work: Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly to move objects. • May occasionally lift and/or move up to 25 pounds.
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