Cook 2 - The Market - Caribe Royale Orlando Hotel

Scope of Position

The primary function of Cook II position is to prepare high quality food for all the various outlets. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of banquet and/or restaurant food items based on hotel specifications and function contracts. The Cook II should have a complete knowledge of performance objectives, as well as sound technical skills.

Position Requirements

• Professional demeanor appropriate for a AAA four-diamond resort environment.
• Ability to handle a multitude of tasks in an intense, ever-changing environment.
• Ability to maintain composure and objectivity under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.
• Flexible in terms of working hours.
• Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Follow Occupational Health and Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
• Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
• Refined skill set in the knowledge and preparation of garnishes.
• Ensure equipment and kitchen cleanliness.
• Keep production of food at an adequate level, to prevent excess leftovers and waste.
• Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the Hotel.
• Perform any reasonable requests made by the manager or supervisor.

Education

• High School diploma or GED.
• Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.

Skills and Abilities

• Ability to communicate in the English language (second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
• Willing to work flexible schedules including nights, weekends, and holidays.
• Ability to multi-task and think clearly in high stress situations.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing, walking, reaching and bending throughout shift.
• Ability to push and/or pull 100 lbs.
• Ability to lift up to 50 lbs.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.