Lead Cook - Stadium Club - Caribe Royale Orlando

Scope of Position

The Stadium Club Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs. Consistently delivers high-quality food, assists with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, a safe working environment, while maintaining a positive work atmosphere. The Lead Cook is responsible for guiding, training, and delegating to the Associates daily tasks. Must be able to complete any additional tasks as assigned by kitchen management.

Position Requirements

• Prior experience in a supervisory or leadership role in a four-diamond resort. 
• Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Coordinates daily tasks with the Executive Chef, Chef de Cuisine, and/or Sous Chef (Leaders).
• Takes care of daily food preparation and duties assigned by Leaders to meet the Hotel quality and standards.

• Ability to estimate the daily production needs while ensuring quality of raw and cooked food products to uphold responsibility of food safety requirements.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows the standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiration dates and proper storage of food items in their respective section.
• Consults daily with Leaders on the daily requirements, functions and about any last-minute events.

• Maintain and assist with ongoing training and development of colleagues as instituted by the Leaders.
• Monitor ongoing Associate performance and inform Leaders of all concerns or challenges.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.

• Knowledge of all Cook 1, 2 and Cook 3 performance objectives, as well as technical skills.
• Must stay current and up to date with trends.
• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Follow Occupational Health & 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.
• Has 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, etc.
• 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 other reasonable requests made by your manager or supervisor.

Education

• High School diploma or GED.
• Culinary degree preferred and at least 5 years’ experience in a Cook 3 or supervisory level in a hotel or restaurant.

  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 holidays and weekends.
• Ability to multi-task and think clearly in high stress and intense 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.