Cook 2 - Calypso's Pool Bar & Grille - Caribe Royale Orlando Hotel

Caribe Royale

13d•Onsite

About The Position

The primary responsibility of the Cook 2 position is to prepare high-quality food for Calypso's department. This role requires the timely and accurate preparation of menu items, as well as the proper preparation and plating of banquet and restaurant dishes in accordance with hotel standards. He/she must have a strong understanding of performance expectations and demonstrate solid technical cooking skills.

Requirements

Professional demeanor appropriate for a four-diamond 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.
High School diploma or GED.
A minimum of 2 years of culinary experience.
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 situations.

Nice To Haves

Culinary certification or degree preferred
Second language is a plus

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.