Cook 2 - Stadium Club - Caribe Royale Orlando Hotel

Caribe Royale

41d•Onsite

About The Position

The primary function of the Cook II position is to prepare high quality food for Stadium Club. He/she is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurant food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook II performance objectives as well as sound technical skills.

Requirements

Professional demeanor appropriate for a four-diamond environment
Able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification.
Able to work well in stressful, high-pressure situations.
Able to maintain composure and objectivity under pressure.
Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Able to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Ability to communicate in the English language.
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Minimum of 2 years of culinary experience.

Nice To Haves

High School diploma and/ or experience in a hotel or a related field
Culinary certification or degree
Second language is a plus

Responsibilities

Approach all interactions with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with the Hotel's Standards, as required by scheduling, which will vary according to the needs of the hotel.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
Good knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
Perform any reasonable requests made by the manager or supervisor.