Cook I (Advanced Cook) Twin View
About The Position
Evermore Orlando Resort is hiring a Cook I (Advanced Cook) to prepare and cook food for resort guests while maintaining high culinary, quality, sanitation, and safety standards. The role involves working hot and cold line stations, preparing ingredients, cooking and plating dishes to recipes and menu specifications, serving food at culinary stations, and keeping stations stocked and organized. The Cook I also helps maintain efficient kitchen operations through communication and coordination with other kitchen staff and by providing guidance to junior team members. The position requires working a scheduled rotating schedule that may include weekdays, weekends, and holidays, and performing duties in a busy environment with varying temperatures.
Requirements
- At least two years of experience as a culinary cook in a restaurant and/or banquet environment.
- Ability to read and understand recipes, instructions, and safety information in English.
- Ability to obtain a food safety card.
- Attention to detail.
- Proficiency with knives and other kitchen tools for accurately and efficiently cutting, chopping, and slicing ingredients.
- Ability to perform the role in a busy work environment.
- Effective time-management skills, including prioritizing tasks and meeting deadlines in high-pressure situations while maintaining precision and quality.
- Strong communication skills for conveying information accurately and efficiently to team members.
- Ability to work collaboratively as part of a kitchen team.
- Willingness to learn and grow in a dynamic culinary setting.
- Ability to work scheduled hours, including weekdays, weekends, holidays, and a rotating schedule.
- Ability to stand, walk, stoop, kneel, bend, and/or reach repeatedly; safely lift up to 50 pounds; carry, pull, and push heavy objects and materials; and remain on their feet and moving throughout the shift.
- Manual dexterity to use kitchen equipment, ability to perform duties across varying temperature ranges, and sense of smell.
Responsibilities
- Demonstrate knowledge of hot and cold line stations.
- Prepare food items, including cold food items, using knives, slicers, and other kitchen equipment.
- Prepare and cook a diverse range of dishes according to menu specifications and culinary standards.
- Use a variety of cooking techniques and kitchen equipment to achieve desired flavors and textures.
- Maintain consistency in taste, presentation, and portion size.
- Check ingredients for quality.
- Maintain a clean and organized workstation and follow sanitation and safety guidelines.
- Provide guidance and mentorship to junior kitchen staff.
- Use knives, slicers, and other kitchen equipment safely and responsibly.
- Cook and plate food according to recipes and menus using broilers, outdoor grills, stoves, fryers, ovens, steamers, and kettles.
- Rotate food in walk-in coolers and freezers to minimize waste and spoilage.
- Follow food safety and sanitation standards.
- Set up hot and cold line stations and food trams for transport.
- Serve food at culinary stations and interact with guests.
- Stock and maintain designated food stations.
- Complete safety training and certifications.
- Coordinate and communicate with kitchen staff to support an efficient workflow.
- Perform other duties as assigned.
Benefits
- Free life insurance.
- Free short-term disability insurance.
- Free long-term disability insurance.
- Affordable medical, dental, and vision coverage for dependents.
- 401(k) with employer match.
- Paid time off.
- Parental and grandparent leave.
- Family and pet bereavement leave.
- Unique policies supporting team members and their significant relationships.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
