Cook II - Hamilton's Kitchen

The Alfond Inn•Winter Park, FL

6h•Onsite

About The Position

The Cook II is responsible for safely and efficiently preparing and cooking food that will keep our customers coming back. Our goal is to have customers tell us that our food and service is excellent! At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you’re not just getting a job – you’re joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction.

Requirements

Safe and appropriate use and operation of kitchen equipment
Mid-high level of Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
Speed in meal production while ensuring high-quality food
Provide high-level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure
Minimum 2 years’ experience
High school diploma and/or equivalent work experience
Experience with receiving orders and inventory control helpful

Nice To Haves

Culinary Arts education preferred
Serve-Safe Certification and Allergy Awareness Training preferred

Responsibilities

Maintain high levels of food quality and safety.
Handle and store food in a safe and sanitary manner in accordance with sanitation codes; date and rotate product; follow storage guidelines for raw food; use first in, first out procedures.
Follow recipes, formulas and plate specification to provide consistency and uniformity in all meals; assist Chef as needed.
Receive orders from servers and prepare meals as requested by the customer (timing orders to come up at the proper time – serving hot food hot, cold foods cold, while ensuring guest satisfaction.) Garnish plates
Prepare meals in accordance with established recipes, portion sizes and measurements and quality control standards, including garnishes.
Set up and break down kitchen station based on department/property SOP.
Prepare and control food usage in order to minimize waste and control food costs.
Prepare ingredients for cooking including washing, peeling, chopping, portioning, and storing food.
Prepare proper plate presentations, adhering to standard plating techniques outlined for the team.
Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local health board inspection and brand standards; always maintain a well-organized and sanitary cooking environment.
Set up, break down and keep workstations clean and always organized for the safety of all employees; including but not limited to steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basins.
Respond in a courteous manner to guests’ complaints or requests, offering substitutions where needed.
Assist in review and execution of BQT/events ensuring accuracy of timing and food per BEO details.
Assisting BQT/events where necessary e.g., action stations or event plate-up’s
Working knowledge of FIFO, HAACP, Safe Serve.
Maintaining open lines of communication and updating team on need areas or opportunities.
Advise the Executive Chef of low inventory items and performs receiving and inventory duties as specified. Reporting quality issues to leadership and using correct stock rotation (FIFO).
Conduct regular temperature and taste tests to ensure correct holding temperature regulation and flavor profile of food items.
Conduct regular checks to regulate temperature of items used to operate prepare and hold foods such as ovens, broilers, grills, microwaves, fryers, circulators, hot holders, roasters.
Maintain food logs and preparation lists.
Assist Dishwasher as needed.