Cook III

HEI Hotels & Resorts•Orlando, FL

1d•Onsite

About The Position

Prepare food of consistent quality and assist in kitchen functions. This role involves preparing food according to recipe cards and production standards, ensuring proper portioning. The cook will also be responsible for starting pre-prepared food items, dating and rotating all food containers according to HEI Hotels and Resorts standards, and maintaining proper temperatures for perishables. Additionally, the cook will check inventory for shift needs, identify any out-of-stock items, and assist in keeping the buffet stocked. Unused food items must be returned to designated storage areas, properly covered and dated. The role also includes assisting in controlling food costs, waste, loss, and usage. The cook will operate and maintain various kitchen equipment, comply with attendance rules, and perform other assigned duties.

Requirements

Hotel experience preferred.
Finger/hand dexterity in order to operate food machinery with or without reasonable accommodation.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards.
Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.