Cook III

Paramount Hospitality Management • Orlando, FL

4d

About The Position

The Cook III is responsible for preparing food safely and consistently while meeting the resort’s standards for quality, quantity, timeliness, presentation, portioning, and cost control. The role ensures compliance with health department regulations and hospitality procedures, including food storage, rotation, spoilage prevention, sanitation, and prevention of cross-contamination. The Cook III also keeps food and beverage areas organized and clean, ensures deliveries are priced and dated before storage, and follows recipes, times, temperatures, policies, procedures, and checklists. The position includes maintaining retail item displays and retrieving room-service and VIP china, glassware, and flatware.

Requirements

• One year of cooking experience or a two-year culinary degree or certificate is preferred.
• Proven working knowledge of kitchen design and operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, and similar equipment is required.
• Ability to interact with guests, coworkers, and management professionally and courteously.
• Must follow all safety rules and regulations.
• Must adhere to dress-code policies and practice good personal hygiene.

Nice To Haves

• One year of cooking experience or a two-year culinary degree or certificate is preferred.

Responsibilities

• Ensure the department complies with health department regulations on a day-to-day basis.
• Prepare food to meet standards for quality, quantity, and timeliness.
• Ensure food presentation meets resort standards, including plating, portioning, garnishes, and substitutions according to recipes and procedures.
• Communicate issues as they arise with Line Cooks, Lead Cooks, and Restaurant Supervisors or Managers.
• Control menu-item portions to keep cost of sales within budget guidelines.
• Keep retail items stocked, faced, organized, properly priced, and positioned for sale.
• Implement and execute policies, procedures, and checklists on a day-to-day basis.
• Follow food storage, rotation, spoilage, sanitation, and cross-contamination-prevention procedures.
• Ensure deliveries are priced and dated before being stored.
• Keep front- and back-of-house food and beverage areas clean and organized.
• Follow recipes, times, and temperatures to produce high-quality, consistent products.
• Follow and enforce applicable policies and procedures.
• Retrieve room-service and VIP china, glassware, and flatware.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed