Freestyle Cook II

TB ISLE RESORT LP•Aventura, FL

25d•Onsite

About The Position

The primary function of the Cook II position is to prepare high-quality food for the grab-and-go poolside restaurant The Cook II is responsible for the timely and accurate preparation of made-to-order food and accurate preparation and plating ofrestaurant food items based on company specifications. The Cook II should have complete knowledge of Cook III performance objectives as well as sound technical skills.

Requirements

Professional demeanor appropriate for a luxury environment.
Possess outstanding guest service skills, professional presentation, and sophisticated communication skills
Able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification
Must maintain composure and objectivity under pressure.
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.
High School diploma and/ or experience in a luxury hotel or a related field preferred.
Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.
Able to communicate in the English language (A second language is a plus).
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.
Physical agility and ability to move quickly in confined spaces.
Also requires standing/walking/reaching and bending throughout the shift.
Able to lift/push/ pull 50-lO0lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Responsibilities

Approach all interactions with guests and associates in a friendly, service-oriented manner.
Comply at all times with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in a 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.
Good knowledge and timely skills in various knife-cutting techniques, such as cutting, dicing, and slicing.
Refined skill set in the knowledge and preparation of garnishes.
Good knowledge of pantry position products i.e. Lettuce identification, Classical Salad presentation, and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad.
Solid knowledge and preparation of cold sauces, dressing, and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing,
Good knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, and sauteing.
Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
Good knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sauteing and pan frying.
Good technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying.
Solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
Good knowledge of identification, classification, and preparation of mother sauces i.e. hollandaise, bechamel, tomato, Espanola, and veloute.
Good knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and normande.
Good knowledge in identification and preparation of basic soups such as consomme, clear, cream, puree, bisques, and chowders as well as specialty and National soups using the various and proper thickening agents.
Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food-borne illness, toxins, and chemical poisoning.
Must supply their own basic tools of the trade i.e. Chefs knife, paring knife, peeler.
Perform any other reasonable duties as required by management.