Freestyle Cook III

TB ISLE RESORT LP•Aventura, FL

13d•Onsite

About The Position

The primary function of the Cook III position is to prepare high-quality food for all the various outlets. The Cook III is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant food items based on company specifications.

Requirements

Must possess outstanding guest service skills, professional presentation, and sophisticated communication skills
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification.
Must be flexible in terms of working hours.
Must work well in high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Ability to communicate in the English language (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.
Ability to push/pull 100 lbs.
Ability to lift 50 lbs.
Think clearly in high-stress and intense situations.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Nice To Haves

High School diploma and/ or experience in a hotel or a related field preferred.

Responsibilities

Approach all interactions with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.
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.
Has basic 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 food safety with critical control temperatures, danger zones, cross-contamination, sanitation, food-borne illness, toxins, and chemical poisoning.
Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler
Perform any reasonable requests made by a manager or supervisor.