Line Cook

DEZER DEVELOPMENT LLC•Orlando, FL

23d•Onsite

About The Position

The Line Cook prepares and cooks food while maintaining cleanliness and sanitation, quality, taste, timeliness, and cost-effectiveness. The role requires respectful collaboration with fellow cooks and consideration for the park environment. The employee may also assist with food service in the team member cafeteria, work banquet action stations such as carving meat or preparing made-to-order omelets and desserts, and complete cleaning tasks. The employee may be assigned other duties and may be asked to work in other areas of the park to support operations.

Requirements

Relevant experience in restaurant culinary work or a culinary degree or progressive experience.
Ability to perform the essential duties satisfactorily, with reasonable accommodations where applicable.
Ability to stand and walk frequently and to talk and hear.
Ability to frequently use hands to cut, chop, handle, or feel materials, objects, tools, or controls, and to reach with hands and arms.
Ability to occasionally lift up to 25 pounds.
Ability to communicate satisfactorily in English with guests, management, and coworkers so they understand.
Ability to provide legible communication.
Computer skills.

Responsibilities

Control the quality and consistency of food served.
Set up the assigned station or prep list in a timely manner and ensure necessary supplies are available before service.
Assist in controlling food costs.
Know the food items produced at the assigned station.
Handle and store food safely and properly.
Prepare orders consistently, quickly, and according to established quality standards.
Use kitchen tools and equipment safely and competently.
Apply basic cooking techniques, including sautéing, braising, poaching, grilling, frying, and steaming.
Wear the appropriate full uniform.
Observe scheduled work hours and obtain manager approval for exceptions.
Keep the work area clean.
Treat fellow associates, equipment, and customers respectfully.
Communicate with the chef about daily tasks and coordination.
Work professionally with other line cooks to achieve team objectives and attend department meetings.
Work nights, weekends, overnights, and holidays when required.
Perform other assigned duties and assist in other park areas as needed.
Assist with serving food in the team member cafeteria.
Work banquet action stations, including carving meat and preparing made-to-order omelets or desserts.
Complete cleaning tasks as needed, including sweeping, mopping, washing dishes, and taking out trash.