Line Cook

Pyramid Global Hospitality•Orlando, FL

1d•Onsite

About The Position

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships. At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact. Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience. About our property: Located within the Orlando International Airport campus, the JetBlue Lodge is a 200-room full service lodging facility built to compliment its neighboring facility, the JetBlue Training Center. It will feature approximately 1,000 square feet of meeting space, high-end café style eatery, bar/lounge and grab & go option, as well as various outdoor recreational facilities to encourage interaction amongst its guests. The Lodge will play host JetBlue’s new-hire orientation and training; on-going pilot, crew and flight attendant training; traditional pilot and crew overnights; JetBlue vendors and partners; and JetBlue executives. Its facilities will serve two purposes • to provide four-star lodging and service to these various JetBlue constituents, and serve as an extension of the training and culture that JetBlue aims to deliver within its Training Center. Serving as the “Living Room” for what will become the broader JetBlue Training Campus, the lodge will be a place for its guests to congregate, communicate, expound upon the day’s training lessons and programs, and socialize. All the while, the structure, style, service and culture will be that of JetBlue – creating consistent style, culture and messaging for guests throughout the broader JetBlue campus. What you will have an opportunity to do: We are looking for someone passionate about the culinary arts to join our Culinary team. This individual must be creative, motivated, and passionate about growing their talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Cooks assists the culinary leadership team in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you!

Requirements

2-3 years previous culinary experience in a professional kitchen environment
Active Food handler’s certification or the ability to get it
Must be willing to work a variety of day/night and weekend shifts
Requires strong organizational skills
Must be able to work independently
Able to be on your feet for long periods of time
Able to lift at least 50 pounds
At least 21 years of age
Have a desire to exceed expectations
An energetic personality

Responsibilities

Develop knowledge and skills in various cooking procedures and methods (grill, sauté and fry)
Experience using knives and various kitchen equipment
Read and recreate recipes
Be consistent on all food preparation
Minimize food waste through cross utilization
Work with a world class culinary team
Create workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat)
Keep a sanitized and orderly environment in the kitchen
Ensure all food and other items are stored properly
Be responsible for the quality of ingredients