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Cook 2 - The Market - Caribe Royale Orlando Hotel
Cook 2 - The Market - Caribe Royale Orlando HotelCaribe Royale • Orlando, FL, USA
Cook 2 - The Market - Caribe Royale Orlando Hotel

Cook 2 - The Market - Caribe Royale Orlando Hotel

Caribe Royale • Orlando, FL, USA
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Scope of Position

The primary function of The Market Cook 2 position is to prepare high quality food for all the various outlets. He / she is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of banquet and / or restaurant food items based on hotel specifications and function contracts. He / she should have a complete knowledge of Cook 2 performance objectives, as well as sound technical skills.

Position Requirements

  • Professional demeanor appropriate for a AAA four-diamond resort environment.
  • Ability to handle a multitude of tasks in an intense, ever-changing environment.
  • Ability to maintain composure and objectivity under pressure.
  • Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
  • Effectively listen to, understand, and clarify any concerns and / or issues raised by coworkers and guests.
  • Flexible in terms of working hours.
  • Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
  • A food handling certification must be completed within the first 90 days of employment.

Responsibilities

  • Approach all interactions with guests and employees in a friendly, service-oriented manner.
  • Follow Occupational Health and Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
  • Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
  • Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
  • Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
  • Refined skill set in the knowledge and preparation of garnishes.
  • Ensure equipment and kitchen cleanliness.
  • Keep production of food at an adequate level, to prevent excess leftovers and waste.
  • Maintain regular attendance in compliance with the Hotel's Standards, as required by scheduling, which will vary according to the needs of the Hotel.
  • Perform any reasonable requests made by the manager or supervisor.

    • Education

  • High School diploma
  • Culinary certification or degree preferred and / or a minimum of 2 years of culinary experience.

    • Skills and Abilities

  • Ability to communicate in the English language (second language is a plus).
  • Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
  • Willing to work flexible schedules including nights, weekends, and holidays.
  • Ability to multi-task and think clearly in high stress situations.

    • Physical Requirements

  • Physical agility and ability to move quickly in confined spaces.
  • Requires standing, walking, reaching and bending throughout shift.
  • Ability to push and / or pull 100 lbs.
  • Ability to lift up to 50 lbs.
  • Stand or walk for extended periods of time.
  • Work in areas of high heat and humidity.

    • Job Posted by ApplicantPro

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    Cook • Orlando, FL, USA