Cook 2 - Calypso's Pool Bar & Grille - Caribe Royale Orlando Hotel

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    "description": "<p><u>Scope of Position</u></p>\r\n\r\n<p style=\"text-align: justify;\">The primary responsibility of the Cook 2 position is to prepare high-quality food for Calypso&rsquo;s department. This role requires the timely and accurate preparation of menu items, as well as the proper preparation and plating of banquet and restaurant dishes in accordance with hotel standards. He/she must have a strong understanding of performance expectations and demonstrate solid technical cooking skills.</p>\r\n\r\n<p><u>Position Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Professional demeanor appropriate for a four-diamond environment.</li>\r\n\t<li>Ability to handle a multitude of tasks in an intense, ever-changing environment.</li>\r\n\t<li>Ability to maintain composure and objectivity under pressure.</li>\r\n\t<li>Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.</li>\r\n\t<li>Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.</li>\r\n\t<li>Flexible in terms of working hours.</li>\r\n\t<li>Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.</li>\r\n\t<li>A food handling certification must be completed within the first 90 days of employment.</li>\r\n</ul>\r\n\r\n<p><u>Responsibilities</u></p>\r\n\r\n<ul>\r\n\t<li>Approach all interactions with guests and employees in a friendly, service-oriented manner.</li>\r\n\t<li>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.</li>\r\n\t<li>Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.</li>\r\n\t<li>Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.</li>\r\n\t<li>Must supply their own basic tools of the trade i.e., Chef&rsquo;s knife, paring knife, peeler.</li>\r\n\t<li>Refined skill set in the knowledge and preparation of garnishes.</li>\r\n\t<li>Ensure equipment and kitchen cleanliness.</li>\r\n\t<li>Keep production of food at an adequate level, to prevent excess leftovers and waste.</li>\r\n\t<li>Maintain regular attendance in compliance with the Hotel&rsquo;s Standards, as required by scheduling, which will vary according to the needs of the Hotel.</li>\r\n\t<li>Perform any reasonable requests made by the manager or supervisor.</li>\r\n</ul>\r\n\r\n<p><u>Education</u></p>\r\n\r\n<ul>\r\n\t<li>High School diploma or GED.</li>\r\n\t<li>Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.</li>\r\n</ul>\r\n\r\n<p><u>Skills and Abilities</u></p>\r\n\r\n<ul>\r\n\t<li>Ability to communicate in the English language (second language is a plus).</li>\r\n\t<li>Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.</li>\r\n\t<li>Willing to work flexible schedules including holidays and weekends.</li>\r\n\t<li>Ability to multi-task and think clearly in high stress situations.</li>\r\n</ul>\r\n\r\n<p><u>Physical Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Physical agility and ability to move quickly in confined spaces.</li>\r\n\t<li>Requires standing, walking, reaching and bending throughout shift.</li>\r\n\t<li>Ability to push and/or pull 100 lbs.</li>\r\n\t<li>Ability to lift up to 50 lbs.</li>\r\n\t<li>Stand or walk for extended periods of time.</li>\r\n\t<li>Work in areas of high heat and humidity.</li>\r\n</ul>\r\n",
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