Cook 2 - The Market - 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 Market Cook 2 is to prepare and present high-quality food for the hotel&#39;s various dining outlets. This position is responsible for the timely and accurate preparation of made-to-order menu items, as well as the preparation and plating of banquet and restaurant dishes in accordance with hotel standards, recipes, and event specifications.</p>\r\n\r\n<p style=\"text-align: justify;\"><u>Position Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Professional demeanor appropriate for a AAA four-diamond resort 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>Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.</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>Prepare, cook, and present menu items for The Market according to established recipes and presentation standards.</li>\r\n\t<li>Ensure all food products are prepared in a timely manner while maintaining quality, consistency, and portion control.</li>\r\n\t<li>Assist with food preparation for the restaurant and special event functions as needed.</li>\r\n\t<li>Monitor food quality, freshness, and proper storage to ensure compliance with health and safety standards.</li>\r\n\t<li>Maintain cleanliness and organization of workstations, kitchen equipment, refrigerators, and storage areas.</li>\r\n\t<li>Receive, label, rotate, and store food products using FIFO (First in, First Out) inventory practices.</li>\r\n\t<li>Assist with inventory control and stock replenishment.</li>\r\n\t<li>Operate kitchen equipment safely and report maintenance concerns promptly.</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>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>Keep production of food at an adequate level, to prevent excess leftovers and waste.</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 nights, weekends, and holidays.</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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