Cook 3 - The Venetian Chop House - 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 Venetian Chop House Cook 3 position requires a highly professional individual with good all-around culinary experience. Must have knowledge of sanitation, presentation, ability to follow recipes, while maintaining quality. Ability to work any station in the kitchen when necessary while maintaining strong communication and positive atmosphere with team. Must have knowledge of working with different cuts of steak, poultry, and fish.</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.&nbsp;</li>\r\n\t<li>Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.</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 while 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>Able to assimilate complex information, including data 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>Knowledge of meat identification and cookery for various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques.&nbsp;</li>\r\n\t<li>Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, saut&eacute;ing, and pan-frying.</li>\r\n\t<li>Knowledge of vegetable preparation. e.g., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, and deep-frying.</li>\r\n\t<li>Knowledge and ability to prepare different methods of starch cookery. e.g., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, ch&acirc;teau, duchesse) polenta, and pasta.</li>\r\n\t<li>Knowledge of identification, classification, and preparation of mother sauces e.g., hollandaise, b&eacute;chamel, tomato, Espanola, and velout&eacute;.</li>\r\n\t<li>Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.</li>\r\n\t<li>Knowledge of pantry positions products i.e., lettuce identification, classical salad presentation and preparations.&nbsp;</li>\r\n\t<li>Knowledge in identification and preparation of basic soups such as consomm&eacute;, clear, cream, puree, bisques, and chowders as well as speciality and national soups using the various and proper thickening agents.</li>\r\n\t<li>Must stay current and up to date with trends.</li>\r\n\t<li>Approach all interactions with guests and employees in a friendly, service-oriented manner.</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>Knowledge of Cook 1 and 2 performance objectives, as well as technical skills.</li>\r\n\t<li>Must stay current and up to date with trends.</li>\r\n\t<li>Follow Occupational Health &amp; 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 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, etc.</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 other reasonable requests made by your 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 3 &ndash; 4 years of culinary experience.</li>\r\n</ul>\r\n\r\n<p><u>&nbsp; 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 and intense 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/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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