Freestyle Cook I

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    "jobTitle": "Freestyle Cook I",
    "location": "JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180",
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    "description": "<p><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Scope of Position</span></u></span></span></p>\n\n<p><span style=\"color:#404040;font-family:Arial, Helvetica, sans-serif;font-size:16px;\">The primary function of the Cook I position is to prepare high quality food for the grab and go poolside restaurant. The Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurants items based on company specifications and function contracts. The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.</span></p>\n\n<p><br />\n<span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Position Requirements</span></u></span></p>\n\n<ul>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must possess outstanding guest services skills, professional presentation and sophisticated communication skills</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must be able to handle a multitude of tasks in an intense, ever-changing environment.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Food Safety certification</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must be flexible in terms of working hours.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must work well in stressful, high-pressure situations.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must maintain composure and objectivity under pressure.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.</span></span></span></li>\n</ul>\n\n<p style=\"margin-right:10px;\"><br />\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Responsibilities</span></u></span></span></p>\n\n<ul>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Approach all interactions with guests and employees in a friendly, service oriented manner.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Comply at all times with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Follow Occupational Health &amp; Safety regulations.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ensures adherence to the Hotel’s Code of Ethics.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ensure equipment and kitchen cleanliness.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. </span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Keep production of food at an adequate level, which does not result in excessive leftovers and waste.</span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing. </span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.</span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying. </span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid technical knowledge of vegetable preparation. i.e. 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, deep-frying. </span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. </span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.</span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Has a solid knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ensure team leader is aware of any special products needed for upcoming functions.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must stay current and up to date with trends.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Perform any other reasonable requests made by your manager or supervisor.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"><br />\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Education</span></u></span></span></p>\n\n<ul>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">High School diploma and/ or experience in a luxury hotel or a related field preferred.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Culinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"><br />\n<span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Skills and Abilities</span></u></span></span></p>\n\n<ul>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ability to communicate in the English language (Second language is a plus).</span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery. </span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ability to work flexible schedules including holidays and weekends.</span></span></span></li>\n\t<li style=\"text-align:justify;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Able to perform multiple tasks.</span></span></span></li>\n</ul>\n\n<p style=\"text-align:justify;\"><br />\n<span style=\"font-size:16px;\"><u><span style=\"color:#404040;\">Physical Requirements</span></u></span></p>\n\n<ul>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Physical agility and ability to move quickly in confined spaces.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Able to stand/walk/reach and bending throughout shift. </span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ability to push/pull/lift to 50lbs.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Ability to multitask and give direction under pressure.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Stand or walk for extended periods of time.</span></span></span></li>\n\t<li><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"font-size:16px;\"><span style=\"color:#404040;\">Work in areas of high heat and humidity.</span></span></span></li>\n</ul>\n\n<p> </p>",
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The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.\\n\\n\\nPosition Requirements\\n\\n\\n\\tMust possess outstanding guest services skills, professional presentation and sophisticated communication skills\\n\\tMust be able to handle a multitude of tasks in an intense, ever-changing environment.\\n\\tFood Safety certification\\n\\tMust be flexible in terms of working hours.\\n\\tMust work well in stressful, high-pressure situations.\\n\\tMust maintain composure and objectivity under pressure.\\n\\tMust be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.\\n\\tMust have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.\\n\\tMust be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.\\n\\n\\n\\nResponsibilities\\n\\n\\n\\tApproach all interactions with guests and employees in a friendly, service oriented manner.\\n\\tMaintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.\\n\\tMaintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.\\n\\tComply at all times with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.\\n\\tFollow Occupational Health &amp; Safety regulations.\\n\\tEnsures adherence to the Hotel’s Code of Ethics.\\n\\tEnsure equipment and kitchen cleanliness.\\n\\tMaintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. \\n\\tKeep production of food at an adequate level, which does not result in excessive leftovers and waste.\\n\\tHas a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.\\n\\tHas a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing. \\n\\tHas a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.\\n\\tHas a solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying. \\n\\tHas a solid technical knowledge of vegetable preparation. i.e. 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, deep-frying. \\n\\tHas a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. \\n\\tHas a solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.\\n\\tHas a solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.\\n\\tHas a solid knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.\\n\\tStrong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.\\n\\tEnsure team leader is aware of any special products needed for upcoming functions.\\n\\tMust stay current and up to date with trends.\\n\\tMust supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler\\n\\tPerform any other reasonable requests made by your manager or supervisor.\\n\\n\\n\\nEducation\\n\\n\\n\\tHigh School diploma and/ or experience in a luxury hotel or a related field preferred.\\n\\tCulinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.\\n\\n\\n\\nSkills and Abilities\\n\\n\\n\\tAbility to communicate in the English language (Second language is a plus).\\n\\tKnowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery. \\n\\tAbility to work flexible schedules including holidays and weekends.\\n\\tAble to perform multiple tasks.\\n\\n\\n\\nPhysical Requirements\\n\\n\\n\\tPhysical agility and ability to move quickly in confined spaces.\\n\\tAble to stand/walk/reach and bending throughout shift. \\n\\tAbility to push/pull/lift to 50lbs.\\n\\tAbility to multitask and give direction under pressure.\\n\\tStand or walk for extended periods of time.\\n\\tWork in areas of high heat and humidity.\\n\\n\\n Qualifications\",\"responsibilities\":\"Scope of Position\\n\\nThe primary function of the Cook I position is to prepare high quality food for the grab and go poolside restaurant. The Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurants items based on company specifications and function contracts. The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.\\n\\n\\nPosition Requirements\\n\\n\\n\\tMust possess outstanding guest services skills, professional presentation and sophisticated communication skills\\n\\tMust be able to handle a multitude of tasks in an intense, ever-changing environment.\\n\\tFood Safety certification\\n\\tMust be flexible in terms of working hours.\\n\\tMust work well in stressful, high-pressure situations.\\n\\tMust maintain composure and objectivity under pressure.\\n\\tMust be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.\\n\\tMust have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.\\n\\tMust be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.\\n\\n\\n\\nResponsibilities\\n\\n\\n\\tApproach all interactions with guests and employees in a friendly, service oriented manner.\\n\\tMaintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.\\n\\tMaintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.\\n\\tComply at all times with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.\\n\\tFollow Occupational Health &amp; Safety regulations.\\n\\tEnsures adherence to the Hotel’s Code of Ethics.\\n\\tEnsure equipment and kitchen cleanliness.\\n\\tMaintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. \\n\\tKeep production of food at an adequate level, which does not result in excessive leftovers and waste.\\n\\tHas a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.\\n\\tHas a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing. \\n\\tHas a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.\\n\\tHas a solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying. \\n\\tHas a solid technical knowledge of vegetable preparation. i.e. 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, deep-frying. \\n\\tHas a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta. \\n\\tHas a solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, béchamel, tomato, Espanola, and veloute.\\n\\tHas a solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.\\n\\tHas a solid knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.\\n\\tStrong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.\\n\\tEnsure team leader is aware of any special products needed for upcoming functions.\\n\\tMust stay current and up to date with trends.\\n\\tMust supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler\\n\\tPerform any other reasonable requests made by your manager or supervisor.\\n\\n\\n\\nEducation\\n\\n\\n\\tHigh School diploma and/ or experience in a luxury hotel or a related field preferred.\\n\\tCulinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.\\n\\n\\n\\nSkills and Abilities\\n\\n\\n\\tAbility to communicate in the English language (Second language is a plus).\\n\\tKnowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery. \\n\\tAbility to work flexible schedules including holidays and weekends.\\n\\tAble to perform multiple tasks.\\n\\n\\n\\nPhysical Requirements\\n\\n\\n\\tPhysical agility and ability to move quickly in confined spaces.\\n\\tAble to stand/walk/reach and bending throughout shift. \\n\\tAbility to push/pull/lift to 50lbs.\\n\\tAbility to multitask and give direction under pressure.\\n\\tStand or walk for extended periods of time.\\n\\tWork in areas of high heat and humidity.\\n\\n\\n \",\"employmentType\":\"OTHER\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"TB ISLE RESORT LP\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=C3F7030686F774158DD1D539FBCB5B0A\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"19999 West Country Club Drive\",\"addressLocality\":\"Aventura\",\"addressRegion\":\"FL\",\"postalCode\":33180,\"addressCountry\":\"USA\"}},\"industry\":\"Hospitality - Hotel\",\"validThrough\":\"2026-09-16\"}",
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    "jobTitle": "Freestyle Cook I",
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