Lead Cook - Stadium Club - 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 Stadium Club Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs. Consistently delivers high-quality food, assists with purchase orders, ensures customer and employee satisfaction, maintains kitchen cleanliness, food cost, a safe working environment, while maintaining a positive work atmosphere. He/she is responsible for guiding, training, and delegating to the Associates&rsquo; daily tasks. Must be able to complete any additional tasks as assigned by kitchen management.</p>\r\n\r\n<p style=\"text-align: justify;\"><u>Position Requirements</u></p>\r\n\r\n<ul>\r\n\t<li>Prior experience in a supervisory or leadership role in a four-diamond resort.&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 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>Must be able to handle a multitude of tasks in an ever-changing environment.</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>Coordinates daily tasks with the Executive Chef, Chef de Cuisine, and/or Sous Chef (Leaders).</li>\r\n\t<li>Takes care of daily food preparation and duties assigned by Leaders to meet the Hotel quality and standards.</li>\r\n\t<li>Ability to estimate the daily production needs while ensuring quality of raw and cooked food products to uphold responsibility of food safety requirements.</li>\r\n\t<li>Ensure that the production, preparation, and presentation of food are always of the highest quality.</li>\r\n\t<li>Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.</li>\r\n\t<li>Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.</li>\r\n\t<li>Full awareness of all menu items, their recipes, methods of production and presentation standards.</li>\r\n\t<li>Follows the standards for the proper handling of all food products at the right temperature.</li>\r\n\t<li>Ensure effective communication between staff by maintaining a secure and friendly working environment.</li>\r\n\t<li>Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.</li>\r\n\t<li>Personally responsible for hygiene, safety and correct use of equipment and utensils.</li>\r\n\t<li>Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.</li>\r\n\t<li>Checks periodically expiration dates and proper storage of food items in their respective section.</li>\r\n\t<li>Consults daily with Leaders on the daily requirements, functions and about any last-minute events.</li>\r\n\t<li>Maintain and assist with ongoing training and development of colleagues as instituted by the Leaders.</li>\r\n\t<li>Monitor ongoing Associate performance and inform Leaders of all concerns or challenges.</li>\r\n\t<li>Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.</li>\r\n\t<li>Knowledge of all Cook 1, 2 and Cook 3 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>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>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 degree preferred and at least 5 years&rsquo; experience in a Cook 3 or supervisory level in a hotel or restaurant.</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 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 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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