Lead Cook - In Suite Dining - Caribe Royale Orlando Hotel
Lead Cook - In Suite Dining - Caribe Royale Orlando Hotel
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Salary Not Disclosed
1 Vacancy
Job Description
Position Requirements
- Prior experience in a supervisory or leadership role in a 4diamond resort.
- Strong restaurant operation background.
- Possess outstanding guest services skills professional presentation and sophisticated communication skills.
- Must be able to handle a multitude of tasks in an everchanging environment.
- Food Safety certification is a plus.
Responsibilities
- Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the CDC.
- Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
- Is able to estimate the daily production needs and ensures quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production preparation and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction quality operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation receiving storage and sanitation.
- Full awareness of all menu items their recipes methods of production and presentation standards.
- Follows the standards for the proper handling of all food products at the right temperature.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Knowledge of menu creation whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with CDC/Chefs on the daily requirements functions and about any lastminute events.
- Maintain and assist with ongoing training and development of colleagues as instituted by the CDC/ Sous Chef(s).
- Monitors ongoing Associate performance and inform Chefs of all concerns or challenges.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag while working.
- Knowledge of all Cook I II and Cook III performance objectives as well as technical skills.
- Perform any other reasonable requests made by your manager or supervisor.
Education
- Culinary degree preferred and at least 5 years experience in a Cook 3 or supervisory level in a hotel or restaurant.
Skills and Abilities
- Ability to communicate in the English language (Second language is a plus).
- Knowledge of proper chemical handling cleaning techniques and use of equipment/ machinery.
- Able to work flexible schedules including holidays and weekends.
- Able to perform multiple tasks.
Physical Requirements
- Physical agility and ability to move quickly in confined spaces.
- Also requires standing/walking/reaching and bending throughout shift.
- Ability to push / pull 100lbs.
- Ability to lift 50lbs.
- Think clearly in high stress and intense situations.
- Ability to multitask and give direction under pressure.
- Stand or walk for extended periods of time.
- Work in areas of high heat and humidity.
I acknowledge that I have reviewed the Lead Cook job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time to meet our guests needs. I understand that I must also adhere to the property service standards as well as grooming and uniform standards specific to this position always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Employment Type
Full-Time
