Cook 3 Stadium Club Caribe Royale Orlando Hotel

Orlando, FL - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Scope of Position

The Stadium Club Cook 3 position requires a highly professional individual with good all-around culinary experience. He/she must have knowledge of sanitation presentation ability to follow recipes while maintaining quality. He/she must be able to work any station in the kitchen when necessary while maintaining strong communication and positive atmosphere with team.

Position Requirements

Professional demeanor appropriate for a four-diamond environment.
Must possess outstanding guest services skills professional presentation and sophisticated communication skills.
Ability to handle a multitude of tasks in an intense ever-changing environment.
Ability to maintain composure and objectivity while under pressure.
Effective at handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
Effectively listen to understand and clarify any concerns and/or issues raised by coworkers and guests.
Flexible in terms of working hours.
Able to assimilate complex information including data from disparate sources and consider adjust or modify to meet the constraints of a particular need.
Must have knowledge of working with different cuts of steak poultry and fish.
A food handling certification must be completed within the first 90 days of employment.

Responsibilities

Knowledge of meat identification and cookery for various cuts of beef pork veal lamb poultry and corresponding cooking techniques.
Knowledge of fresh and saltwater fish crustaceans mollusks and various mixed cooking techniques. Poaching simmering deep-frying baking broiling sautéing and pan-frying.
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.
Knowledge and ability to prepare different methods of starch cookery. e.g. risotto rice potatoes (croquettes berny marcaire pont- neuf dauphinoise dauphine château duchesse) polenta and pasta.
Knowledge of identification classification and preparation of mother sauces e.g. hollandaise béchamel tomato Espanola and velouté.
Knowledge and ability to identify and prepare secondary sauces such as Mornay chasseur choron beurre blance marchand de vin curry and normande.
Knowledge of pantry positions products i.e. lettuce identification classical salad presentation and preparations.
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.
Must stay current and up to date with trends.
Approach all interactions with guests and employees in a friendly service-oriented manner.
Maintain refrigerators and kitchen in clean organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Knowledge of Cook 1 and 2 performance objectives as well as technical skills.
Must stay current and up to date with trends.
Follow Occupational Health & 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.
Has basic knowledge and timely skills of various knife-cutting techniques such as cutting dicing and slicing.
Must supply their own basic tools of the trade i.e. Chefs knife paring knife peeler etc.
Refined skill set in the knowledge and preparation of garnishes.
Ensure equipment and kitchen cleanliness.
Keep production of food at an adequate level to prevent excess leftovers and waste.
Maintain regular attendance in compliance with the Hotels Standards as required by scheduling which will vary according to the needs of the Hotel.
Perform any other reasonable requests made by your manager or supervisor.

Education

High School diploma or GED.
Culinary certification or degree preferred and/or a minimum of 3 4 years of culinary experience.

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 and machinery.
Willing to work flexible schedules including holidays and weekends.
Ability to multi-task and think clearly in high stress and intense situations.

Physical Requirements

Physical agility and ability to move quickly in confined spaces.
Requires standing/walking/reaching and bending throughout shift.
Ability to push/pull 100 lbs.
Ability to lift up to 50 lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Scope of PositionThe Stadium Club Cook 3 position requires a highly professional individual with good all-around culinary experience. He/she must have knowledge of sanitation presentation ability to follow recipes while maintaining quality. He/she must be able to work any station in the kitchen when...