Lead Cook - Banquets - Caribe Royale Orlando Hotel

at  Caribe Royale

Orlando, FL 32821, USA -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate22 Jul, 2024Not Specified29 Apr, 20245 year(s) or aboveSchedules,Humidity,Chemical Handling,Communication Skills,Service StandardsNoNo
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Description:

SCOPE OF POSITION

The Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs. Consistently delivers high-quality food, assists with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Lead Cook is responsible for guiding, training, and delegating to the Associates daily tasks.

POSITION REQUIREMENTS

  • Prior experience in a supervisory or leadership role in a 4-diamond 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 ever-changing environment.
  • Food Safety certification is a plus.

EDUCATION

  • Culinary degree preferred and at least 5 years’ experience in a Cook III 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.
    This is a summary of the main responsibilities for the Lead Cook 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

How To Apply:

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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 last-minute 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.


REQUIREMENT SUMMARY

Min:5.0Max:10.0 year(s)

Hospitality

Hotels / Restaurants

Hospitality

Graduate

A hotel or restaurant

Proficient

1

Orlando, FL 32821, USA