Cook 2 - The Market - Caribe Royale Orlando Hotel

Scope of Position

The primary responsibility of Market Cook 2 is to prepare and present high-quality food for the hotel's various dining outlets. This position is responsible for the timely and accurate preparation of made-to-order menu items, as well as the preparation and plating of banquet and restaurant dishes in accordance with hotel standards, recipes, and event specifications.

Position Requirements

• Professional demeanor appropriate for a AAA four-diamond resort environment.
• Ability to handle a multitude of tasks in an intense, ever-changing environment.
• Ability to maintain composure and objectivity under pressure.
• Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Prepare, cook, and present menu items for The Market according to established recipes and presentation standards.
• Ensure all food products are prepared in a timely manner while maintaining quality, consistency, and portion control.
• Assist with food preparation for the restaurant and special event functions as needed.
• Monitor food quality, freshness, and proper storage to ensure compliance with health and safety standards.
• Maintain cleanliness and organization of workstations, kitchen equipment, refrigerators, and storage areas.
• Receive, label, rotate, and store food products using FIFO (First in, First Out) inventory practices.
• Assist with inventory control and stock replenishment.
• Operate kitchen equipment safely and report maintenance concerns promptly.
• Follow Occupational Health and 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 a 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., Chef's knife, paring knife, peeler.
• Refined skill set in the knowledge and preparation of garnishes.
• Keep production of food at an adequate level, to prevent excess leftovers and waste.
• Perform any reasonable requests made by the manager or supervisor.

Education

• High School diploma or GED.
• Culinary certification or degree preferred and/or a minimum of 2 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 nights, weekends, and holidays.
• Ability to multi-task and think clearly in high stress situations.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing, walking, reaching and bending throughout shift.
• Ability to push and/or 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.