Cook 2 - Banquet Kitchen - Caribe Royale Orlando Hotel

Scope of Position

The primary function of the Banquets Cook 2 position is to prepare high quality food for the Banquet kitchen. The Banquets Cook 2 is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of banquet and/or restaurant food items based on Hotel specifications and function contracts. 

Position Requirements

• Professional demeanor appropriate for a four-diamond environment.
• Ability to handle a multitude of tasks in an intense, ever-changing environment.
• Ability to maintain composure and objectivity 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.
• Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• 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.
• Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• 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.
• 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 Hotel’s Standards, as required by scheduling, which will vary according to the needs of the Hotel.
• Perform any reasonable requests made by your 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 holidays and weekends.
• 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.