Lead Cook - Stadium Club - Caribe Royale Orlando Hotel

Scope of Position

The Stadium Club Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs. Consistently delivers high-quality food, assists with purchase orders, ensures customer and employee satisfaction, maintains kitchen cleanliness, food cost, a safe working environment, while maintaining a positive work atmosphere. He/she is responsible for guiding, training, and delegating to the Associates’ daily tasks. Must be able to complete any additional tasks as assigned by kitchen management.

Position Requirements

• Prior experience in a supervisory or leadership role in a four-diamond resort. 
• Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
• Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• A food handling certification must be completed within the first 90 days of employment.

Responsibilities

• Coordinates daily tasks with the Executive Chef, Chef de Cuisine, and/or Sous Chef (Leaders).
• Takes care of daily food preparation and duties assigned by Leaders to meet the Hotel quality and standards.
• Ability to estimate the daily production needs while ensuring quality of raw and cooked food products to uphold responsibility of food safety requirements.
• 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 expiration dates and proper storage of food items in their respective section.
• Consults daily with Leaders 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 Leaders.
• Monitor ongoing Associate performance and inform Leaders 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 1, 2 and Cook 3 performance objectives, as well as technical skills.
• 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.
• 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., Chef’s 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 Hotel’s 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 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 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 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.