Cook 2 - The Market - Caribe Royale Orlando Hotel

Job Details: Job Location: Caribe Royale Orlando

• Orlando, FL, Position Type: Full Time, Education Level: High School, Salary Range: Undisclosed, Travel Percentage: None, Job Shift: Any, Job Category: Hospitality
• 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. Qualifications: