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    Cook 1 Signature - Orlando, United States - VetJobs

    VetJobs
    VetJobs Orlando, United States

    4 weeks ago

    Default job background
    Full time
    Description

    Job Description


    ATTENTION MILITARY AFFILIATED JOB SEEKERS - Our organization works with partner companies to source qualified talent for their open roles.

    The following position is available to Veterans, Transitioning Military, National Guard and Reserve Members, and Military Spouses.


    Responsibilities:
    Maintain standards and specifications related to food preparation and food handling daily, understand measurement requirements
    Check and maintain proper temperatures throughout the preparation, cooling, holding, and serving of food items
    Observe and test food being cooked by tasting, smelling, and piercing with cooking utensils to determine that food is cooked properly, according to specifications
    Clean kitchen equipment
    Handle special dietary requests and to work with Guest requiring special requests due to dietary concerns
    Prepare sauces "a la minute" using advanced sauce preparation techniques
    Prepares confits and compotes
    Create seasonings, cures and rubs
    Bone and clean shellfish, cut, trim or grind meats, fish or poultry

    To be considered for Victoria and Alberts, candidates must be receptive to a secondary interview.

    $25.10/hour


    Certificates/Security Clearances/Other


    Basic Qualifications:
    Must be at least 18 years of age
    Conversational communication skills are required
    Minimum 2 years of recent line cook experience; including grill and saut or a culinary certificate and 1 year of recent line cook experience; including grill and saut
    Knowledge of variety of kitchen equipment, including wood/coal burning grills, broilers, dehydrators, sous vide, vector ovens, blast/recirculating chillers and cryovac
    Proficiency in all stations of the line, including grill and saut, as well as proficient skills with knives, tools and kitchen equipment
    Knowledge of modern and classical cooking, including but not limited to saut, roasting, saucier, braising, and measurements
    Knowledge of butchering experience
    Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
    Elevated plating techniques
    Advanced product identification and seasonal availability
    Stock and sauce refinement
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