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    Lead Cook - Orlando, United States - Caribe Royale

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    Description

    Job Description

    Job Description

    Scope of Position

    The 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, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Lead Cook is responsible for guiding, training, and delegating to the Associates daily tasks.

    Position Requirements

    • Prior experience in a supervisory or leadership role in a 4-diamond resort.
    • Strong restaurant operation background.
    • Possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
    • Must be able to handle a multitude of tasks in an ever-changing environment.
    • Food Safety certification is a plus.

    Responsibilities

    • Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the Chef de Cuisine.
    • Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
    • Is able to estimate the daily production needs and ensures quality of raw and cooked food products to ensure that standards are met.
    • 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 expiry dates and proper storage of food items in the section.
    • Consults daily with Chefs 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 Chef de Cuisine/ Sous Chef(s).
    • Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
    • Knowledge of all Cook I, II and Cook III performance objectives as well as technical skills.
    • Perform any other reasonable requests made by your manager or supervisor.
    Qualifications

    Education

    • Culinary degree preferred and at least 5 years' experience in a Cook III 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/ machinery.
    • Able to work flexible schedules including holidays and weekends.
    • Able to perform multiple tasks.

    Physical Requirements

    • Physical agility and ability to move quickly in confined spaces.
    • Also requires standing/walking/reaching and bending throughout shift.
    • Ability to lift 50lbs.
    • Think clearly in high stress and intense situations.
    • Ability to multitask and give direction under pressure.
    • Stand or walk for extended periods of time.
    • Work in areas of high heat and humidity.

    This is a summary of the main responsibilities for Venetian Lead Cook position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.



    Job Posted by ApplicantPro

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