Cook – Orlando

Scope
Prepares food as instructed by managers, ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.

Primary Responsibilities
Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by the supervisor; controls food usage to minimize waste.
Prepares for and outlines the next day's work on a daily basis.
Cuts, trims, bones and carves meats and poultry for cooking.
Weighs and measures designated ingredients.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment and utensils.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Advises supervisor of low inventory items; assists in receiving items and tracking inventory as required.
Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
Reports all unsafe or malfunctioning equipment to supervisor.
May perform kitchen steward or other kitchen duties as needed.
Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
Provides a professional image at all times through appearance and dress.
Follows company policies and procedures.
Note: Other duties as assigned by supervisor or management

Relationships
Internal: Food and Beverage Department: To receive food orders and deliver products.
External: Vendors: To notify or be notified of inventory changes or needed supplies.

Qualifications
Education/Experience: Basic reading, writing and math and one year of food preparation experience preferred.

Certification and/or License Requirement: Any food handling permits as required by state or local law.

Skills and Qualities:
Interpersonal communications.
Attention to detail.
Attentive and follows instructions well.
Flexible worker

Working Conditions:
Will be required to work nights, weekends and holidays.
Will be required to work in fast paced environment.
May be asked to work overtime.
Will be exposed to common household cleaning supplies.

Physical/Cognitive Abilities
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
The major responsibility in this position is to assist in the preparation of food; therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.
The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.
Communication skills are utilized a significant amount of time when interacting with the other cooks or restaurant servers, or when receiving instructions from supervisors.
Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory.
This person utilizes reasoning and organizational abilities often.
Mathematical skills, including basic math, quantities, measuring proportions, and variances are used frequently.

Organizational Structure
Reports to: Executive Chef, Sous Chef

This job description is a general representation of the duties and responsibilities commonly found in Hospitality for this type of position; it may be modified at an individual hotel based upon business necessity.

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