Lead Cook - Venetian Chop House - Caribe Royale Orlando Hotel

Scope of Position

The Venetian Lead Cook is responsible for supporting the Sous Chef and Chef de Cuisine. Consistently delivers high-quality food, assists with purchase orders, ensures customer and employee satisfaction, maintains kitchen cleanliness, food cost, and a safe working environment, while maintaining a positive work atmosphere. He/she is responsible for guiding, training, and delegating to the Associates daily tasks.

Position Requirements

- Prior experience in a supervisory or leadership role in a four-diamond resort is preferred.

- Strong restaurant operations 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.

- 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).

- Take 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.

- 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 trade, i.e., Chefs 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 Hotels 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.

- A 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.

- Ability to work flexible schedules including holidays and weekends.

- Ability to multi-task and think clearly in high stress and intense situations.

Physical Requirements

- 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 to 50 lbs.

- Stand or walk for extended periods of time.

- Work in areas of high heat and humidity.