Cook 3

Morimoto Asia; Orlando (FL); On-site; USD 26,000 - 29,000; Full time

Benefits offered by this job

Weekly pay

Training and development opportunities

Employee discounts

Flexible work schedules

Job summary

Morimoto Asia in Lake Buena Vista, FL is hiring a full-time Cook 3. You will lead in the kitchen, help plan menus with management, ensure food quality, train team members, and uphold health codes and sanitation standards.

The role requires at least 2 years of back-of-house experience, the ability to read prep sheets and recipes, basic math for measurements, and the stamina to work in a busy environment with varied shifts and on-call duties.

Qualifications

• Back-of-house foodservice experience of at least 2 years.
• Ability to read prep sheets and recipes.
• Basic math skills for following recipe measurements.
• No high school diploma or GED required.

Responsibilities

• Review menus and customer orders to determine type and quantities of food to be prepared and ensure proper portion sizes and food temperatures.
• Keep workstation, coolers, and equipment clean, organized, sanitized, and stocked; maintain sanitary kitchen and storage areas.
• Record waste using waste control guidelines and spoilage sheet.
• Perform opening, closing, and side work duties and end-of-day inventory.

Skills

Reading prep sheets/recipes

Basic math skills

Job description

The opportunity

Delaware North’s Patina Group is hiring a full-time Cook 3 to join our team at Morimoto Asia in Lake Buena Vista, Florida. As a Cook 3, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you want to be part of a team that values teamwork and the joy of creating exceptional dining experiences,

Pay

$19.00 – $21.00 / hour

Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer.

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Review menus and customer orders to determine type and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items, and packages all products to proper specifications
• Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked , as well as maintaining the kitchen and storage facilities in a sanitary condition
• Use waste control guidelines and record all waste on the spoilage sheet
• Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines

More about you

• At least2 years of previous experience in a back-of-the-house foodservice position
• Ability to read and comprehend prep sheets and recipes
• Basic math skills, with the ability to calculate and follow recipe measurements
• No high school diploma or GED required

Physical requirements

• Must be able to lift up to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat
• Standing and walking for the entire length of shift in moderate to high noise levels
• Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment
• Exposed to variable temperatures

Shift details

Days
Evenings
On call
Holidays
Weekends
OT as needed

Source: Hospitality Online