Cook I

Areas; Orlando (FL); On-site; USD 21,000 - 26,000; Full time

Job summary

Areas USA in Orlando, FL seeks a skilled line cook to accurately and efficiently prepare meats, fish, vegetables, soups, and other hot items, and to portion ingredients before cooking. You will plate dishes with garnish, uphold standard portion sizes, and maintain a clean, organized workstation while following safety policies in a fast-paced kitchen.

Prior culinary studies are preferred and a minimum of 3 years in a full-service restaurant is expected; this is a non-exempt, full-time role

Qualifications

• Culinary studies preferred.
• 3 years of experience in a full-service restaurant.
• English reading and writing abilities required for kitchen tickets and safety communications.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other items using broilers, ovens, grills, fryers and other equipment.
• Maintain quality by following standard portions, cooking methods, and plating standards.
• Keep workstation clean and sanitary; observe safety, OSHA compliance, and closing procedures.

Skills

Culinary skills

Verbal & written English

Teamwork

Plating & garnishing

Education

Culinary studies

Job description

Job Title:Cook IDepartment:Food and Beverage OperationsReports To:Kitchen Manager/Concept ManagerStatus:Non-ExemptDate:Nov 2023Broad Functions: Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.Main Duties and Responsibilities:Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.Assume 100% responsibility for quality of products served.Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.Follows proper plate presentation and garnish set up for all dishes.Assists in food prep assignments during off-peak periods as needed.Assists in the receiving of products and stock/replenish items correctly as needed.Record temperature of food items, equipment, and storage products on appropriate logs.Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.Attends all scheduled employee meetings and brings suggestions for improvement.Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.Skills and Qualifications:Culinary studies preferred.A minimum of 3 years of experience in a full-service restaurant.Verbal and written communication is essential, able to read, speak and understand the English language to read kitchen tickets, recipes, safety and OSHA compliance and training, etc.Ability to remember, recite and promote the variety of menu items.Good teamwork approach to daily tasksEEOC Statement:We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.Physical Demands:The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the associate is regularly required to: stand for long periods of time, use hands and fingers, and be able to handle, feel, communicate verbally, and hear.The associate is frequently required to reach with hands and arms, climb, balance, taste, and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Be able to work in a standing position for long periods of time (up to 8 hours).