Cook I

Mt. Washington Pediatric Hospital; Orlando (FL); On-site; USD 27,552 - 35,817; Full time

Job summary

Mitsukoshi USA in Orlando, FL is seeking a Line Chef to prepare and cook grilled, baked, fried, and roasted foods, plate entrées and desserts, and assist with decorative items.

The role requires a High School Diploma with three years of culinary experience, with bilingual ability preferred. The position emphasizes timely service, allergens handling, and food safety compliance.

Qualifications

• High School Diploma required with three years of culinary-related experience or equivalent.
• Culinary school diploma is preferred but not required.

Responsibilities

• Prepare and cook all grilled, baked, fried, and roasted foods to established quality standards.
• Plate appetizers, entrées, and desserts; prepare decorative food items.
• Balance preparation times to ensure timely service and accommodate allergies and other special requirements.
• Maintain clean, sanitary work areas and proper use of equipment and tools.
• Mentor new staff and ensure adherence to food safety and HACCP guidelines.

Skills

Bi-lingual

Attention to detail

Strong analytical

Follow recipes

Education

High School Diploma

Culinary School Diploma (preferred)

Job description

• Location 8063 BEACON LAKE DR,STE 800,ORLANDO, FL, 32809-7246,United States
• Base Pay $22.50 / Hour
• Job Category Culinary, Cook, Japanese Cuisine
• Industry Hospitality, Restaraunt
• Employee Type Non-Exempt
• Required Degree High school
• Manage Others No

Contact information

• Phone [phone]

Description

Essential job Functions:

• Prepare and cook all grilled, all grilled, baked, boiled, steamed, fried, , and roast foods according to established food quality standards. Plate appetizers, entrees, and desserts, and prepare specialty decorative items.
• Correctly set up all work areas by balancing the preparation times of different orders to ensure guests get their meals promptly and accommodate guest allergies and other special requirements.
• Keep the food production line organized by maintaining a clean, sanitary work area, including all equipment (ovens, fryers, grills, etc.) and tools (knives, spoons, etc.).
• Maintain production stock to meet operational needs.
• Maintain food quality by inspecting food for freshness and bringing questionable things to management's attention. Check all cooked/prepared items before releasing them to be served to guests.
• Control portions in order to control costs and maximize the use of available food items.
• Mentor newly hired employees by showing them about food preparation and hygiene and by overseeing their work.
• Follow all Food Safety, Sanitation, and HACCP Guidelines the Company or state set forth.

Other Job functions:

• Follow the company handbook and procedures
• Assist in other areas such as; culinary, advanced culinary, and expeditor.
• Performs other duties as assigned.

Physical Effort:

• Must be able to lift and move with assistance up to 40 lbs.
• Standing
• Lifting
• Walking
• Ability to smell and identify odors, especially of decay.

Working Conditions:

• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts
• The noise level is usually moderate.

Requirements

• High School Diploma and three years of culinary-related experience or equivalent combination of education and experience.
• Bi-lingual and knowledge of Japanese Cuisine, preferred but not required
• Strong analytical and problem-solving skills.
• Attention to detail is a must.
• Culinary School Diploma is preferred but not required.
• Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the Company.
• Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
• Able to basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple problems.
• Able to read and analyze written information.
• Able to follow recipes
• Able to use the kitchen equipment and measurements correctly
• Possess culinary skills, techniques, and knowledge, including ingredients, kitchen terminology, and etiquette

Summary

This position performs the duties of a Line Chef, which includes: handling advanced cooking duties on the food production line; preparing and cooking all grilled, baked, fried, and roasted foods; skillfully plating appetizers, entrées, and desserts; preparing decorative food items; balancing the preparation times of different orders to ensure guests get their food in a timely fashion; by accommodating guest allergies and other special requirements; adjusting food preparation times based on the level of business; preparing sauces and soups; organizing materials and efficiently using equipment; and general clean up.

Mitsukoshi USA provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Mitsukoshi USA is an Equal Opportunity Employer – M/F/Veteran/Disability/Sexual Orientation/Gender Identity