Cook I - Trevi's | Full-Time

Omni Hotels & Resorts; Orlando (FL); Sur place; USD 40 000 - 60 000; Plein temps

Résumé du poste

Omni Hotels & Resorts in Orlando is seeking a skilled line cook to sustain high food quality and strict sanitation standards across a busy upscale kitchen. You’ll set stations before service, learn menu items, and ensure precise portions while producing both buffet and plated items.

Ideal candidates bring culinary experience in fast-paced environments, strong knife skills, and solid knowledge of food handling. A culinary degree is preferred, and weekend shifts are common.

Qualifications

• Relevant culinary experience in high-volume upscale restaurant operation.
• Advanced knife skills.
• Minimum of 3yrs experience in fast paced, culinary environment.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills needed to understand and implement recipes and measurements.
• Ability to work cohesively with co-workers both within and outside of your department.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Ability to multi-task and work in fast paced environment.
• Culinary degree and/or formal training preferred.

Responsabilités

• Always maintain high food quality.
• Maintain kitchen sanitation in accordance with health department guidelines.
• Ensure station is set for service 15 minutes prior to service.
• Inspect all food products for quality when doing production.
• Required to learn all menu items produced by assigned station.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance with 30-minute SOP.
• Maintain/check cooking times and temperatures.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ensure station is set for service 15 minutes prior to service.
• Prepare all items according to standardized recipes or specifications to ensure consistency.
• Prepare a mixture of buffet and plated style items.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Keep walk-in, prep area and equipment up to Health Department standards at all times.
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Always maintain safe food handling procedures.
• Always maintain cleanliness of work area.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Understands and maintains all standard recipes.

Connaissances

Advanced knife skills

Culinary experience

Fast-paced environment

Basic math skills

Team collaboration

Ability to work weekends/holidays

Sanitation knowledge

Taste and smell acuity

Culinary degree preferred

Formation

Culinary degree or formal training

Description du poste

Essential Job Functions:

• Always maintain high food quality.
• Maintain kitchen sanitation in accordance with health department guidelines.
• Ensure station is set for service 15 minutes prior to service.
• Inspect all food products for quality when doing production.
• Required to learn all menu items produced by assigned station.
• Check portion control, weights and counts prior to function.
• Fire all food in accordance with 30-minute SOP.
• Maintain/check cooking times and temperatures.
• Perform work assignments to meet proper quantities within a necessary time frame.
• Ensure station is set for service 15 minutes prior to service.
• Prepare all items according to standardized recipes or specifications to ensure consistency.
• Prepare a mixture of buffet and plated style items.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Keep walk-in, prep area and equipment up to Health Department standards at all times.
• Production of orders to include Grilling, Roasting, and Baking fish, steaks, chicken and shellfish.
• Always maintain safe food handling procedures.
• Always maintain cleanliness of work area.
• Supports procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Understands and maintains all standard recipes.

Qualifications:

• Relevant culinary experience, preferably in high volume upscale restaurant operation, preferred.
• Advanced knife skills.
• Minimum of 3yrs experience in fast paced, culinary environment.
• Thorough knowledge of food handling and preparation techniques.
• Basic math skills needed to understand and implement recipes and measurements.
• Ability to work cohesively with co-workers both within and outside of your department.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Ability to multi-task and work in fast paced environment
• Ability to prioritize, organize and follow up.
• Ability to produce high volumes of work while maintaining quality per Omni standards.
• Culinary degree and/or formal training preferred.
• Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
• Able to maintain a 4- diamond level of service.
• Requires a working knowledge of sanitation standards.
• Strong customer service skills.
• Ability and willingness to work a varied schedule which includes working on weekends and holidays.

Physical Job Requirements (for essential functions only):

• Good eye/hand coordination needed to use all kitchen equipment. Strong visual attention to detail.
• Strong attention to detail, sense of urgency.
• Sufficient manual dexterity needed in hands to operate knives, spatulas, whisks, tongs, etc.
• Ability to move, bend, lift, carry, push, pull, and place objects weighing up to 70 pounds without assistance.
• Ability to stand, bend and do repetitive movements for up to 8 hours at a time.
• Requires repetitive motion with both hands and occasional bending/stooping/kneeling.
• Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.