Cook II

Priority Dispatch Corp.; Orlando (FL); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated Cook II to join their culinary team. This role involves preparing high-quality cold food items while ensuring adherence to sanitation and safety standards. The ideal candidate will have a passion for food and customer service, ensuring every dish meets the highest quality standards. With a focus on career growth and development, this position offers exciting opportunities within a vibrant hospitality environment. If you are ready to bring your culinary skills to a dynamic team, this is the perfect opportunity for you.

Benefits

Career growth & development

Employee discounted travel program

Competitive wellness benefits

Recognition and rewards programs

Qualifications

• Minimum one year culinary experience required.
• Must practice correct food handling and storage procedures.

Responsibilities

• Prepare cold food items according to designated recipes.
• Adhere to sanitation practices and safety standards.

Skills

Food Handling

Sanitation Practices

Customer Service

Culinary Skills

Education

High School Diploma

Job description

Job Details

Job Location: B Ocean Resort - Fort Lauderdale, FL

Position Type: Full Time

Education Level: High School

Salary Range: $20.00 - $21.00 Hourly

Travel Percentage: None

Job Shift: Any

Job Category: Restaurant - Food Service

Description

Company Overview:

Performance Hospitality is a lifestyle hotel management company committed to providing outstanding service to our guests! We manage a variety of branded, independent hotels in major US markets. We take pride in our ability to deliver exceptional guest and associate experiences by focusing on inspiring individuals through a thoughtful delivery of self-expression hospitality. We believe that providing innovative, cutting-edge practices, along with transparent communications, is a fundamental part of our commitment.

Purpose:

The Cook II is primarily responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. As a Cook II, you would be responsible for preparing cold food items in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

Essential Functions of the Job:

1. Preparation of food that is of a consistent quality following recipe cards and production and portion standards, per dupe from servers.
2. Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures; note any out-of-stock items or possible shortages.
3. Adhere to sanitation practices and safety daily to ensure total guest satisfaction. Assist in keeping buffet stocked.
4. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Check pars for shift use, determine necessary preparation, freezer pull, and line setup.
5. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per SOP.
6. Maintain good working knowledge of accepted sanitation standards and applicable health codes.
7. Ability to stand, stoop, bend, walk during entire shift and to lift and/or move up to 50 lbs.

- Prepare cold food items including, but not limited to, salads, fruits, dressings, fish items, and appetizers, according to designated recipes and quality standards.

Qualifications:

• Practice correct food handling and storage procedures.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely, and efficient manner.
• Ensure knowledge of menu and food products.
• Stock and maintain designated food stations.
• Visually inspect all food sent from the kitchen to ensure compliance with federal, state, local, and company regulations.

High School Diploma or equivalent. Minimum one (1) year prior culinary experience in a food service kitchen is required.

Additional Benefits

- Career growth & development

- Employee discounted travel program

- Competitive wellness benefits

- Recognition and rewards programs

- And so much more

EEO