Cook l

CoralTree Hospitality Group; Orlando (FL); On-site; USD 30,000 - 40,000; Full time

Job summary

CoralTree Hospitality Group is seeking a passionate Cook I for Aloft Lake Nona in Orlando, Florida. The successful candidate will craft delightful meals while following menu guidelines. Key responsibilities include preparing food, ensuring cleanliness, and maintaining quality standards.

Applicants should have a high school diploma (culinary certification preferred) and a minimum of two years of line cook experience in a fast-paced environment. Excellent communication skills and food handler certification are essential for this role.

Qualifications

• Minimum two years of line cook experience in a fast-paced environment.
• Excellent understanding of cooking methods and kitchen equipment.
• Strong verbal and written communication skills required.

Responsibilities

• Prepare assigned food items and follow recipes accurately.
• Maintain a clean and organized work area.
• Monitor the quality and consistency of food served.

Skills

Cooking methods and techniques

Knife skills

Multitasking

Food handling procedures

Time management

Communication

Education

High school diploma or equivalent

Culinary certification

Food Handler Certification

Tools

Kitchen equipment

Food service equipment

Job description

Overview

Aloft Lake Nona is looking for a passionate Cook I to craft meals that are not only delightful in flavor but also in presentation. Are you a creative, driven cook who’s ready to level up your skills and bring flavor to every plate? Join our team and prepare delicious meals in accordance with our menu guidelines.

An excellent cook must be able to follow instructions in cooking and delivering well‑prepared meals. They must be familiar with kitchen environments and skilled in multi‑tasking. Experience in using various ingredients and cooking techniques is equally important. We look forward to meeting you!

Responsibilities

• Responsible for preparing assigned food items.
• Follow the recipes and the portion control guidelines set by the hotel.
• Responsible for setting up stations with appropriate par levels for the shift and restocking items as needed.
• Prepare any ingredient or specific recipes as directed.
• Keep work area clean, sanitized, and organized. This includes but not limited to prep stations, sinks, walk‑ins, lowboys, floor, dry storage, ovens and stovetops.
• Understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, food processors and slicers in a safe environment.
• Possess knowledge of and follows sanitary food handling procedures.
• Remain calm and work well under pressure.
• Must understand and practice proper food cooling and storing procedures.
• Prepares workstation and daily prep list. Follow directions.
• Required to learn all menu items produced by assigned station.
• Perform work assignments to meet proper quantities.
• Practice safe food handling procedures.
• Monitor the quality and consistency of all food served.
• Assist to stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and timely.
• Maintain a positive and professional approach with coworkers and guests.
• Inform management when equipment is due for maintenance or repair.
• Set up and maintain stock of food preparation lines.
• Prepare food as requested/ordered.
• Report unsafe conditions to the supervisor immediately.
• Maintain hotel equipment in proper working conditions.
• Be familiar with hotel facilities, their location and hours of operation.
• Complete any other duties assigned by the immediate supervisor.
• Attend required meetings.

Qualifications

• High school diploma or equivalent required. Culinary certification preferred.
• Minimum of two years or more of line cook experience required, preferably in fast paced culinary environment.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Must have basic knowledge of kitchen equipment (ovens, burners, etc.)
• Demonstrated basic knife skills.
• Able to follow directions/recipes.
• Accuracy and speed in executing assigned tasks.
• Commitment to the production of high-quality products and service.
• Thorough knowledge and ability to follow safety guidelines.
• Excellent organizational, time management, and multitasking skills.
• Professional behavior required.
• Ability to work under pressure in a fast-paced environment.
• Level-headed with outstanding interpersonal skills.
• Easily adapt to changing situations.
• Strong verbal and written communication skills.
• Excellent attention to detail.
• Good personal hygiene/cleanliness.
• Food Handler Certification required.
• Ability to communicate fluently in English both verbally and written form.
• Flexible scheduling nights, weekends, and holidays.

Working Environment/Physical Demands

• Primarily working in a kitchen environment: hot dishes, sharp objects, knives, boiling water, hot stoves/surfaces, potential wax floors, slip resistant footwear required.
• Exposure to hot and cold temperatures and moderate to high noise levels.
• While performing the duties of this job, you are regularly required to walk, stand, for 6-8 hours per day.
• Occasionally required to climb and use balance. Frequent use of hands and arms to reach, carry, pull, and lift 50 lbs.