Cook ll | Part Time

CoralTree Hospitality; Orlando (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

CoralTree Hospitality in Orlando, FL seeks a skilled cook to plan, prep, and plate high-quality menu items across designated outlets. You will maintain standards and follow plating guides to craft dishes that reflect our authentic experiences.

Responsibilities include ensuring kitchen cleanliness, coordinating with the Head Cook and Sous Chef, and minimizing waste while supporting guest service excellence. A Food Handlers Certificate and English proficiency are required.

Qualifications

• Two years of culinary training or related kitchen experience.
• Quality knowledge of food safety, sanitation, and food service equipment.
• Able to read, speak, and write in English.
• Excellent customer service focus and communication skills.
• Must have a Food Handlers Certificate.
• A minimum high school diploma.
• Previous kitchen experience required.
• Flexible with workdays and hours.

Responsibilities

• Maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Prepare all menu items following recipes and yield guide.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Head Cook before leaving.

Skills

Culinary training or experience

Food safety & sanitation

Customer service & communication

English proficiency

Kitchen safety & cleanliness

Experience required

Education

High school diploma

Food Handlers Certificate

Job description

This position will plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.

M asterfully crafts distinctive dishes and cultivates an authentic food experience for our guests. Your food knowledge will be put to the test as you prepare, cook, and garnish meals which are distinct by design, yet true to its place.

Responsibilities

• Maintain cleanliness, sanitation and organization of assigned work areas.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Prepare all menu items following recipes and yield guide.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Head Cook before leaving.

Qualifications

• This is a demanding business, and we look for flexibility with workdays and hours, but it’s also a lot of fun!
• Bring two years of culinary training or related kitchen experience.
• Quality knowledge of food safety, sanitation, food products, and food service equipment.
• People Person. The best part about food is enjoying it with others.
• A qualified applicant is a people person who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness.
• Must have a Food Handlers Certificate.
• Previous experience required.
• A minimum formal education of a high school diploma.
• Should have any required certification to handle food.
• Excellent customer service focus and communication skills.
• Should be able to read, speak, and write in English.