Fine Dining Lead Cook (Broiler) - Venetian Chop House at Caribe Royale Orlando Hotel - Caribe Royale
Orlando, FL
About the Job
Scope of Position
The Lead Cook is responsible for supporting the Chef de Cuisine and Sous Chefs. Consistently delivers high-quality food, assists with purchase orders, ensures customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Lead Cook is responsible for guiding, training, and delegating to the Associates daily tasks.
Position Requirements
- Prior experience in a supervisory or leadership role in a 4-diamond resort.
- Strong restaurant operation background.
- Possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
- Must be able to handle a multitude of tasks in an ever-changing environment.
- Food Safety certification is a plus.
Responsibilities
- Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the Chef de Cuisine.
- Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
- Is able to estimate the daily production needs and ensures quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows the standards for the proper handling of all food products at the right temperature.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Chefs on the daily requirements, functions and about any last-minute events.
- Maintain and assist with ongoing training and development of colleagues as instituted by the Chef de Cuisine/ Sous Chef(s).
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
- Knowledge of all Cook I, II and Cook III performance objectives as well as technical skills.
- Perform any other reasonable requests made by your manager or supervisor.
Education
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Culinary degree preferred and at least 5 years' experience in a Cook 3 or supervisory level in a hotel or restaurant.
Skills and Abilities
- Ability to communicate in the English language (Second language is a plus).
- Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
- Able to work flexible schedules including holidays and weekends.
- Able to perform multiple tasks.
Physical Requirements
- Physical agility and ability to move quickly in confined spaces.
- Also requires standing/walking/reaching and bending throughout shift.
- Ability to lift 50lbs.
- Think clearly in high stress and intense situations.
- Ability to multitask and give direction under pressure.
- Stand or walk for extended periods of time.
- Work in areas of high heat and humidity.
This is a summary of the main responsibilities for the Fine Dining Lead Cook (Broiler) position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.