Cook I

Description

Lake Nona Golf & Country Club, Orlando’s most exclusive private club is currently seeking an experienced Cook.

Lake Nona is ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World. We are committed to offering our 500 members and their families the very best amenities, programs, and service.

We hire people with passion for fulfilling our Mission Statement…

“To consistently create an unforgettable personal experience for our members and guests that is defined by our attention to detail, gracious willingness to serve, welcoming attitudes and respect for one another.”

If you want to work for one of the premier employers in the Central Florida area, please apply today. We offer competitive salaries and a generous benefit package. Employment is contingent upon pre-employment background check. Equal employment opportunity employer.

Job Description

Cook

FLSA Status: Non-Exempt

Essential Job Functions:

Gathers all supplies needed to prepare lunch.

Prepares all food from lunch menu using standard recipes in accordance with club standards.

Keeps station and cooking equipment clean.

Sets up, maintains and breaks down lunch cook station.

Identifies product needs and requests items needed to prepare menu items.

Notifies Chefs in advance of expected shortages.

Maintains safety and security in work area.

Maintains neat professional appearance and observes personal cleanliness rules at all times.

Adheres to local health and safety regulations.

Maintains the highest sanitary standards.

Ensures that work area and equipment are clean and sanitary.

Covers, dates and properly stores all leftover products that are reusable.

Broils all meats to club recipes and standards.

Sets up the broiler.

Cleans and sanitizes the broiler station.

Sets up, maintains and breaks down butcher station.

Supervises cold kitchen and prepares products according to club recipes and standards.

Slices and proportions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.

Prepares appetizers, hors d’ oeuvres, center pieces and relishes in an attractive manner.

Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club recipes and standards.

Requests food supplies necessary to produce the items on the menu.

Assists with other duties as assigned by the Restaurant Chef, Sous Chef and Executive Chef.

Requirements

Education, experience and skills required:

2-4 years professional kitchen experience. Graduation from a professional culinary training program may substitute for some experience.

High school diploma or GED.

Ability to work independently and as part of a team.

Ability to detect food and labor waste issues and develop a plan of corrective action.

Ability to provide exemplary customer service constantly and consistently.

Working knowledge of vegetarian and vegan cuisine.

Ability to work flexible schedule including weekends, evenings, and holidays

High standard of personal hygiene.

Must have ability to operate dish machine.

Excellent communication skills, including ability to follow instructions/procedures in English language.

Ability to multitask and utilize effective time management during production.

Ability to measure, cut, or otherwise work on materials or objects with great precision.

Ability to work independently and as part of a team.

Ability to detect food and labor waste issues and develop a plan of corrective action.

Ability to provide exemplary customer service constantly and consistently.

Working knowledge of vegetarian and vegan cuisine.

Operational knowledge of commercial kitchen equipment including, but not limited to, a demonstrated proficiency in the proper use of slicers, knives, box cutters, a dumpster, and all related equipment.

Essential Physical requirements:

This position includes (long periods of) climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling and repetitive motions.

Must be able to lift up to 75 pounds.

Must be able to work in hot conditions for long periods of time.

Must be physically able to do assigned work as outlined above.

Must be able to follow written and verbal instructions.

Must be able to read, write and communicate effectively in English.