Cook II

Description

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

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 II

Reports to: Supervisors, Sous Chefs, Executive Chef

FLSA Status : Hourly/Non-Exempt

Job Tasks/Duties

· Gathers all supplies needed to prepare breakfast, lunch and dinner.

· Prepares all food from 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 management 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 appropriate stations

· 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 Chefs and Supervisors.

Requirements

Education, experience and skills required:

· 2 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.

Physical Demands and Work Environment

· 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.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

This job description in no way states or implies that these are the only duties to be performed by this position. The employee will be required to follow any other instructions and to perform any other duty requested by the supervisor.