SHORT ORDER COOK
- Employer
- Calypso Cay Resorts
- Location
- Kissimmee, Florida
- Salary
- Flexible schedule. PTO, Vacation & Holiday pay after 90 days.
- Posted
- May 01, 2017
- Closes
- Jun 30, 2017
- Ref
- FLEXIBLE
- Industry
- Entertainment / Leisure, Hospitality, Professional
- Category
- Customer Service, Food / Beverage
- Contract Type
- Permanent
- Hours
- Full Time
- Career Level
- Experienced (Non-Manager)
The Short Order Cook (SOC) is responsible for all aspects assigned in the kitchen and other work-related areas. Responsible for preparing menu items quickly and precisely, in accordance with food safety and item specifications. May check guests for proper identification, manages method of payment, and may serve alcohol according to State, Federal and corporate liquor regulations. Prompt accurate preparation and service in any designated area. Ensures cleaning of working utensils and prepares garnishes for dishes, when necessary. Maintains kitchen area in a clean and orderly manner at all times.
ESSENTIAL JOB FUNCTIONS:
The essential job functions listed below are representative of the knowledge, skill, and/or ability required. The SOC is required to implement and follow all guidelines and standard operating procedures of the kitchen, bar/pool deck and other assigned areas. The essential job functions and responsibilities may change with demand and happenings at the property on any given day.
- Checks food line to ensure that all required items are stocked with backups in their proper locations. Continuously restocks items as needed.
- Performs all methods of cooking and portion control and garnishes all dishes in accordance with specifications and standards.
- Maintains high standards of sanitation at all times and maintains the cleanliness of all cooking equipment used during shift. Completes all cleaning functions as directed by kitchen cleaning schedule and/or supervisor.
- Properly uses all kitchen equipment and ensures the proper and safe use of all cleaning chemicals. Promptly notifies supervisor of all potential safety hazards in accordance with local Board of Health requirements.
- Responsible for ensuring that all products are properly stored, equipment shut down, and the kitchen properly secure prior to leaving at the end of the shift.
- Must wear appropriate uniform, shoes, and maintains personal cleanliness at all times.
- Must know how to utilize kitchen equipment such as; ovens, grills, broilers, fryers, steam tables, mixers, food processors, knives, microwaves, slicers, etc.
- May need to verify cash bank at the beginning of assigned shift and maintain control of the cash bank throughout the shift. May also need to close out the register at the end of the shift, count the bank, and prepares the cash drop. Properly records all transactions by using appropriate guest checks and the POS Register system.
- Performs other duties as assigned by management.
ESSENTIAL REQUIRED QUALIFICATIONS:
- High School Diploma or GED equivalency.
- 1+ year of experience as a short order cook. Must be of legal age for serving alcoholic beverages. General knowledge of mixed drinks, beers, and wines.
- TIPS & SafeStaff certification, preferred.
- Previous guest service experience in a hotel, resort, theme park, or hospitality retail environment.
- Must have good communication and customer service skills. Must be friendly with a helpful personality to handle guest relations in a pleasant, professional and effective manner.
- Must be able to speak, read, write, and understand Basic English in order to communicate effectively with all guests and other resort staff. Able to read menus and understand specifications.
- Must be able to work a flexible schedule including evenings and weekends.
- Must be able to work in hot conditions “outside” and able to work standing for extended periods of time; up to four hours in length.
- Must be able to stand and exert well-paced mobility for period of up to four (4) hours in length. Must have the ability to frequently lift pots, pans, etc. Knowledge of the proper and safe use of basic kitchen equipment.
- Must have a high degree of willingness to learn other cooking functions and an aptitude for on-the-job skills training.
- Physically/Strategically able to gain access to areas and items requiring service, removal, and/or replacement. Activities may include but not limited to the ability to walk, bend, carry, squat, kneel, climb, crawl, reach, and stoop with at times some endurance to frequency with such activity.
- Must be able to lift and carry tools, equipment, fixtures and other items weighing up to 25 pounds. Must be possess hand dexterity to operate hand tools and equipment.