Line Cook
- Employer
- SeaWorld Orlando
- Location
- Orlando, Florida
- Salary
- compensation commensurate with experience
- Posted
- Oct 28, 2020
- Closes
- Dec 27, 2020
- Industry
- Hospitality
- Category
- Theme Park
Primary Responsibilities:
• Follow all safety and HACCP guidelines, use proper protective gear, testing food temperatures, HACCP verification
• Demonstrate skill and ability to prepare high quality food by following menu specifications to meet Company standards
• Final prepared food quality oversight, utilizing advanced and non-automated kitchen equipment such as but not limited to; open flame chargrill, smokers, steam kettles, woks and large Bakery machinery
• Keep all assigned areas clean and sanitary, including the use of cooking oil filter machines, emptying trash, sweeping, detail cleaning, and sanitizing knives, cutting board, and prep table and sink
• Thorough knowledge of top 8 allergens and preparation of dietary meals as requested
• Interact with ambassadors and guests by greeting and providing excellent service
• Perform other duties as assigned
Requirements and Competencies:
• Should have 6 months to 1 year experience minimum in kitchen production in a high volume restaurant
• Must be at least 18 years of age
• Must be comfortable and able to work with all food types, including food allergens in any dining facility
• Must have cooking experience in a restaurant or as a SeaWorld Line Cook.
• Must have advanced knife skills
• Must be knowledgeable in the following areas: HACCP guidelines, proper cooking temperatures, mother sauces, various cooking techniques (sauté, grill, fry, bake, etc.) and kitchen equipment (slicer, mixer, grill, oven, fryer, salamander, eight eye stove, wood-fire oven, tilt skillet, flat top grill, steamer)
• Must be able to communicate effectively with ambassadors, guests and leadership
• Must be able to complete and successfully pass required SafeStaff training
• Must be able to complete provided RCS Responsible Vendor Training (alcohol)
• Must be able to train on and properly use protective gear
• Must be able to train on and properly use kitchen tools and machinery
• Must be able to stand for entire shift, up to 8 hours
• Must be able to lift and carry up to 55 pounds
• Must be able to push/pull up to 55 pounds
• Must be able to move freely around work areas
• Must be comfortable working around dust/fumes/odor
• Must be comfortable with exposure to noise and vibrations
• Must be able to bend, reach, grasp, twist, and turn with complete flexibility
• Must be comfortable with completing all cleaning duties, including use of cleaning chemicals
• Must be able to work indoors/outdoors in all weather conditions and temperature extremes
• Must be available to work varying shifts/hours based on business need, to include opening, mid-, and closing shifts; nights, weekends, and holidays