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Fine Dining Lead Cook - The Venetian Chop House - Caribe Royale Orlando Hotel
Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
The Venetian is a prestigious luxury resort known for its exceptional hospitality and world-class culinary offerings. As one of the most reputable four-diamond resorts globally, The Venetian prides itself on delivering unparalleled guest experiences through meticulous attention to detail, superior service, and exquisite dining options. This establishment attracts international guests who expect high standards in both comfort and cuisine, creating a vibrant and dynamic work environment for all team members. The Venetian thrives on innovation and tradition, blending classic culinary techniques with contemporary trends to maintain its esteemed reputation.
The opportunity available is for the position of Lead ... Show More
The opportunity available is for the position of Lead ... Show More
Job Requirements
- Prior experience in a supervisory or leadership role in a four-diamond resort preferred
- strong restaurant operations background
- outstanding guest service skills
- professional presentation and sophisticated communication skills
- ability to handle multiple tasks in an ever-changing environment
- food handling certification must be completed within the first 90 days of employment
Job Qualifications
- High school diploma
- culinary degree preferred
- at least 5 years experience as Cook 3 or supervisory level in hotel or restaurant
- ability to communicate in English
- knowledge of proper chemical handling, cleaning techniques and use of equipment
- ability to work flexible schedules including holidays and weekends
- ability to multi-task and think clearly in high stress situations
Job Duties
- Coordinate daily tasks with Executive Chef, Chef de Cuisine, and/or Sous Chef
- take care of daily food preparation and duties assigned by leaders to meet hotel quality and standards
- estimate daily production needs while ensuring quality of raw and cooked food products and food safety requirements
- ensure 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
- maintain knowledge of standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- have full awareness of all menu items, their recipes, methods of production and presentation standards
- follow standards for proper handling of all food products at the right temperature
- maintain effective communication between staff by fostering a secure and friendly working environment
- contribute to menu creation while maintaining quality and controlling costs in a volume food business
- be personally responsible for hygiene, safety and correct use of equipment and utensils
- produce own work in accordance with deadlines and assist others to achieve the same
- check expiration dates and proper storage of food items in the respective section
- consult daily with leaders on requirements, functions, and last-minute events
- maintain and assist with ongoing training and development of colleagues
- monitor associate performance and inform leaders of concerns
- maintain high standards of personal appearance and grooming
- stay updated with industry trends
- approach all interactions in a friendly, service-oriented manner
- maintain clean and organized refrigerators and kitchen with labeled and dated food items
- follow OSHA regulations related to food safety
- have basic knowledge and skills in various knife-cutting techniques
- supply own basic tools of trade like chef's knife, paring knife, peeler
- exhibit refined skills in garnish preparation
- ensure equipment and kitchen cleanliness
- keep food production adequate to prevent waste
- maintain regular attendance according to hotel scheduling
- perform other reasonable tasks as assigned by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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