Hotel Culinary

Job Description

ATTENTION MILITARY AFFILIATED JOB SEEKERS - Our organization works with partner companies to source qualified talent for their open roles. The following position is available to Veterans, Transitioning Military, National Guard and Reserve Members, and Military Spouses.

Job Summary:
Are you ready to use your culinary skills in an innovative and fast-paced environment? Hotel Culinary creates magic at our impressive Resort Hotel fine dining, casual restaurants, banquets and special events by ensuring the highest standards of culinary excellence

Opportunities may include:
Restaurant Dinner Cook $27.00/hr
Banquets Dinner Cook $27.00/hr
Banquets Pantry $24.50/hr
Fine Dining/Dinner Cook $27.00/hr
Fine Dining/Specialty Cook $29.00/hr

Responsibilities:
Fine Dining Specialty Cook
Knowledge of cooking techniques such as braising, baking, roasting (oven or rotating spit) and high level skillet/saut work
Knowledge of all kitchen equipment, including adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
Ability to inventory product, read menus (BEOs, Restaurant Orders) and estimate food requirements to create a production plan
Maintains standards and specifications related to food preparation and food handling on a daily basis, understands measurements requirements
Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
Must demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment
Must demonstrate ability to present and discuss menu item preparation with Dinner Cooks, Order/Grill Cooks, and Guests

Dinner Cook
Prepares, seasons, and cooks stocks, soups, sauces, meats, vegetables, desserts and other foodstuffs for consumption in hotels and restaurants
Reads menu to estimate food requirements and procures it from storage
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles
Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles
Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking according to personal judgment and experience. Observes and tests food being cooked by tasting, smelling and piercing with fork to determine that it is cooked
Order Cook
Prepares, seasons, and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods
Ability/Knowledge on use of grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets, and other standard kitchen equipment.
Prepares all breakfast items to order, (including eggs any style), meats, fish, poultry, and vegetables, to be fried, broiled or grilled
Knowledge and understanding of basic temperatures and food safety
Prepares exhibition omelets, pastas, sandwiches and pizzas
May be assigned as an attendant at a carving station

Pantry
Prepares, measures, mixes, (follows recipes) and/or cooks basic appetizers (hot/cold), garnishes, salads, entrees, sandwich fillings and other food items temperature of ovens, broilers, grills, roasters and steam kettles
May wash, slice and peel vegetables and fruit. May carve and slice meat and cheese. Produces garde manger work for banquets and restaurants May assist Pastry/ Chef Head Baker with cake decorating.
Portions and arranges food on serving dishes and is responsible for portion control and plate presentation. May prepare sandwiches to individual order or on a production line basis.
May cook, mix and/or season ingredients to make dressings, batters, fillings and spreads. May bake, broil, cook, fry or steam food items as required to complete assigned production.
All roles
Responsible for ensuring food is cooked to proper standards.
Cleans kitchen equipment and practices all HACCP (Hazard Analysis and Critical Control Points) procedures.

Certificates/Security Clearances/Other

Preferred Qualifications:
Vocation School training or High School certification
Culinary Education Degree or equivalent
Certification from CIA or equivalent
Basic Wine Knowledge
Recommendation from school
Preferred Education:
Vocation School training or High School certification
Culinary Education Degree or equivalent
Certification from CIA or equivalent
Basic Wine Knowledge
Recommendation from school

Additional Information:
SCHEDULE AVAILABILITY
Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am Must be flexible and able to work a variety of shifts including days, nights, weekends, holidays

Additional Qualifications/Responsibilities

Basic Qualifications:
Passion for Culinary and delighting our Guests with food
Minimum 2 years experience in culinary field with a focus on high volume production
Culinary Education Degree or equivalent experience required with less than 2 years experience
Must be at least 18 years of age to be considered for this role
Proficient knife skills
Proven knowledge of culinary techniques and terminology
Proven ability to read and understand recipes
Organizational skills; Ability to multi task and work in a very fast paced team environment
Speed, accuracy and efficiency are required and ability to work well under pressure
Ability to adapt to production requirements

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