Rounds Cook
- Employer
- Renaissance World Golf Village Resort
- Location
- Saint Augustine, Florida
- Salary
- Open
- Posted
- May 24, 2018
- Closes
- May 27, 2018
- Ref
- 5380227423#FL--J2CBackfill.3
- Industry
- Hospitality
- Category
- Operations
Description: Use knowledge of a la carte cooking and act as line leader, giving directions to others on the production line.
Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with menu recipes.
1.
Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
2.
Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
3.
Rearrange the line and steam table to facilitate luncheon cooking and service.
4.
Prepare all orders as turned in by wait staff.
5.
Learn menus, recipes, preparation, and presentation.
6.
Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
7.
Cook only sufficient food in advance to cover expected business volume and to maintain quality.
8.
Prepare all food for next shift and for the following day as required and directed by Supervisor.
9.
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
10.
All other duties as assigned.
MINIMUM 1.
Culinary certification preferred 2.
ServSafe certification required 3.
Minimum two years cooking experience at a full service restaurant or hotel 4.
Must be able to prep food products, using standardized food preparation techniques.
5.
Excellent communication skills in English, both written and verbal We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.
Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with menu recipes.
1.
Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
2.
Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
3.
Rearrange the line and steam table to facilitate luncheon cooking and service.
4.
Prepare all orders as turned in by wait staff.
5.
Learn menus, recipes, preparation, and presentation.
6.
Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
7.
Cook only sufficient food in advance to cover expected business volume and to maintain quality.
8.
Prepare all food for next shift and for the following day as required and directed by Supervisor.
9.
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
10.
All other duties as assigned.
MINIMUM 1.
Culinary certification preferred 2.
ServSafe certification required 3.
Minimum two years cooking experience at a full service restaurant or hotel 4.
Must be able to prep food products, using standardized food preparation techniques.
5.
Excellent communication skills in English, both written and verbal We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.