Cook 2 @ Grand Bohemian Orlando (Full Time)

May 5th, 2017 Posted by Job Ads 0 thoughts on “Cook 2 @ Grand Bohemian Orlando (Full Time)”

The role of a Cook 2 is to prepare food for the restaurants on property, employee meals, banquets and other specialist roles at the high quality our owners and guests expect. As a Cook 2, it is expected to work with fellow Grand Performers to ensure satisfaction. Cook 2 will take initiative and get creative in resolving challenges.

Supervisory Responsibilities:


Essential Duties / Tasks / Responsibilities:

To formally perform the duty of a supervisor when chef or supervisor is not present
To complete books of temperature hot and cool food
To complete the equipment check list and walk through notify is any problem with equipment
To properly and efficiently prepare and present all food items to be served including accommodating special guests requests.
To rotate food in walking coolers and freezers to minimize waste and spoilage.
To maintain internal cleanliness of all food prep areas.
To communicate the need for goods to be ordered to kitchen leadership.
To follow all specifications and to properly set up hot and cold line stations.
To communicate all guest requests to an appropriate leader in a timely and professional manner.
To be able to read, understand and produce in a timely manner.
Immediately report all suspicious occurrences and hazardous conditions.
To maintain cleanliness and safety of work areas at all times.
To practice safe work habits at all times and to avoid injury to self and others.
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
To attend all mandatory meetings as directed.
Performs additional responsibilities as requested.
To perform other tasks, including cross-training as directed.

Knowledge / Skills / Abilities (KSA’s):


Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience required.
Must have basic knowledge of production and operations in all relevant kitchen areas.
Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
Basic knowledge of soups, stocks and sauces required.
Must have proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming and braising.
Knowledge of fabrication of basic proteins required.


Professional communication skills are required.
Must have proficient knife handling skills
Must have knowledge basic computer skills.

Experience / Education / Certifications:

Food handlers’ permit required.
Must be able to work nights, weekends and holidays.
Must be able to speak, read and understand basic cooking directions.
Previous prep or line cook experience required.

Work Environment / Physical Demands:

The majority of time will be spent in kitchen. The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the incumbent is constantly required to stand for extended periods of time, lift up to 35 pounds, bend, stoop and reach with hands and arms, use fingers to handle or feel.

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