Cook II (QSR) | Holiday Inn Club Vacations Orlando
Overview
You will own daily bulk food production for a high-volume resort kitchen, prepping buffet and à la carte dishes to spec. You will operate grills, deep-fat fryers, and griddles while coordinating with managers on menu execution. You will work in a family-oriented team culture that values caring, courage, and creativity, with growth paths into lead cook or kitchen management roles. This role demands speed and precision: you will juggle multiple orders during peak service and uphold strict sanitation standards. You will receive paid time off, 401(k) matching, and tuition reimbursement from day one.
What You'll Do7
- 1Read food order slips and verbal instructions to cook buffet items and à la carte dishes per recipes, balancing multiple orders at once.
- 2Prepare specialty foods with short preparation times, following specific methods for grilled, fried, and griddled items.
- 3Wash, cut, and prep ingredients; clean and restock workstations to keep food quality and quantity at standard.
- 4Maintain sanitation and health compliance, scrubbing prep surfaces and utensils between uses.
- 5Operate large-volume cooking equipment including industrial grills, deep-fat fryers, and griddles.
- 6Coordinate cooking schedules and equipment use with managers based on daily menus to avoid bottlenecks.
- 7Execute quick-service orders with accuracy during peak hours, cutting wait times by 15% in the first 90 days.
Requirements7
- 1High School Diploma or GED equivalent.
- 21+ year of professional cooking experience in a quick-service or high-volume kitchen.
- 3General knowledge of kitchen equipment including grills, fryers, and griddles.
- 4Ability to follow established recipes and procedures with precision.
- 5Self-directed with strong initiative to restock and prep without being told.
- 6Ability to work effectively in a fast-paced, high-pressure environment.
- 7Relevant food safety certifications (e.g., ServSafe) are a plus.
Salary Insight
Salary not disclosed in listing
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