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Cook II (Start Date No Earlier Than March 3, 2025)

Loews Hotels, LLC.
Cook II (Start Date No Earlier Than March 3, 2025) At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universa
United States, Florida, Orlando
5500 Epic Boulevard (Show on map)
Dec 28, 2024
Cook II (Start Date No Earlier Than March 3, 2025) At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort. Named one of Central Floridas Top Workplaces and one of Americas Best-in-State Employers by Forbes, we are committed to our power of we culture. Are you looking for a place where you can bring your authentic self to work every day andbe able to connect, engage and delight? We offer excellent benefits and perks including one free meal per shift and free theme park access. We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun. We embrace diversity at our core and offer the opportunity for all team members to reach their potential. We invest in training and development opportunities for all team members. We promote social responsibility by being a good neighbor in the community. We care for you, just as we care for others. Position Start Date No Earlier Than March 3, 2025 Preferred Qualifications: Minimum 2 years cooking experience in upscale, high-volume hotel or comparable schooling. Intermediate Basic English language communications required. Excellent customer service skills. Requires full availability including days, nights, weekends, and holidays. Responsibilities: Thorough knowledge and understanding of Food Service Sanitation Standards. Ability to stand, stoop, bend; lift and carry up to 35 pounds. Thorough knowledge and understanding of standard kitchen equipment and its use, such as fryer, grill, saute and broiler. Follows standardized recipes in the preparation and cooking of menu items. Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations. Understand the major food allergens and the difference between food allergies and intolerances. Other duties as assigned.