<p>Scope of Position</p> <p>The primary function of the Calypso's Cook 2 position is to prepare high quality food for all the various outlets. The Calypso's Cook 2 is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of banquet and/or restaurant food items based on Hotel specifications and function contracts. The Calypso's Cook 2 should have a complete knowledge of Cook 2 performance objectives, as well as sound technical skills.</p> <p>Position Requirements</p> <ul> <li>Professional demeanor appropriate for a four-diamond environment. </li><li>Ability to handle a multitude of tasks in an intense, ever-changing environment. </li><li>Ability to maintain composure and objectivity under pressure. </li><li>Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. </li><li>Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests. </li><li>Flexible in terms of working hours. </li><li>Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need. </li><li>Food Safety certification. </li></ul> <p>Responsibilities</p> <ul> <li>Approach all interactions with guests and employees in a friendly, service-oriented manner. </li><li>Follow Occupational Health and Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning. </li><li>Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. </li><li>Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. </li><li>Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler. </li><li>Refined skill set in the knowledge and preparation of garnishes. </li><li>Ensure equipment and kitchen cleanliness. </li><li>Keep production of food at an adequate level, to prevent excess leftovers and waste. </li><li>Maintain regular attendance in compliance with the Hotel's Standards, as required by scheduling, which will vary according to the needs of the Hotel. </li><li>Perform any reasonable requests made by the manager or supervisor. </li></ul> <p>Education</p> <ul> <li>High School diploma or GED. </li><li>Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience. </li></ul> <p>Skills and Abilities</p> <ul> <li>Ability to communicate in the English language (second language is a plus). </li><li>Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery. </li><li>Willing to work flexible schedules including holidays and weekends. </li><li>Ability to multi-task and think clearly in high stress situations. </li></ul> <p>Physical Requirements</p> <ul> <li>Physical agility and ability to move quickly in confined spaces. </li><li>Requires standing, walking, reaching and bending throughout shift. </li><li>Ability to push and/or pull 100 lbs. </li><li>Ability to lift up to 50 lbs. </li><li>Stand or walk for extended periods of time. </li><li>Work in areas of high heat and humidity. </li></ul>