Posted on Nov. 29, 2016
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Help create unforgettable memories for our guests by providing a first-rate dining experience while working as a First Cook for one of the world’s leading theme park destinations. Themed restaurants are easy to find at Universal Orlando Resort, ranging from a ‘50s inspired hangout to authentic Irish fare, including full service to quick service venues and everything in-between.
First Cooks at Universal Orlando are responsible for:
•Assisting with the ordering of supplies in accordance to par levels and staffing projects, as well as receiving inventory and managing stock rotations.
•Ensuring preparations are being executed in accordance with established recipes, menu and portion specifications, and ensuring consistency in relation to business volumes, food presentation, quality of product, and waste prevention.
•Ensuring compliance with the State of Florida’s HACCP program and maintaining all cost of goods by quarterly updating of control cards, inventory packages, portioning tools, while providing daily documentation and recording of product spoilage.
•Studying all evidence of waste and making suggestions for improved efficiency.
•Providing direction of cooks and production workers, such as monitoring staff breaks and training production workers in the use of kitchen equipment and food preparation.
•Understanding and actively participating in Environmental, Health & Safety responsibilities by following established Universal Orlando policies, procedures, training, and Team Member involvement activities.
•Performing other duties as assigned.
To perform the role of a First Cook successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
•Consistent attendance and punctuality is required.
•High school degree or GED is preferred.
•One to two years previous experience as a Line Cook required. Must have knowledge of cooking processes; or equivalent combination of education and experience. Basic understanding and knowledge of Florida’s HACCP program preferred.
•Ability to read and comprehend simple instructions, short correspondence, and memos in English.
•Ability to write simple correspondence.
•Ability to respond to common inquiries or complaints from guests, regulatory agencies, or members of the business community.
•Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
•Ability to deal with problems involving a few concrete variables in standardized situations.
•Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of the First Cook job.
•While performing the duties of this job, the individual is regularly required to stand, walk, sit, talk or hear; handle or feel objects, tools or controls; and reach with hands and arms.
•The individual is frequently required to taste or smell; and required to stoop, kneel, crouch or crawl.
•The individual must frequently lift and/or move up to 50 pounds.
•Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.
The work environment characteristics described below are representative of those an individual encounters while performing the essential functions of the First Cook job.
•While performing the duties of this job, the individual is frequently exposed to work near moving mechanical parts, occasionally exposed to extreme cold (non-weather), and extreme heat (non-weather).
•While performing this job, the noise level in the work environment may be high.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.