Located within the Orlando International Airport campus, the JetBlue Lodge is a 200-room full service lodging facility built to compliment its neighboring facility, the JetBlue Training Center.  It will feature approximately 1,000 square feet of meeting space, high-end café style eatery, bar/lounge and grab & go option, as well as various outdoor recreational facilities to encourage interaction amongst its guests.

 The Lodge will play host JetBlue’s new-hire orientation and training; on-going pilot, crew and flight attendant training; traditional pilot and crew overnights; JetBlue vendors and partners; and JetBlue executives.  Its facilities will serve two purposes  - to provide four-star lodging and service to these various JetBlue constituents, and serve as an extension of the training and culture that JetBlue aims to deliver within its Training Center.

 Serving as the “Living Room” for what will become the broader JetBlue Training Campus, the lodge will be a place for its guests to congregate, communicate, expound upon the day’s training lessons and programs, and socialize.  All the while, the structure, style, service and culture will be that of JetBlue – creating consistent style, culture and messaging for guests throughout the broader JetBlue campus.

Primary Responsibility

Quality food preparation, production, and service for restaurants and related conference/banquet facilities. Aid to provide development all culinary team; works closely with all line team members such as sous chefs, cooks of all levels and service team.

 Essential Job Functions

1. Provide superior service to our guests (internal and external) at all times.
2. Produce all necessary food for operation as determined by culinary management.
3. Insure ordering of his/her station is adequate
4. Maintain the highest of quality in all aspects, from freshness of product to product presentation.
5. Insure cleanliness of the kitchen and to designated station.
6. Adhere to all professional appearance standards as established by culinary management.
7. Prepare a wide variety of complex dishes.
8. Comply with established health and safety procedures and codes.
9. The proper use operation and maintenance of all kitchen equipment.
10. The proper use of all production lists and control systems/activities.
11. Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
12. Adhere to all standards and policies established by resort management team

Must be able to work days, nights, weekends and holidays.  Must have 1 -2 year previous culinary experience in a high volume environment.