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.
Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and saute stations, as well as the grill and other stations as needed.
Prepares all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for sauteing, in the preparation of all menu items. Ensures daily production chart is properly filled out to standards.
Checks and controls the proper storage of product (stocks and sauces needing special attention), and portion control size.
Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.
Ability to read and perform Use Record Specifications.
Ensure all equipment in working areas is clean and in proper working condition.
Practice Teamwork" and "Clean as you go" policies.
Prepares requisition for supplies and food items for production in the work station.
Reads and employs math skills to appropriately prepare items according to recipes
requires stamina for standing and strength for lifting and moving products.
Ability and willingness to workall stations in the kitchen.
Attend monthly departmental meetings.
Regular attendance in conformance with the standards
This is an afternoon and evening position. Must be able to work weekends and holidays.
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