Prepare all menu items following recipes and yield guides.
Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines.
3 years' experience as a Line Cook at a hotel/resort or restaurant.
Ability to work all stations on the line.
Food handling certification required.
High work ethic and self-initiative.
May be required to work varying schedules to include nights, weekends, and holidays.
Someone who enjoys working as and being part of a team that provides great experiences for our Guests!