JOB SUMMARY
Maintains the highest level of culinary standards as determined by the Signature Dining Multi Venue Chef Assistant Director - Signature Dining Executive Director of Food & Beverage and TRC guests. Provides an exceptional dining experience for guests.
Preparation of Menu Items
Prepare stocks, sauces, and soups. Sautés, pan-frying, poaching, steaming, roasting, grilling, simmering, wood char, broiler, wok cooking, and braising. Properly preps and cooks various meats, poultry, fish, and other seafood.