Job Description
POSITION OBJECTIVE
Participate in all the aspects of food preparation for different food and beverage operations within the resort.
ESSENTIAL JOB FUNCTIONS
Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Change set-up station with pre-determined mise en place required to service the required prepared items.
Set up station with predetermined mise en place required to service all stations.
Assist in the FIFO procedures and product handling within the department.
Practice sanitation and safety daily to ensure the total customer satisfaction.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
Consult with Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
EDUCATION/EXPERIENCE
High school or equivalent education required. Certified cook or higher level preferred.
REQUIREMENTS
Must be able to speak, read, write and understand English.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
Most w
Skills
Culinary
Pay
$17-21/hr