Job Description

Preparing, cooking, and presenting dishes; assisting the Executive Chef and Sous Chef in defining menu concepts and developing dishes; helping with staff management and health and safety practices; monitoring supplies and assisting with recipe costing and inventory control.

Responsibilities & Qualifications

Duties/Responsibilities:

Assist the Executive Chef and Sous Chef in managing staff and Outlets.
Create weekly preparation sheets and organize daily tasks with Sous Chef.
Maintaining and checking freshness and expiration of food and ingredients.
Supervise Staff in Outlets on Resort to maximize productivity and work-life balance.
Prepare dishes correctly and consistently, according to senior chefs.
Possess adequate knowledge of standard procedures and policies concerning food collection, preparation, sanitation, and storage.
Establish, regulate, and maintain a secure and friendly working environment.
Ensure all Food Handling Techniques align with health and hygiene standards.
Maintain a healthy work relationship with colleagues in other departments.
Perform extra duties at the request of management.

Skills/Abilities:

Time management
Maintain supplies at all cooking stations
Communication, multitasking, teamwork
Day-to-day food preparation of one or more Outlets
Culinary skills include meat cutting, sauces, plating etc…
Work closely with other kitchen staff, ensuring seamless collaboration and timely delivery of dishes

Education/Experience:

Food safe certification
At least 5 years of experience working as a 1st cook or above in a hotel or resort location
At least 3 years experience working as a Line cook

Other Job Requirements:

Prolonged periods of standing on the cooking line or preparation area
Must be able to lift 50lbs
May need to work over 8hrs due to business demands
Working in hot areas for long periods of time

Salary/Wage

22 to $25

Other Perks/Benefits

Discounts throughout the resort.

Job Application Process

Apply Directly Through Our Career Center

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