Cook III

Full-Time

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

Job Overview

Plan, prep, set up and provide quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/ presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

Duties And Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and resort requirements.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening and closing duties.
• Start prep work and production of items needed for the day.
• Select, clean and prepare fruits and vegetables.
• Ice down seafood three times a day according to procedures.
• Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and Buffets.  Display items attractively and to specified requirements.
• Check Point of Sale printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• Prepare and produce cold menu items for designated food and beverage outlets.
• Prepare all dishes following recipes and yield guides.
• Inform Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
• Inform Cook 1 of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Review status of work and follow-up actions required with Cook 1 before leaving.

Requirements

• High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; 
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.