Description

Skills

Review previous day production and butcher counts and establish needed production.
Set-up and service for lunch and/or dinner line and cold station requirements.
Identify and select cuts of meats, poultry, seafood, dairy products, fruits and vegetables used for hot and cold food production.
Cook all foods to order on demand.
Prepare miscellaneous food items as assigned.
Properly garnish all hot and cold food plates as required.
Ensure effective operation of the kitchen and food production.
Requisition necessary supplies when required.
Assist in the control of inventories.
Ensure proper sanitation and maintenance of kitchen equipment and kitchen area.
Help in the training of new associates when needed.

Qualifications:

2 year culinary degree or related work experience.
1 year high volume restaurant or hotel kitchen experience.

We offer great benefits and perks. Medical, dental, vision, ancillaries, sister property hotel discount, housing based on availability, and much more.