Opportunity
Responsible for preparing food products that represent the standards for all restaurants, banquets, and a la carte services with quality, consistency, and surroundings in mind. 
SPECIFIC RESPONSIBILITIES
Production 
Prepare all foods necessary for service to the demonstrated culinary standards.   
Produce all quantities according to forecast and par levels. 
Ordering and Inventory Control 
Order according to established pars, where needed. 
Fill out proper prep lists daily to keep effective communication channels  
Rotate all food stocks (i.e. first in, first out). 
Assist in monthly inventory taking, if necessary. 
Sanitation 
Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized. 
Adhere to Company grooming policies, break policies, and eating policies. 
Practice safe food handling techniques always and in all venues. 
Safety 
Maintain the knife safety standards outlined from knife safety training document. 
Utilize the safety stations and be aware of any current or potential hazards.  
Working knowledge of all equipment within your job duties.  Know how to assemble, disassemble, and clean all equipment.
 
Assist in the training of Cook I’s in culinary skill set, safety, and sanitation practices.Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling.Gain exposure to other stations of home department and other departments around resort.Ensure that the ordering checklists and prep lists are adhered and up-to-date by all Cook I’s and II’s. Assist Chef with conducting monthly inventory taking, when needed. Be able to work stations in more than one outlet across resort. Assist in the training of Cook I’s and II’s in culinary skill set, safety, and sanitation practices. Aid in development of daily specials or menu additions with trends and innovation in mind. Have an advance understanding of the development of checklist systems of managing production.  Be able to develop them for problem solving when necessary. Have an advanced knowledge of restaurant and banquet buffet service, ala carte service, and plated banquet service. Develop daily specials that contribute to the development of our food program and new menus, keeping trends and innovation in mind. Demonstrate leadership in your work group and lead the kitchen in the absence of the department chef and/or sous chef.Aid in directing BOH service via running expo line, being a liaison between FOH and BOH communications, and supporting daily line-ups in absence of management/chef.Assisting in training of Cook I’s, Cook II’s, and Cook III’s in culinary skill set, safety, and sanitation practices.