POSITION OBJECTIVE: Organize all mise in place according to the Chef’s specifications and execute all line duties including opening and closing procedures. Ensure that all processes and procedures are adhered to according to Resort standards. In charge of line in the absence of Chef de Cuisine/Sous Chef.

Essential Job Functions:

• Participate in creating daily specials.
• Make certain that you have all the supplies necessary to execute service and prepare your station.
• Basic organization and daily set-up.
• Order product when necessary.
• Work directly with Chef on supervision on Cook II & III positions.
• Create and maintain daily prep sheets for production.
• Complete the storeroom requisition for items needed.
• Ensure all equipment is clean and ready for use.
• Check par amounts and ensure that line is ready for service.
• Communicate production progress to the chef.
• Make sure sanitation is adhered to including updated HACCP documentation logs.
• Ensure quality food and clean presentation.
• Organize expo area with all necessary components.
• Preparation of necessary garnish and side dishes for proper food presentation.
• Create professional working relationships with all colleagues.
• Attend meetings as required.

Education/Experience:

• High school or equivalent education required.
• Culinary Arts degree preferred.
• Minimum of 3 years of line cook experience in comparable environments required.

Requirements:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good communication skills.
• Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
• Must work in a safe, prudent and organized manner.
• Ability to handle multiple tasks at one time.

PHYSICAL DEMANDS:

• Most work tasks are performed indoors.
• Ability to physically handle kitchen equipment and lift up to 50 pounds.
• Requires manual dexterity for culinary techniques and equipment operation.

WORK ENVIRONMENT:

• Must be able to work effectively in a stressful environment.
• Must be able to change activity frequently and cope with interruptions.

• Flexible schedule.
• Opportunities for professional development.
• Collaborative work environment.

• Minimum 3 years of line cook experience in comparable environments.
• Strong communication skills, both verbal and written.
• Adequate knowledge of food products and standard recipes.
• Sanitation proficiency.
• Ability to work in extreme temperatures.
• Manual dexterity to use and operate kitchen equipment.