To prepare food of all concession operations of the restaurant ensuring standards are maintained. Prepare and cook food in accordance with standards of quality, quantity control, taste, and presentation.

Essential Responsibilities:

• Provides professional and courteous service at all times.
• Cooks and otherwise prepares foods according to recipes.
• Checks all food for taste, temperature, and eye appeal.
• Cuts, trims, bones, and carves meats and poultry for cooking.
• Receives and checks foodstuffs and supplies for quality and quantity.
• Rotates all food in assigned refrigerator and places all food in clean containers, labeled and dated.
• Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with hotel policy and health regulations.
• Accommodates guest requests for special food items as available.
• Consults with Sous Chef regarding the day's forecast, special functions, and volume of various restaurants.
• Works with stewards to ensure that assigned station is kept clean, properly stocked, and properly maintained.
• Completes projects as determined by the General Manager.
• Attends monthly department meetings.

Physical Demands: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs. Requires walking or standing to a significant degree, reaching, handling, feeling, seeing.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills: Requires mathematical development sufficient to be able to add, subtract, and divide all units of measure.

Language Skills: Must have developed language skills to the point to be able to read and understand instructions, safety rules, etc. Look up unfamiliar words in dictionary for meaning, spelling, and pronunciation.

Specific Vocational Preparation: Specific vocational training includes an occupationally significant combination of vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

• Professional and courteous service.
• Opportunities for special food accommodations.
• Involvement in monthly department meetings.

• 3 years experience in a similar position.
• 2-year culinary degree preferred.
• Ability to cook and prepare foods according to recipes.
• Knowledge of food safety and sanitation practices.
• Strong decision-making and logical thinking skills.
• Ability to work under pressure in a fast-paced environment.
• Mathematical skills for measuring and costing.
• Language skills for reading and understanding instructions.