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 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, and 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.

Extremes of Heat Plus Temperature Changes: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection. Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

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 the dictionary for meaning, spelling, and pronunciation.

• Professional and courteous service environment.
• Opportunities for skill development and training.
• Monthly department meetings for team engagement.

• 3 years experience in a similar position.
• 2-year Culinary Degree preferred.
• Ability to prepare food according to recipes.
• Strong understanding of food safety and sanitation regulations.
• Mathematical skills for measuring and quantities.
• Effective communication and teamwork skills.