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Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over
Performs basic food preparation and cooking functions.
Mixes sauces in the prescribed manner as dictated by the Chef, Executive Sous Chef, Sous Chef and/or Cook.
Cuts, dices, mince and slices food items needed for basic food preparation.
Sets up workstation based on pars established by Chef, Executive Sous Chef, Sous Chef and/or Cook and by following station set-up sheets.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef, Sous Chef and/or Cook.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Performs other job related duties as assigned.
At least 6 month previous experience in basic food preparation.
Working knowledge of basic kitchen equipment and the ability to read, translate and execute recipes, basic product knowledge and cooking techniques.
Excellent customer service skills.
Professional appearance and demeanor.
Have interpersonal skills to deal effectively with all business contacts.
Work varied shifts, including weekends and holidays.
High School diploma or equivalent.
Ability to speak, read and write in English.
Formal Culinary training.
Previous experience working in a similar resort setting.
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