Cook

To prepare and portion foods for the resort’s food and beverage outlets. Essential Duties and Responsibilities:
– Prepare, portion and serve stocks, breading items, cold salads, dressings, sandwich making, vegetable and fruit prepping and fryer work according to standard recipes.
– Handle knives and operate small kitchen equipment safely.
– Be able to work with others well in a close environment with a learning attitude.
– Be able to lift up to 50 pounds on a regular basis.
– Follow the kitchen chain of command; ie Chefs, Cook I, Cook II, Cook III.
– Perform other duties as required.

Required skills

– Ability to stand for extended periods of time.
– Ability to bend, lift and carry heavy objects.

Required experience

– Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good
– Knife skills and knowledge of food and its characteristics, especially its shelf life.
– Ability to motivate others and lead people in the area of correct procedures and follow through.
– Ability to deal effectively with a variety of company personnel and outside vendors.
– Good personal hygiene.

Overtime wage (if applicable): Overtime wage is time and a half ($21.34)