Cook 3

To produce excellent food product for Resort guests

Responsibilities

• Pre-function prep of meats to include:  Searing, marking, marinating, and basic roasting.
• Communicate with Culinary Management to coordination daily prep list.
• Receives daily instruction from Cook 1 and Culinary Management and is required to successfully complete all requests
• Responsible for labeling, dating, and rotating all food products and ensuring freshness. 
• Perform work assignments to meet proper quantities within a necessary time frame
• Be knowledgeable of all stations in the restaurant.
• Be knowledgeable of plate presentations and preparations of all menu items.
• Responsible for maintaining prep and production pars.
• Responsible for keeping waste to a minimum
• Responsible for maintaining a clean and sanitary work environment 
• Must be able to work in a fast paced environment
• Ability to work well in a team
• Any and all reasonable requests of management

Qualifications

• Culinary degree or experience required. 
• Must have a valid Food Handler's Certificate/Card
• Preferred knowledge and understanding of the five mother sauces: Hollandaise, Vuloute, Espanola, Tomato, Bechamel
• Basic understandings of emulsions, Vinaigrettes, Mayo, Aolis, Purees, and dressings
• Basic knowledge of all proteins
• Basic knowledge of all herbs and spices
• Basic knowledge of banquet production and a la carte service
• Excellent Knife Skills
• Team oriented Ability to take & follow instruction Good Customer service 
• Ability to self motivate and manage time & activity 

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.