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POSITION OBJECTIVE
Organize all mise in place according to the Chef’s specifications and execute all line duties including opening and closing procedures.
Ensure that all processes and procedures are adhered to according to Resort standards.
ESSENTIAL JOB FUNCTIONS
EDUCATION / EXPERIENCE
High school or equivalent education required. Minimum of 2 years of line cook experience in comparable environment required.
REQUIREMENTS
to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems;
however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( 110 F), possibly for one hour or more.
Ability to physically handle knives, pots, and pans as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
WORK ENVIRONMENT
Last updated : 2024-02-26
Full Time
$43k-65k (estimate)
02/28/2024
05/08/2024
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