Job Description. . . Job Title: Cook (Line and Banquet). Department: Food & Beverage. Reports To: Executive Chef/Sous Chef. . . Job Summary. . . Areas of Responsibility. . Preparation of basic components using recipes set by the Executive Chef. Maintain cleanliness and comply with food sanitation standards at all times. Manage guest orders in a friendly, timely and efficient manner. Ensure knowledge of menu and all food products. Practi...
