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Department: Culinary
Position: Banquets Cook III
Reports to: Chef de Cuisine
Scope of Position
Position requires a highly professional individual with good all-around culinary experience. Must have knowledge of sanitation, presentation, following recipes, and quality. Able to work any station in the kitchen while maintaining strong communication with team. Must have knowledge of working with different cuts of steak, poultry, and fish. Must be able to complete any additional tasks assigned by kitchen management while maintaining a positive work atmosphere.
Responsibilities
Position Requirements
Education
Skills and Abilities
Physical Requirements
This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs. Must understand and adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. Adherance to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Other
$30k-39k (estimate)
01/07/2024
05/01/2024