• Maintain and strictly abide by state sanitation/health regulations and resort requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use of equipment and tools only as intended, safely and properly.
• Maintain complete knowledge of and comply with all departmental/resort policies and procedures, and other information pertinent to job performance.
• Meet with the Banquet Chef to review assignments, anticipated business levels, changes and other information pertinent to job performance.
• Ensure cleanliness and proper working conditions of all tools and equipment.
• Understand your ingredients and utilize them properly in order to minimize waste and maintain controls.
• Organize and maintain production via prep lists and/or production lists as formulated by the Banquet Chef, as well as the Banquet Supervisor.
• Inform Banquet Chef of any items/supplies needed for the day’s tasks as necessary.
• Maintain proper storage of all products as specified by the Health Department, Executive Chef, Banquet Chef and Resort requirements.
• Rotate food items as necessary.
• Return all food items in clean containers to proper storage areas.
• Label & date all food items.
• Clean and sanitize food prep areas and workstations, reach-ins, walk-ins and shelves.
• Ice down any hot items (sauces, stocks, soups, etc) and put away when cool.
• Turn off all equipment.
• Transport dirty pots/pans/plates/utensils to the dishwashing station.
• Return all serving utensils to their proper place.

• Ability to communicate with guests and team members and answer basic questions regarding allergens.
• Must have full availability, including weekends and holidays
• Must perform job functions with efficiency and attention to detail
• Ability to regularly lift/push/pull up to 50 pounds of material, with or without reasonable accommodation

Department: Culinary/Cocina
This is a non-management position
This is a ft-year round/ tiempo completo- todo el año position
Pay: 22.50