GENERAL PURPOSE OF JOB

To cook and to ensure food quality and presentation; and to maintain organization and cleanliness of a professional kitchen. The position reports directly to chef supervisor.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Cook food as set by menu guidelines
• Ensure guest satisfaction with effective running of day-to-day operations
• Plans sequence and time of cooking operations to meet meal service hours
• Make sure food items are prepared and in place for individual stations and shifts
• Ability to work quickly and efficiently
• Ability to perform specific assigned tasks
• A sense of urgency is important
• Professionalism with managers and staff
• Performing cooking demonstrations for resort guests may be asked
• Certified food handler may be required, Serve Safe (Pennsylvania)
• Conduct monthly food inventories
• Ability to set buffets with proper presentation and sanitation
• Able to work shift work, holidays and weekends