BANQUETS - CHEF TOURNANT/PRODUCTION

Job Duties And Responsibilities

• Prepares all foods according to standard recipes to ensure consistency of product to the guest.
• Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, eg., especially high cost meat items.
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
• Prepares requisition for supplies and food items for production in work station.
• Reads and employs math skills to appropriately prepare items according to recipes.
• Requires stamina for standing and strength for lifting and moving products, weighing up to 60 lbs.
• Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sautéing and grilling.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Able to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Able to grasp, lift and/or carry 50 lbs., or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 pounds.
• Able to stand and work continuously in confined spaces.
• Able to perform duties within extreme temperature ranges.

Requirements

• Live in the local area or within commuting distance.
• Willing to work a variety of day/night and weekend shifts.
• Willing to pay interview and relocation expenses.
• Able to read, write and speak English.
• Able to converse in basic English.
• Strong organizational skills.
• Able to work independently.
• Able to be on your feet for long periods of time.
• Excellent people skills.
• Mets grooming standards.

Qualifications

• Top pay.
• Flexible scheduling.
• Company provided uniforms and dry cleaning benefits.
• Resort discounts.
• Company provided 5-diamond training & certifications.

Skills

• 3 years À La Carte Service/ Fine Dining knowledge.

Benefits

• Paid Vacation - 10 days after 1st year.
• Paid Sick Leave - 6 days per year.
• Medical Insurance.
• Dental Insurance.
• Disability Insurance.
• Life Insurance.
• Vision Insurance.
• Dry Cleaning/Laundry - Free.
• Employee Café.
• Employee Funded 401(k) with matching.

Pay

Commensurate with experience.

Schedule

Variated schedule including weekdays, weekends, and holidays.

Benefits

• Full Time.