Buffet Line Cook - Part Time

About the role

A Cook is responsible for skillfully applying culinary techniques in a resort setting.

Responsibilities

• Maintain solid knowledge of food products and skillfully apply culinary techniques.
• Identify and safely use kitchen equipment.
• Restock kitchen supplies and food items required for service.
• Properly label and date products to ensure safekeeping and sanitation.
• Maintain solid menu knowledge and attention to detail with plate presentation.
• Assist kitchen leadership and staff in execution of service.
• Maintain solid knowledge, understanding, and preparation of base sauces, stocks, and soups.
• Work as a team, assist with all guests’ needs and inquiries.
• Perform other job-related duties as requested.

Requirements

• Proof of eligibility to work in the United States.
• High School Diploma, GED, or equivalent (required).
• 2+ years of prior relevant experience in a similar resort setting (preferred).
• 1+ years of prior relevant experience as a Cook (preferred).
• Work varied shifts, including weekends and holidays (required).
• Formal culinary training (preferred).

Skills

• Knowledgeable of weights, measures, and various cooking techniques.
• Knowledge of knives and knife skills, standard kitchen equipment, and supplies (e.g., toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine, smallwares).
• Knowledge of health, safety, and sanitation regulations.
• Excellent customer service and interpersonal skills to effectively communicate with all business contacts.