Cook

About the role

In-depth skills and knowledge of all kitchen operations.

Capable of producing a consistent product to meet and exceed guests' needs in a timely manner.

On a daily basis must monitor food production, quality and consistency, staffing levels and department training.

Responsibilities

• Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge.
• Give direction in the hourly Sous' absence.

Qualifications

• Good Communication skills required.
• At least 4 years of previous line and fine dining experience preferred.
• Culinary degree or related hotel experience preferred.
• Able to work most stations of the kitchen.