Cook-Drummond Island Resort

Responsibilities

• Prepare ingredients then cook and assemble dishes indicated by recipes
• Perform portion control and minimize waste to keep cost within forecasted range
• Ensure all dishes are prepared in a timely manner by the chef’s standards
• Set up and clean workstation according to restaurant procedures. Restock ingredients at workstation and meet prep time standards to ensure smooth service
• Ensure freshness and quality of ingredients and products
• Clean and maintain workstation, including kitchen equipment, tables, and shelves
• Adhere to all relevant health department rules/ regulations and all customer service guidelines
• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

Requirements

• Must be able to stand, bend, stretch, and lift. Carry up to 50lbs short distances

Skills

• One year of experience in a commercial kitchen
• Basic knowledge of cooking methods and basic knife handling skills
• Able to perform tasks in a timely manner with accuracy
• Attention to detail
• Able to read and follow recipes
• Able to remain calm in a fast-paced environment
• Cooperate and communicate with all servers and kitchen staff

Benefits

• Limited housing available