Culinary Apprentice - Become a Certified Sous Chef!

Responsibilities

• Aid in the daily production of restaurants, banquets, room service, and outlet menus.
• Maintain and complete daily prep lists and tasks as assigned by supervisor.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation of hot and cold foods.
• Produce recipes efficiently and consistently.
• Ensure portion necessities and portion control for all food functions.
• Ability to work in a fast-paced environment to perform duties under pressure and meet deadlines in a timely manner.
• Follow all HACCP guidelines.
• Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Maintain an up-to-date working knowledge of all resort amenities as well as any special events.

Qualifications

• High school education preferred.
• At least one year kitchen/prep experience or one year of culinary school preferred.
• Must be a United States citizen or possess a valid work permit.
• Must have valid Food Handler’s card.
• Must be able to work with and around kitchen equipment.
• Must be able to work with and around a diverse group of food, seasonings, etc.
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.