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The individual chosen for this position will need to have at least 2 years experience line cooking.
The individual will be responsible for plate production for all outlets in the hotel, as well as be able to help out with prep for banquets when needed.
This individual will need a high commitment to quality, as well as being able to follow direction well, and get along with fellow employees, and managers.
Flexibility, and availability, are an asset, as evenings, weekends, and holidays will be required for this position.
Types of Meals/Food Prepared
- All meals
Essential Skills
- Oral communication
- Working with others
- Decision making
- Significant use of memory
Cook Categories
- Second cook
- Line cook
Specific Skills
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Hotel
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Hors d'oeuvres
- Meat
- Pasta
- Fish
- Seafood
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