Only candidates with authorization to work in the U.S.A. will be considered. At this time, no monetary relocation assistance is available.
Prepare and cook orders for daily operations in accordance with portion and quality standards specified in recipes. Cut various meats and vegetables. Monitor and discuss necessary daily production with Kitchen Manager and/or his/her designee. Organize the storage of dry goods and vegetables. Monitor and ensure fridge(s) are kept tidy and organized. Ensure proper stock rotation is carried out within the designated section. Ensure use of date stamp/dot on all cooked and processed items. Maintain a clean, neat and well-organized work area. Report all unsafe or malfunctioning equipment to supervisor. Maintain a high standard of personal appearance and hygiene and adhere to the hotel and department grooming standards. May assist with other duties as assigned.
This brief job description/responsibilities and/or duties are not intended to be ALL responsibilities or qualifications of the job. EEO/M/F/D/V
Must have 2 years’ experience as a cook in a hotel/restaurant environment. Minimum 21 years of age or older to serve alcoholic beverages. Ability to carry/lift/push/pull items weighing up to 50 pounds. Flexible schedule is required; must be available to work various shifts including mornings, evenings, weekends and/or holidays. Must be able to read, write and speak English. Other languages preferred.