Ensure that the department complies with all health department regulations on a day-to-day basis.
- Responsible for quality, quantity and timeliness of food preparation.
- Ensure that the presentation of food items meet the standards as set forth by the resort.
- Communicate with Line Cooks, Lead Cooks and Restaurant Supervisors/Manager regarding issues as they arise
- Ensure a quality-plated food presentation, portioning according to recipe standards, proper garnishes and
substitution procedures are followed consistently
- To ensure that all menu items are being properly portion controlled to ensure that the cost of sales stay within
the budgeted guidelines.
- Stocked & faced, organized and all retail items have been properly priced and positioned for sale.
- To ensure that all P & P and checklist are being implemented and executed on a day-to-day basis.
- Implement all Hospitality procedures for food storage, rotation, spoilage, sanitation and prevention of cross contamination
- Ensure that all deliveries are priced and dated prior to being stored.
- Keep all F & B areas clean and organized including both front and back-of-the-house areas.
- Responsible for following recipes, times and temperatures in order to produce high quality and consistent
products
- To ensure that the proper P & P are being followed and enforced.
- Ensure that all room service and VIP china, glass and flatware are retrieved to reduce privilege within the
department.
QUALIFICATIONS
- One (1) year cooking experience or two (2) year culinary degree or certificate preferred
- Proven working knowledge of kitchen design and the operations of grills, roast-and-hold ovens,
conventional and convection ovens, fryers, etc. required
- Must be able to interact with guests, coworkers and management in a professional and courteous
manner
- Must follow all safety rules and regulations
- Must adhere to dress code policies and practice good personal hygien