Description

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Abide strictly by State sanitation/Health regulations and Resort requirements.
• Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, and changes.
• Ensure assigned staff report to work and document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for Line Cooks; review priorities.
• Communicate additions or changes to assignments as they arise throughout the shift.
• Ensure opening shift completes start‑up of kitchen line and designated prep work.
• Fabricate meat, fish, and fowl for menu items.
• Start prep work for the day’s menu and direct Line Cooks throughout the shift.
• Check Point of Sale printers for functionality and sufficient paper.
• Prepare all menu items following recipes and yield guides.
• Inform the Sous Chef of any shortages before items run out.
• Assist Line Cooks wherever required to ensure optimum service to guests and residents.
• Inform Food and Beverage Service Staff of out‑of‑stock items and available specials.
• Communicate any assistance needed during busy periods to the Sous Chef.
• Inform Sous Chef of excess items that can be used in daily specials or elsewhere.
• Maintain production charts.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Minimize waste and maintain controls to achieve forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot‑wash station.
• Direct and assist Stewards to make clean‑up more efficient.
• Break down work station and complete closing duties.
• Return all food items to the proper storage areas.
• Ensure all Line Cooks' assignments are completed before they sign out.
• Review status of work and follow‑up actions with the Sous Chef before leaving.

Requirements

Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance