Job Summary:

Responsible for preparing, cooking and presenting food according to Resort and Brand

Standards and expectations while maintaining a safe, clean and sanitary area. Assigned to 

a specific venue or Room Service, Catering, Banquets, Special Events of the 

Resort. or other assigned venues, including internal and external guest services, training, 

profit and loss responsibility. 

Responsible for ensuring a strong focus on Guest 

satisfaction. Responsible and ensures proper plate presentation in all and 

strict adherence to all product specifications and recipe guidelines. May develop 

Cooks and other back of the house team members. Ensures a strong focus on

, cost controls

and Venue Operations to attain hospitality objectives while consistently maintaining the 

highest standards of quality food, beverage, service, cleanliness, and sanitation. 

Qualifications:

To perform this job successfully, an individual must be able to perform each responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential Responsibilities.

High School diploma or GED required.

Culinary degree or equivalent preferred.

Six months to one year minimum experience as a Prep/Line Cook in a full-service, high volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the Prep/Line positions applying for; or equivalent combination of education and experience.

Health 

permit/food 

safety 

and 

Alcohol 

Awareness. 

Team 

Member 

is 

required 

to 

obtain 

cards 

individually 

and 

provide proof of possession prior to first day of employment subject to local laws and regulations.

Excellent reading, writing, mathematical and communication skills.

Ability to interact professionally with other departments and outside contacts.

Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.

Excellent judgment and decision making abilities.

Proven leadership skills, results oriented.

May occasional travel for training purposes or other business needs.

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