Job Duties:
Responsible for supporting the Executive Chef and Sous Chef to execute, prepare and ensure quality service in our culinary operations. Perform daily back of house culinary tasks to deliver excellent culinary service to resort guests, including but not limited to the following: Setting and stocking work stations as necessary; Preparing a wide variety of basic to complex menu items; and Assisting other cooks as needed. ***HOURLY WORK SCHEDULE
Special Requirements:
Must be able to lift up to 50 lbs. Must have a minimum of 2 years of experience as a Cook or related occupation.