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Cook 3 - Campo / Banquet
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- Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.
- Complete a set-up station for breakfast, lunch, and/or dinner service.
- Effectively operate, maintain and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
- Acts as a liaison between the line-staff and kitchen management to insure the kitchen staff is operating in at the expected level set by the Resort Culinary Management.
- Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
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