Cook - Julian Serrano (ARIA)

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• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Maintain a solid menu knowledge and attention to detail with plate presentation.
• Exhibit a basic knowledge, understanding and application of various cooking techniques.
• Prepare all dishes following recipes and yield guides.
• Ensure all products are rotating on a first-in, first-out philosophy.
• Ensure all requisitions are processed properly and placed in designated area.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply basic knife skills required for preparation. .
• Work as a team, assisting all guests' and employees' needs and inquiries.
• Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Minimize waste and maintain controls to attain forecasted food cost.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties return all food items to the proper storage areas.
• Organize all related storage areas.
• Restock items that were depleted during the shift.
• Perform all other job related duties as requested.

Required:

• At least 1 year of kitchen experience in a similar position.
• Working knowledge of knives and knife skills.
• Working knowledge of health, safety and sanitation procedures.
• Working knowledge of weights, measures and various cooking techniques.
• Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, and smallwares equipment.
• Excellent customer service skills.
• Have interpersonal skill to deal effectively with all business contacts.
• Professional appearance and demeanor.
• Work varied shifts, including weekends and holidays.
• High school diploma or equivalent.
• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• High school diploma or equivalent.
• Formal culinary training.
• Previous experience working in a similar resort setting.