Second Cook

Experienced cook position in culinary of Food and Beverage, assisting with the direction, preparation of and service of all foods produced in the culinary area.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Standard knife skills, able to perform specific cuts as assigned

• Firm understanding of cooking techniques ranging from cold food production to hot food production.

• Firm knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item

• Able to complete and submit food requisitions

• Assists in the development of new menu items

• Follows recipes according to set standards

• Follows plating and panning specifications to ensure food consistency

• Follows directives assigned to them by their immediate supervisor

• Complete production assigned to them in a timely manner

• Follows production lists and understands culinary terms

• Maintain a clean and sanitary work station

• Assist in all areas of the kitchen

• Understanding of proper rotation of stock (FIFO)

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

• Ability to deal with opportunities and issues that may arise in a culinary area

• Proper food storage and food safety procedures followed

• Must be certified by WV State food handler

• Ability to work weekends, nights, holidays and be flexible in scheduling

• Be courteous and gracious to our resort guests when in front of the guests

• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED), two to four years related experience and or training; or equivalent combination of education and experience.