Most work tasks are performed indoors. Temperature generally is moderate and controlled by Resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Ability to read recipes and follow their instructions.
Ability to multi-task in a fast-paced and hot environment.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Maintain current food handlers certification.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Ability to work under little or no direct supervision and be accountable for subordinate cooks.
Ability to deal with problems and resolve them efficiently.
High school or equivalent education required.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Additional experience considered where applicable to responsibilities.
Use of Resort-approved communication devices (radio, pager, earpiece, etc.).
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Minimum of two years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort.
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Requires great communication skills, both verbal and written.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Requires manual dexterity to use and operate all necessary equipment.
Artistic talent required.
Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must have the ability to delegate tasks if necessary based on level of business.
Must be able to exert well-paced ability in limited space and to reach other locations of the Resort on a timely basis
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Must be able to read and write to facilitate the communication process.
Basic math computational capability including addition, subtraction, multiplication and division.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Good leadership skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Must have ability to read and understand tickets.