Degree from accredited culinary school or several years' experience in the food industry, food production and supervision of kitchen staff.
Minimum of four years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort.
Minimum of 5 years' experience of supervising a team of 5 cooks or more.
Must have current food handler's certification or ServSafe.
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Ability to read recipes and follow their instructions.
Must have ability to read and understand BEOs.
Basic math computational capability including addition, subtraction, multiplication and division.
Good Computer skills required.
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Walking and standing is required during most of the workday.
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.
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.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Must be able to exert well-paced ability in limited space and to reach other locations of the Resort on a timely basis
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Ability to taste and smell
Ability to drive golf cart on occasion as necessary