Cook III

Food Service ManagerEnsure that the department complies with all health department regulations on a day-to-day basis. Responsible for quality, quantity and timeliness of food preparation. Ensure that the presentation of food items meet the standards as set forth by the resort. Communicate with Line Cooks, Lead Cooks and Restaurant Supervisors/Manager regarding issues as they arise. Ensure a quality-plated food presentation, portioning according to recipe standards, proper garnishes and substitution procedures are followed consistently. To ensure that all menu items are being properly portion controlled to ensure that the cost of sales stay within the budgeted guidelines. Stocked & faced, organized and all retail items have been properly priced and positioned for sale. To ensure that all P & P and checklist are being implemented and executed on a day-to-day basis. Implement all Hospitality procedures for food storage, rotation, spoilage, sanitation and prevention of cross contamination. Ensure that all deliveries are priced and dated prior to being stored. Keep all F & B areas clean and organized including both front and back-of-the-house areas. Responsible for following recipes, times and temperatures in order to produce high quality and consistent products. To ensure that the proper P & P are being followed and enforced. Ensure that all room service and VIP china, glass and flatware are retrieved to reduce privilege within the department.Qualifications: One (1) year cooking experience or two (2) year culinary degree or certificate preferred. Proven working knowledge of kitchen design and the operations of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. required. Must be able to interact with guests, coworkers and management in a professional and courteous manner. Must follow all safety rules and regulations. Must adhere to dress code policies and practice good personal hygiene.