Third Cook

Benefits

• Employee discounts
• Opportunity for advancement
• Training & development

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

• Basic knife skills
• Basic cooking skills, not limited but including frying, sautéing, broiling, grilling, baking and steaming of food products
• Basic knowledge of kitchen equipment
• 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 basic culinary terms
• Maintain a clean and sanitary work station
• Assist in all areas of the kitchen
• Understanding of proper rotation of stock (FIFO)
• 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

• 6 months – 1 year of experience in a professional operating kitchen
• Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.
• Ability to add, subtract, multiply and divide in all units of measure
• 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

• Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop
• Communicate on a regular basis
• Hear commands and directives given by supervisor
• Sit, climb, balance, stoop, kneel, crouch or crawl
• Lift or move items weighing in range of 10 lbs to 50 lbs at a time

• Team member will be exposed to wet and/or humid conditions
• High heat on cooking line
• Cool to cold temperatures in walk in cooler and freezer
• Outside weather conditions
• Moving mechanical parts
• Toxic or caustic chemicals
• Moderate noise level in the work environment

The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Food and Beverage Division.