COOK 4

Summary
In-depth skills and knowledge of all kitchen operations. Capable of producing a consistent product to meet and exceed guests’ needs in a timely manner. On a daily basis must monitor food production, quality and consistency, staffing levels and department training. Skills and knowledge to include culinary education, cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge. This person must be able to give direction in the hourly Sous’ absence.
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Qualifications
Good Communication skills required.
At least 4 years of previous line and fine dining experience preferred.
Culinary degree or related hotel experience preferred.
Able to work most stations of the kitchen.