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Work with and assist the Executive Chef & Sous Chef with the day to day responsibilities of the kitchen.

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Job Types: Full-time, Part-time, Permanent

Salary: $17.00-$23.00 per hour

Must live within commuting distance to the resort, no staff housing available.

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Key Responsibilities:

• Prepare and cook an extensive variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost effective methods.

• Oversee and ensure a consistent quality in all phases of daily food and beverage facilities.

• Practice safe food handling and preparation techniques.

• Maintain Culinary area in a clean and presentable condition.

• Maintain open communication with all departments.

• Promote the Resort and the community

 

Qualifications: 

• Practical Culinary Experience, 1-5 years preferred.

• Excellent knowledge of current culinary trends.

• Strong commitment to quality and creativity.

• Proven organizational skills and an attention to detail.

• Strong communication skills and the ability to work well in a team environment.

• Excellent listening skills and creative problem solving skills.

• Be neat and professional in appearance.

• Approach responsibilities in an organized and energetic manner.

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Work Environment/Conditions:

• Work in small quarters

• Work in hot conditions (next to ovens)

• Work in a fast paced environment

• Be able to work under pressure (preparing food quickly while maintaining quality)

• Standing for long periods of time

• Work various shifts, mornings, evenings, weekends and holidays (if necessary)

• Must be available to work weekends and holidays. 

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Benefits:

• Company events

• Discounted or free food

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Supplemental pay types:

• Bonus pay

• Tips

 

Application question(s):

• Do you Live in the area?

• What is your available start date?