Cook
Scope of work
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Use strong communication skills to work with the Sous Chefs, Line Cooks and Dishwasher if applicable.
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Execute breakfast, lunch, staff lunch / dinner, staff dinner.
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Be able to deliver high quality work in a dynamic, fast-paced work environment.
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Keep inventory, place orders using distributor accounts, receive orders and stock accordingly all in conformity with the wishes and under the guidance of the Executive Chef or Sous Chef.
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Work with the Lodge Managers and Experience Managers to ensure servers are providing top notch Eleven food service.
Qualifications
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Being able to work a knife
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Be able to learn and follow the menus provided by Executive Chef or Sous chef
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Having basic understanding on kitchen haacp standards
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Have a open mindset on learning new skills and being guided to improve productivity
- Be a flexible team player.
Preferences
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Focused on guest desires and not only chef vision
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Strong writing skills
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Well spoken
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Willing to work seasonally
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High ethical standards
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Enjoys an outdoor lifestyle
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Culinary degree
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Personal vehicle