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The In-Room Dining Lead Line Cook will be responsible for maintaining and setting up food production and quality control of all meat, fish, poultry, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.
Job Responsibility:
Maintain and set up food production and quality control of all meat, fish, poultry, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations
Prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest
Visually inspect, select and use only food items ideal cooking, in preparation of all menu items
Maintain consistency and work as a team
Check and control the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality
Keep all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations
Prepare daily requisitions for supplies and food items for production
Read and employ math skills to follow recipes
Requirements:
High School Diploma or equivalent
At least three (3) years of cooking experience in a professional, fast-paced kitchen
Maricopa County Food Handler Card
Graduate of an Apprenticeship or accredited Culinary School, preferred
Prior hotel / resort experience, preferred
Upscale / luxury dining experience, preferred
ServeSafe Food Handler Certification, preferred
Nice to have:
Graduate of an Apprenticeship or accredited Culinary School