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Executive Sous Chef - The Abbey Resort (Fontana) -

Company: Benchmark Hospitality
Location: Janesville
Posted on: October 5, 2018

Job Description:

Job Description Summary: Do you enjoy cooking? Are you good with food? The Kitchen Team at The Abbey Resort is the perfect place for you! Your culinary skills crafts the unbeatable guest dining experience. You're a pro at preparing and presenting decorated plates with delicious food items. What are we looking for? Attention is key, your close attention of ensuring proper service from the front line to the delivery is vital to restaurant success. You take pride in the level of cleanliness your food was created in and you exceed expectations with the delicious meals you make. You enjoy sharing your passion and skill to produce a food products in a fast paced environment. Lastly, you strive to achieve success of the overall resort and give guests a memorable experience. Job Description: BASIC FUNCTION: The Cook II assists the Cook I and the Chef on Duty in the daily production and fabrication of food products for cafeteria, banquet, Dining Room and Fine Dining Room. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Two years experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. ESSENTIAL FUNCTIONS: Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the cafeteria, banquet, Dining Room and Fine Dining Room. Maintaining a high level of sanitation and safety in the Kitchen prep areas. Possessing knowledge of all Kitchen hardware and their particular function for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilize all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty on banquet and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. Equal Opportunity Employer M/F/D/V

Keywords: Benchmark Hospitality, Janesville , Executive Sous Chef - The Abbey Resort (Fontana) -, Hospitality & Tourism , Janesville, Wisconsin

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