Reporting to the Culinary Leadership Team, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Prepare, cook and service all food items for a la carte and/or buffet menus according to hotel recipes and standards
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Have full knowledge of all menu items, daily features and promotions
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned

Second Cook, Pastry (Part-Time)