Entry level position in culinary of Food and Beverage, assisting with the direction, preparation of and service of all foods produced in the culinary area.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Basic knife skills
• Basic cooking skills, not limited but including frying, sautéing, broiling, grilling, baking and steaming of food products
• Basic knowledge of kitchen equipment
• Follows recipes according to set standards
• Follows plating and panning specifications to ensure food consistency
• Follows directives assigned to them by their immediate supervisor
• Complete production assigned to them in a timely manner
• Follows production lists and understands basic culinary terms
• Maintain a clean and sanitary work station
• Assist in all areas of the kitchen
• Understanding of proper rotation of stock (FIFO)
• Proper food storage and food safety procedures followed
• Must be certified by WV State food handler
• Ability to work weekends, nights, holidays and be flexible in scheduling
• Be courteous and gracious to our resort guests when in front of the guests
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED), 6 months to 1 year of related experience and or training; or equivalent combination of education and experience.