To be successful in this role, a High School diploma or equivalent and 2 years of progressive kitchen experience is required. Experience in a luxury hotel environment or a related field is highly desired.

·            Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

·            Advanced knife skills and thorough understanding of kitchen operations.

·            Recognize quality standards of fresh vegetables, fish, dairy and meat products.

·            Knowledge of herbs and spices and proper use of each.

·            Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.

·            Prepare food for Banquets, as required, following specifications on Banquet Event Orders.

·            Prepare and service food for the Employee Cafeteria as specified by the Exec Chef/Sous Chef.

·            Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Exec Chef/Sous Chef.

·            Responsible for breakdown of buffets and kitchen line, labeling, dating products, storing food and equipment properly at the end of each meal period.

·            Work banquet food station as scheduled by the Exec Chef/Sous Chef.

·            Know the location and operation of all fire extinguishing equipment.

·            Practice safe work habits at all times to avoid possible injury to self or other employees.

·            Use Production Charts as specified by hotel’s standards.

·            Oversee cooks 2 and 3 assigned to specific station and ensure their compliance with LXR standards.

·            Place orders according to order guides.

EOE/M/F/D/V