![]() Formal culinary training and/or culinary related certification preferred. Must know how to use weights/measures and have intermediate knife skills.Experience in restaurant and banquet production.Experience in upscale casual and/or fine dining service.Minimum five (5) years’ experience in a large hotel or similar casino type operation which includes high volume production as a Cook.Responsibilities include planning, prep, set up and prepare quality products in all areas of the Specialty Room to include, but not limited to appetizers, salads, sous vide, hot/cold smoking, entrees, soups, garnishes, sauces, dry aging, fermentation, dehydrating, baking, seasonal specials in accordance with departmental quality standards and specifications. The position will ensure the highest quality food and service. Adhering to the Health Department regulations and Pala’s standards and expectations of food service and quality, freshness and presentation. ![]() ![]() Under the direction of the Senior Executive Chef/Specialty Sous Chef and/or Junior Specialty Chef the Specialty Cook supports culinary management and hourly staff in daily overall kitchen operations for the Specialty Room. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |