Reveiw menus and BEOs in preparation for daily production. Consult with Sous Chef for details and changes. Prepare guest food in accordance with department standards. Knowledge of Garde Manger a plus. Ability to cook using standard dry, wet, and combination cooking methods; able to use all food preparation equipment for cooking, preparing, slicing, and mixing. Ability to read and follow standardized recipes and use scales, measuring cups, and other porportioning devices. good math and verbal communication skills are required. Able to lift 50lbs. Previous hotel/resort experience required, minimum of 2 years.