Lead Line Cook
Food & Beverage
3-5 years’ Culinary experience in Hotel, Resort or Restaurant dining.
High School graduate. Culinary degree or ACF Apprenticeship preferred. Must be able to supervise team during shift. Must be able to multi task and possess full knowledge of working all line stations. Must be available to work flexible schedule, including AM & PM shifts, weekends & holidays.
Responsible for food preparation and execution of hot line and cold line menu items, operating multiple stations for dining room, banquets and room service menus.