OneMain Financial Jobs

This job was posted by https://www.vermontjoblink.com : For more information, please see: https://www.vermontjoblink.com/jobs/1338733

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[***RFI response*** cooking menu items according to established recipes and direction from the Chef or Sous Chef]{contrast="auto"}[]{ccp-props="{" 134233117\":false,\"134233118\":false,\"335559738\":0,\"335559739\":0}\"=""}

[***Original***TheCookreliably serves as a dynamic ingredient in the many areas of kitchen operations. He/she works in close collaboration with the Executive and Sous chefs to consistently execute food preparation that meets and even exceeds Twin Farms renowned standards of quality. As a member of a fast-paced and creative culinary team, the Cook may fill in at everypossible kitchenstation:from breakfast or lunch,to dinner or buffets, to pastry. Essential Functions: Responsibilities and functions involved in this role, but not limited to,include:With the guests culinary experience foremost in mind, execute the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition. Develop andmaintainability to step up and serve at a variety of kitchen stations- breakfast, lunch, dinner, buffets, and pastry Continuallymonitorfine detailsof food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications. Proactivelyutilizeculinary knowledge and creativity in proposing, developing, and implementing thoughtful and novel menu items that build on Twin Farms brand success. Assume the role of liaison between the kitchen and other hotel departments-demonstratingsuperb lateral service, collaboration, and teamwork. Observe department safety procedures and policies- including proper organization ofwork stationsas well as sanitation of all kitchen facilities and equipment. Perform other duties as assigned by supervisor. Qualifications Knowledge, Skills, and Abilities: In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format. Capable and knowledgeable in producing consistent and high-qualityproductin a timely manner. Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.Knowledgeable ofnutritional standardsand inmanagement of alternatives to allergy/dietary restrictions. Able to take direction and work independently withappropriate timemanagement skills and good follow through/completion of tasks. Skilled in sharingexpertisewith others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences. Able toexertingclear communication and friendly interpersonal skills. Adept at providing clear direction, fielding questions,and providingclarification in a supportive and positive tone. Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations. Able tomaintain promotea positive attitude and ability to work well with other team members despite strains and demands. Able to exert strong organizational skills and efficient management ofwork station.Knowledgeable ofbasic kitchen and food safety procedures including proper use of equipment and handling andstoring offoods. Familiar with wise use of kitchen resources/inventory.]{contrast="auto"}[]{ccp-props="{" 134233117\":false,\"134233118\":false,\"335559738\":0,\"335559739\":0}\"=""}