Responsibilities

• Checks with Sous Chef for daily objectives
• Ascertains the daily specials and methods of preparation and presentation
• Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Sous Chef
• Cleans and organizes work stations
• Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes
• Performs banquet and kitchen line functions as directed by the Sous Chef or Executive Sous Chef including sauteing, production, plating, and grilling
• Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets
• Checks product/supply levels and adjusts to daily needs and communicates any shortages
• Possesses knowledge of proper cooking temperatures and hold times, maintaining Safety Critical Checklists and Cooling Charts as required
• Demonstrates proper knife skills
• Ensuring procedures are in place regarding labeling, dating, and/or rotating standards including the usage of Preprint Labeling System, FIFO (First-In, First-Out), etc.
• Complies with state and local health department regulations as well as food and beverage departmental policies
• Knows and understands the use of the "Start Fresh" program when necessary
• Ensures all products are balanced flavor, presented to recipe specifications
• Management reserves the right to change and/or add to these duties at any time

Knowledge and Skills

• Must display and live out Lead with Love qualities strongly rooted in the CGR Company culture by being patient, humble, kind, respectful, selfless, forgiving, honest, and committed
• Be able to make a friendly impression when speaking to or interacting with guests, vendors, and other employees
• Must reflect CGR image by being genuinely friendly and caring and by taking pride in work
• Must be self-motivated and disciplined
• Must be able to prioritize and complete work assignments on a timely basis
• Must maintain strict confidentiality and judgement regarding privileged information
• Must be committed to continuous improvement
• Must have a professional appearance with good personal hygiene
• Must promote and support a "team" work environment by cooperating and helping co-workers
• Must be able to be productive in a fast-paced, dynamic environment
• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evening, weekends, and holidays
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• Must be able to utilize effective communication, problem solving, conflict management, and interpersonal skills
• Must show appreciation of others
• Able to get along with other employees to work out problems and resolve conflicts
• Able to comprehend instructions and retain information
• Able to perform duties consistently with creating a safe and secure environment for Hosts and Guests
• Able to be flexible and to handle frequent changes in priorities
• Able to add, subtract, multiply, and divide with accuracy
• Able to communicate effectively using standard English grammar and punctuation
• Able to tolerate various temperatures while working outdoors
• Able to operate/drive a company vehicle with valid GA driver's license and insurance
• Able to meet the physical demands of the job
• Able to understand and work in a la carte kitchen system to include understanding of kitchen tickets, timing of orders produced, and timing of various stations for expediting the Guest's orders
• Ability to learn and execute menus for 3 Signature Restaurant meal periods, room service, lounges, pool bars, Grab and Go Marketplace, Full-Service Catering Operation