Breakfast Cook JBs Boathouse

Margaritaville Lake Resort Lake of the Ozarks•Osage Beach, MO

1d•Onsite

About The Position

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. Join the team and love your job! The team at Margaritaville Lake Resort is here to create and deliver fun and escapism for our guests, and serving excellent food is at the very heart of that. With good pay, extensive benefits and a family atmosphere, we are looking for a line cook to prepare and serve food in one of our resort kitchens.

Requirements

Must have a knowledge of the English language to effectively communicate with guests, associates, and vendors.
Ability to scrupulously follow all Driftwood and hotel policies and procedures.
Adjusts to high-pressure conditions and is open to change.
Assumes responsibility for personal growth and development.
Conducts him/herself, acts and dresses professionally at all times; sets standards for all associates with cleanliness and attitude.
Understands and communicates the Driftwood Mission.
Expresses ideas and conveys information clearly, effectively, and professionally.
Minimum lifting and/or pulling of 40 pounds using proper lifting techniques.
Pushing, bending, stooping, upward reaching, manual dexterity.
Working in hot and busy environment.
Reading, hearing, writing.
Must be at least 18 years of age

Responsibilities

Responsible for maintaining, setting up, production and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.
Open/close kitchen in absence of the Chef as directed
Adhere to all prepared written recipes for all menu items.
Report out of stock items to the Chef.
Prepare all sauces and all dishes for breakfast, lunch & dinner menus in accordance with seasonal pars and scheduled shift.
Prepare all menu and featured items under the Executive Chef’s direction.
Supervise and assist dishwasher personnel.
Perform dinner set-up duties according to the Prep List schedule.
Maintain health and sanitation standards.
Perform closing/cleaning duties as directed by the Exec. Chef