Cook Dillard House F&B

Legacy Ventures•Dillard, GA

1d•$16 - $17•Onsite

About The Position

The Dillard House Farm Resort is a new addition to the Legacy Ventures Restaurants portfolio and will be an exciting adventure as we build on what the Dillard family has developed since 1917. This one-of-a-kind property is nestled in the picturesque Tennessee River Valley within a two-hour drive north of Atlanta in Rabun County. The F&B Team will support the Main Dining Room, New Brewery, Rock House Restaurant, and all Banquet Culinary needs. It will represent tradition with authentically sourced cuisine, numerous outdoor activities and outstanding southern charm and hospitality.

Requirements

Practical knowledge of industry best practices and customer service.
Commitment to details both verbally and non-verbally.
Knowledge of techniques and equipment for preparing and producing food for consumption, including storage and handling techniques.
Must follow instructions carefully.

Nice To Haves

Intelligence
Judgment
Capacity to anticipate
Loyalty
Integrity
High energy level
Balanced ego
Drive to get things done

Responsibilities

Inspect all kitchen surfaces and floors to ensure that all areas are safe and sanitary in accordance with food handling procedures.
Prepare food as directed.
Season and cook food according to recipes using personal judgment and experience.
Ensure appropriate presentation and quality of dishes.
Estimate expected food consumption based on previous trends and developments.
Inventory, place orders and properly store, date and rotate food items.
Organize food storage and kitchen equipment.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Supervise work of kitchen staff as directed by management.
Handle every order with a high level of professionalism.
Deal with customer complaints quickly and efficiently.
Encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management.
Understand instructions, read written company memorandums and communicate with little or no additional direction.
Adapt to different personalities of clients, vendors and coworkers without losing focus.
Possess high professional ethics and avoid extreme familiarity or conflicts with others.
Understand motivational management techniques and lead coworkers using good judgment, tact and initiative through strict adherence to directions given by superiors.
Immediately recognize potential areas of conflict and adhere to current practices and processes to maintain quality of products and services provided to the customers.
Determine how to best achieve the goal of not only meeting the restaurant’s specifications regarding presentation of all food prepared, but exceeding the outlined commitment to quality.
Look for ways to enhance the quality of food preparation services including ingredient changes to promote the uniqueness of recipes.
Perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials.
Exert well-paced mobility for periods of up to four hours in length.
Lift pots, pans, etc. weighing up to 40 pounds and possess finger dexterity to use small tools adeptly.
Follow instructions carefully.
Use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.