Requirements

Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
2. Minimum of two (2) years culinary experience required.
3. Demonstrated proficiency in braising, sautéing, broiling, poaching, meat fabrication, roasting and cold food preparation via a test administered by a GRC Chef.
4. Ability to identify pan types and knife types.
5. Ability to demonstrate basic knife skills and different knife cuts.
6. Working knowledge of weights, measures and various cooking techniques.
7. Ability to manage time effectively with minimal supervision.
8. Must be able to handle a flexible schedule.
9. Ability to work independently within established procedures.
10. Adhere to all policies and procedures as set forth by the Director of Food Operations.
11. Must demonstrate sound judgment and mature decision-making.
12. Must...