1. Overall responsibility for the production, quality and consistency of all food in the 3-meal restaurant, including but not limited to Dining Room, Room service, Amenities.
2. Supervise the kitchen staff to ensure compliance with the resort’s objectives and the health and safety of all employees and guests.
3. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of food products.
4. Interview, train and review performance of kitchen and utility personnel.
5. Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always.
6. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.
7. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
8. Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.
Performs with confidence, both the forensic and clinical specimen collection. Skills & Requirements Phlebotomy experience - pediatric and geriatric capillary and venipuncture - required. Phlebotomy Certification required; if in CA, then California Phlebotomy...
.... Assist shipping and receiving by unloading trucks and checking in merchandise; track and monitor all inbound product for that day. When receiving product in, breakdown Purchase Order (PO) by item on a separate pallet. Verify product and quantities with purchase...
...Comfortable working in fast paced, goal driven environment (~14 rooms/day) Typically works alone in guest rooms for most of the shift Preferred Qualifications: Enjoys cleaning Previous experience in a cleaning environment (previous housekeeping, kitchen/restaurant...