Luxury Resorts is a dynamic collection of hotels and resorts dedicated to an entirely new definition of luxury. Innovative in approach, we embrace the energy and spirit of each of our coveted destinations and their unique surroundings. We artfully combine a distinct style and modern conveniences with personalized yet unobtrusive service, to create inviting backdrops of absolute comfort. From bustling urban centers such as New York and Los Angeles to timeless resort locales like Boca Raton, Telluride and Montego Bay, we offer exceptional experiences and extraordinary memories.

1. Preparation of food items to resort specifications,
adhering to standard recipes and paying close attention
to visual appeal ? D.T.M.

2. Have workstation set up 30 minutes before service. ?
D.T.M.

3. Responsible for proper production of food items,
working efficiently to achieve maximum productivity ?
D.T.M.

4. Prepare food items, using methods such as roasting,
broiling, grilling, frying, sautéing, steaming,
poaching, braising and short order cookery ? D.T.M.

5. Proficiently perform duties on both hot and cold
lines, as well as duties involving food preparation ?
D.T.M.

6. Practice safe and proper use of equipment at all
times ? L.P.M., D.T.M.

7. Follow directions and stay organized.

8. Reduce and keep waste to minimum ? D.T.M.

9. Label, date, store and rotate all products while
maintaining assigned par levels ? D.T.M.

10. Notify Sous Chef of storeroom requisitions needed
for all products the day before their delivery ? D.T.M.

11. Perform other related duties as assigned or
requested by supervisors/managers.

12. Comply with health department standards, upholding
their regulations at all times. ? L.P.M.

13. Maintain a safe working environment. Report and
correct, if possible, any unsafe acts or conditions
?L.P.M.

EOE/M/F/V/D

Must be able to walk, stand, sit, stoop or bend for
duration of shift [at least (8) hours]. Minimum
three-year culinary experience, preferably in high
school, high volume culinary operation.
Management/supervisory experience, with training skills.
Knowledge of kitchen equipment, basic knife skills, and
cooking techniques. Understand/speak/read/write English
proficiently. Able to comfortably lift 50 pounds. Able
to work in a warm environment for long periods of time.