Prep Cook-Boathouse

POSITION: LINE COOK III DEPARTMENT: CULINARY REPORTS TO: SOUS CHEF AND/OR CULINARY MANAGER IN TRAINING (M.I.T.) REQUIREMENTS: Culinary Degree, or equivalent on the job training (1 years). SUMMARY: Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment. Includes the following. Other duties may be assigned ESSENTIAL FUNCTIONS: Control quality and consistency of all food…