Ristorante Brissago PM Cook (Full Time)

Grand Geneva Resort & Spa is an award-wining, AAA Four Diamond all-seasons resort set on 1,300 acres in the legendary southeastern Wisconsin community of Lake Geneva.  Located 90 minutes from Chicago and 50 minutes from Milwaukee, Grand Geneva Resort & Spa features 355 guest accommodations, including deluxe rooms and suites, along with 29 new villas.  On site, guests can enjoy the WELL Spa + Salon; two championship 18-hole golf courses; The Mountain Top, a ski and snowboard facility; 62,000-square-feet of meeting and convention space and five restaurants.  Also on the resort’s grounds is the Timber Ridge Lodge & Waterpark, featuring 225 guest suites and 50,000 square feet of year-round, indoor/outdoor waterpark excitement, bringing the total number of rooms on the Grand Geneva campus to 609. For more information, please visit www.grandgeneva.com and follow us on Facebook, Twitter and Instagram.

Position Purpose:  

Produce menu items in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation. 

Essential Functions:
- Read and follow recipes as they pertain to menu production.
- Memorize all production specifications, food presentations, and cooking methods pertinent to menu production.
- Recognize/fabricate all products pertinent to menu production.
- Cook all menu items to guest specifications with regards to temperature, etc.
- Properly label, date, and store all prepared food as well as raw ingredients and food orders.
- Assist others in workload management as time allows.
- Maintain a clean and organized work area.
- Maintain a sanitary environment consistent with the standards of chef and local health department.
- Recognize fluctuations in volume of business, and maintain station accordingly.
- Maintain consciousness of portion sizes consistent with production specifications.
- Recognize and react to product spoilage.
- Maintain a clean and presentable uniform/appearance.
- Communicate any needs, deficiencies, or outages to chef/supervisor.
- Accept verbal direction from chef/supervisor regarding changes, special needs, quantity of production, etc.
- Organize tasks and manage time effectively.
- Complete station set up, including necessary equipment, in a timely manner and assist team members as time allows.
- Prepare portions of Staff Meal for Employee Cafeteria.
- Close kitchen shifts in the manner set forth by chef/supervisor.

Position Requirements: 
- Previous experience cooking in a fast paced kitchen;  experience in prep cooking
- Able to react positively to fast paced work environment and high pressure situations.
- Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).
- Able to work well inside of a team orientated environment.
- Able to read client orders, special requests, etc. from Micros printer in English.
- Willing to accept verbal direction from chefs or management.
- Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.
- Have general knowledge of equipment and food products utilized on a daily basis.
- Be willing to learn/work on all kitchen stations and shifts.
- Be able to work long hours in a high stress work environment
- Comfortable degree of dexterity for knife handling, prep work, etc.
- Be able to manage multiple tasks simultaneously


Reporting Relationship Executive Chef

Exemption Status Non-exempt

Note  This document describes the general nature and level of work required of people in the job.  It is not intended to be an all-encompassing list of responsibilities, duties, and skills.