We are in need of a Cook for who can prepare items as specified on menus in a professional manner. Maintain professional equipment, take inventory and place orders for their assigned station.

Resort: King and Prince
Department: Culinary
Reports to: Sous Chef; Executive Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Accountable for guest satisfaction by ensuring King & Prince’s food standards are met
2. Address guest concerns in a timely and efficient manner
3. Uphold appropriate departmental standards of quality/timing
4. Properly execute as a member of the line staff by working constantly and cohesively in a variety of cooking methods to
assure timeliness, efficiency, and product integrity
5. Demonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessary
6. Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery
7. Ability to participate in menu development, documentation, and implementation using knowledge of classical, regional, and
seasonal cuisine and ingredients, techniques, and training
8. Follow standardized recipes
9. Follow all instructions pertaining to the food service operation assigned by Supervisor
10. Determine proper cooking times, temperatures and methods
11. Willing to assist in other departments when necessary or dictated by business levels
12. Attend training or meetings and brings suggestions for improvement
13. Adherence to King & Prince’s Operating Procedures
14. Maintain King & Prince’s F&B standards for safety and sanitation while meeting or exceeding local, state, and federal
health and safety regulations
15. Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product
16. Set up station for following day
17. Maintain cleanliness and organization in all work areas
18. Uphold and ensure compliance with all company and departmental policies and procedures
19. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to
supervisor immediately
20. Willing and timely execution of other duties as delegated by leadership

QUALIFICATIONS AND REQUIREMENTS
• Relevant culinary qualification and experience in either a hotel, resort or quality restaurant
• Experience in a three- to five-star property desired
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, PowerPoint, and Outlook
• Servsafe Certification preferred
• Must be detail oriented and able to manage competing priorities in a fast-paced environment; able to problem-solve with employees or guests to provide a memorable experience
• Must possess a positive attitude and can work with a variety of people and in cooperation with coworkers efficiently and effectively

• We sponsor your visa once placed
• All employers are screened – as you will be
• Help with flights to and from USA
• 4 or 12 month visa
• You will need clean Criminal Record  for the visa.
• You will need to be a current tertiary student or have graduated in the last 12 months
• For more information while you wait please go https://iwh.co.nz/usa-options/work-in-america/uni-gap-year-work-and-travel-usa/

APPLY NOW HERE: Pre-Apply Resort Programme America and we will contact you for an interview.