Commis 3 - Lagoon, Banquets, Gardemanger

Role overview

Kitchen duties

• Prepare, portion, chop, store, wash, and peel ingredients; weigh, measure, and mix ingredients.
• Cook according to recipes, quality and presentation standards, and food preparation checklists; prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers; test doneness and monitor food quality.
• Set up and break down workstations; portion and serve food in appropriate receptacles.
• Wash and disinfect kitchen areas, tables, tools, knives, and equipment; check appliance and food temperatures.
• Follow safety and security procedures, report hazards or maintenance needs, complete safety training, and meet quality standards.
• Maintain a professional appearance, protect confidential information and company assets, communicate professionally, and support team goals.
• Perform other reasonable duties requested by supervisors.

Preferred qualifications and work demands

• High school diploma or G.E.D. equivalent and at least 1 year of related experience are listed as preferred.
• No supervisory experience is specified.
• The role requires extended periods of standing, sitting, or walking and repeated reaching, bending, twisting, pulling, or stooping.
• Able to move or carry objects weighing up to 25 pounds without assistance.

Benefits and development

• The employer describes training and leadership development, recognition and rewards, and opportunities for internal growth.
• The package is described as including accommodation, flight tickets, transportation, meals, medical insurance, hotel member rates, and dining and wellness discounts.