Preparation of all hot and cold foods.   Cook must work along with Lead Cook and Chef and Beverage Director to ensure quality meets specs and guarantees.   Cook will ensure quality of hot foods; main entrees, starch and vegetables are of highest quality available. Assists in the lowering of food cost and waste.   Control quality and consistency of all food served. Insure station is set for service 15 minutes prior to service. Insure all food supplies necessary for service are in appropriate supply on a timely basis. Required to learn all menu items: Restaurant, In-Room Dining, Pool Bar, Lobby Bar and Banquets. Fulfill guest requests for preparation of menu items and special requests. Refrigeration and serving of cold food. Production of orders. Assists with the storage and delivery of goods in the coolers, and dry storage. Assists with the cleanliness and upkeep of the kitchen areas to include stewarding and halls. Assists with inventories when required.  Perform all kitchen side work as designated by the supervisor. Attend to all needs of the guests during meal periods, breakfast, lunch and dinner. Must attend all designated pre-meal meetings. Responsible for setting up kitchen area. Perform any other duties assigned by management. Maintain a neat and professional appearance.  Ability to open and close the kitchen shift assigned. Must be able to use Silverware to receive the orders. Must be able to communicate and maintain a positive relationship with all food and beverage servers, bartenders and stewarding staff to create cohesiveness in F&B. Control heavy volume at the kitchen. Cook for cafeteria 
