Second Cook

Job Description Position:SecondCook Department:Chef Purpose:Toconsistently provide a flawless dining experience with exceptional food,exquisite presentations and superlative service. PrimaryResponsibilities: (guest interaction, orderingresponsibilities, clean up duties, clerical responsibilities,etc.)

• Prepare and cook all food items as laid out in the menu and inaccordance with the specifications on the prep sheet
• Handle lineassignments as scheduled (station prep and station service)
• Mis enplace
• Check condition of equipment; obtain necessary utensils, tools andsupplies

Secondary Responsibilities:

• Prepare show plateprior to each dinner service
• Close station properly
• Complete assignedtasks and follow directions

Normal Working Hours: (Shift, days) •Shifts as required (evenings and/ordays) The selected candidate must be ableto uphold the Greenbrier's Vision as well as demonstrate the 12 Greenbriervalues of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork,Loyalty, Commitment, Cleanliness, Responsibility and Fairness. Demonstrate Performance Competencies:

• AnalyzeIssues & Make Decisions
• Support Needed Change
• EngageOthers
• Build Partnerships & Alignment
• Contribute to Teamwork
• Improve Service, Quality, & Processes
• ExecuteEffectively
• Drive for Results
• Demonstrate Personal Leadership
• Demonstrate Technical Skills

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience,etc.) •Previous experience working in a cooks position in a similarfine dining environment Educational Requirements: (Degree/Certification, highest required/preferred, field ofstudy)

• High School Diploma or G.E.D. plus 3 years experience in anequivalent food production operation
• A.O.S or A.S. degree in Culinary Artspreferred or completion of a 3-year Pro-Start program plus 3 years experience inan equivalent food production operation.

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos,documents) •Must be able to read, write and speak fluent English Technical Requirements: •West Virginia FoodHandlers card Required Supervision: (Reports to, Supervision provided, number of people tosupervise)

• Supervision is available
• Reports to Sous Chef

Other Requirements: •Must be flexible and a teamplayer *Requirements are Subject toChange The Greenbrier Hotel