Must maintain a friendly, positive attitude and a professional demeanor at all times. Timely execution of station requirements to specification of Executive Culinary Team Ability to follow recipes and cook them to desired specifications Knowledgeable of basic knife skills and production techniques Knowledge of cold food production to include (salads, dressings, vinaigrettes, sandwiches, vegetable & fruit cleaning and prep, ready to eat dips and spreads, packaging of cold food, the completion of entire dishes from start to finish, duties may be added or subtracted at management’s discretion) Knowledge of basic hot food production and equipment use, must be able to assist with hot food production when needed using the following equipment, tilt skillet, combi ovens, grill, stove, fryers, as well as knowing proper reheating/retherming of food, duties may be added or subtracted at management’s discretion Ability to work at a buffet action station Shows a willingness to learn Maintain and abide by county health and sanitation as well as Legends Hospitality standards Ability to multitask in a fast-paced environment Always Maintain positive guest relations. Ensures that only the highest of quality product is served to our guests Provide efficient service and quality products by following direction of culinary management. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Shows flexibility by rotating to other service locations within their kitchen and the property when necessary Perform other related duties, tasks and responsibilities as assigned by management