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 Ability to support culinary management with development of recipes and new food ideas Knowledgeable of advanced knife skills and techniques to include classic vegetable knife cuts Advanced knowledge in meat butchery, fish butchery, protein carving, proper portioning of proteins Advanced knowledge and creation of classic sauces, soups, stocks without supervision. 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 hot food production to include (sauces, , smoking, roasting, grilling, and braising of proteins, working with tilt skillet, combi ovens, grill, stove, fryers, proper reheating/retherming of food, duties may be added or subtracted at management’s discretion) Knowledge of a la carte restaurant service to include the ability to work at all stations in every kitchen in a fast-paced environment as well as helping all new employees understand culinary operations. Knowledge and implementation of production sheets and event orders and how best expedite their completion Ability to step in and lead kitchen or service in the absence of Supervisor, or management Expedites a la carte service or events and direct subordinate culinary staff in the absence of management if required Supports and helps the monthly inventory process with management team Helps to implement HAACP plans within their respective areas Works closely with executive culinary team to understand the upcoming needs and to help with the daily ordering process 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