-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
-Requires good communication skills, both verbal and written.
-Adequate knowledge of food products, standard recipes and proper
-Must be willing to work a flexible schedule in order to accomplish
all major responsibilities and tasks
-Must work in a safe, prudent and organized manner.
-May be required: to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Ability to physically handle knives, pots, and pans as well as
grasp, lift and carry same from shelves and otherwise transport up
to 50 pounds to every area of the kitchen. Ability to perform
cutting skills on work surfaces, topped with cutting boards, 3 to 4
feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include
slicers, buffalo chopper, grinders, mixers, and other kitchen
-Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
-Must be able to exert well-paced ability in limited space and to
reach other departments of the resort on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary
-Must be able to work effectively in a stressful environment,
communicate with others, effectively deal with customers and accept
constructive criticism from supervisors.
-Must be able to change activity frequently and cope with