Cook II, Horse & Plow

About the Role

Responsible for preparing food products that represent the standards for all restaurants, banquets, and a la carte services with quality, consistency, and surroundings in mind.

Responsibilities

• Production
  • Prepare all foods necessary for service to the demonstrated culinary standards.
  • Produce all quantities according to forecast and par levels.
• Ordering and Inventory Control
  • Order according to established pars, where needed.
  • Fill out proper prep lists daily to keep effective communication channels.
  • Rotate all food stocks (i.e. first in, first out).
  • Assist in monthly inventory taking, if necessary.
• Sanitation
  • Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized.
  • Adhere to Company grooming policies, break policies, and eating policies.
  • Practice safe food handling techniques always and in all venues.
• Safety
  • Maintain the knife safety standards outlined from knife safety training document.
  • Utilize the safety stations and be aware of any current or potential hazards.
  • Working knowledge of all equipment within your job duties.
  • Know how to assemble, disassemble, and clean all equipment.
• Assist in the training of Cook I's in culinary skill set, safety, and sanitation practices.
• Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling.
• Gain exposure to other stations of home department and other departments around resort.

Skills & Requirements

• Working knowledge of culinary terms.
• Basic knowledge of culinary techniques.
• Able to execute recipes accurately in a timely manner.
• Able to work food prep and salad stations in assigned kitchen.
• Preferred, but not required - Have a high school diploma and or a reading, speaking and written fluency in English.
• Entry level position, no professional schooling is required.
• Have at least 2 years culinary experience, recommended.
• Be able to work all stations of assigned kitchen, appetizer/dessert, grill, sauté and food preparation stations.
• Experience working in multiple departments/venues in resort.
• Have exposure to resort guests through guest facing activities/stations.
• Completed sanitation course.
• Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Pay

The hourly range for this position is $19.30 - $28.90. The specific hourly rate offered to a candidate may be influenced by a variety of factors including candidate's education and work location.

Schedule

This is a full-time position working both weekdays and weekends. Shifts are between 6:00 am and 12:00 pm.