Culinary Specialist for Retail Operations

2 weeks ago


Custer, South Dakota, United States Custer State Park Resorts Full time
Custer State Park Resort Job Overview

Position Title: Store Cook

Department: Retail

Reports To: Store Manager and Head Chef

Position Summary:

This role is a practical, hands-on position aimed at supporting the efficient and profitable operation of the kitchen. The individual will engage in food preparation and line cooking within the store kitchen, ensuring high standards of product quality and service.

Key Knowledge, Skills, and Abilities:

The candidate must demonstrate the following competencies to perform the essential functions of the role effectively:
  • Proficiency in the primary language(s) utilized in the workplace.
  • Strong verbal and written communication skills.
  • Excellent organizational and problem-solving abilities.
  • Basic understanding of food menus, preparation, and presentation techniques.
  • Ability to work independently with minimal oversight.
  • Basic mathematical skills for recipe calculations.
  • Competence in using computer systems.
Core Responsibilities:
  • Operate on the store kitchen line and prep line according to the schedule set by the chef/manager, with flexibility to open or close as required.
  • Learn and accurately execute all company food preparation standards, including measuring and mixing ingredients as per recipes.
  • Master various cooking techniques such as baking, roasting, broiling, steaming, and sautéing for a variety of foods.
  • Adhere to company policies regarding conduct, behavior, and appearance.
  • Engage actively in the training process and collaborate with team members.
  • Monitor food costs by ensuring proper recipe production and portion control to minimize waste.
  • Maintain cleanliness and organization in work areas.
  • Complete all assigned setup, cleaning, and closing duties efficiently.
  • Foster professional relationships with kitchen and retail staff.
  • Commit to maintaining a safe and healthy work environment.
  • Follow health department standards and sanitation practices to achieve compliance.
  • Assist in managing food supplies and kitchen inventory.
  • Complete additional tasks as assigned by the line supervisor or sous chef.
Qualifications:
  • Successful performance of essential duties is required.
Preferred Education/Experience:
  • Minimum of three months of kitchen experience; one year of culinary education is preferred but not mandatory.
Physical Demands:

The physical requirements necessary for this role include:
  • Most tasks are performed indoors in a controlled kitchen environment, which can be hot.
  • Ability to stand for extended periods, up to 8 hours, and work on the cooking line for up to 5 hours continuously.
  • Capacity to lift up to 50 pounds regularly.
  • Requires manual dexterity for operating kitchen equipment and point-of-sale systems.
  • Excellent hearing and vision are essential for effective communication and task execution.


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