Experienced Kitchen Cook

2 weeks ago


Donnelly, Idaho, United States Tamarack Resort Full time

Position Overview:
This role is responsible for planning, preparing, setting up, and delivering exceptional service in all aspects of food production for menu offerings and specials within the designated areas, adhering to established standards and plating specifications.

Key Responsibilities:
Maintain cleanliness, sanitation, and organization of assigned workstations. Collaborate with the Head Cook or Sous Chef to discuss tasks, expected business levels, and any relevant information affecting job performance. Prepare all menu items according to recipes and yield guidelines. Communicate any assistance required during peak periods to the Sous Chef to ensure optimal service for guests. Notify the Head Cook of any surplus items that can be utilized in daily specials or other preparations. Follow proper storage protocols as mandated by health regulations and company policies. Reduce waste and implement controls to achieve projected food costs. Review the status of work and necessary follow-up actions with the Head Cook before concluding shifts.

Essential Duties:
Include, but are not limited to:

  • Deliver outstanding customer service to guests, team members, and business partners.
  • Maintain an understanding of the Resort's policies and enforce them appropriately.
  • Ensure the facility remains clean and free from hazards, debris, and waste, which may involve additional custodial tasks.
  • Prepare food items in quantities that align with the menu and the number of guests to be served.
  • Clean and maintain all kitchen equipment and surfaces.
  • Conduct inventory checks as required.

Qualifications:
Prior experience is essential. A minimum of a high school diploma is required. Must possess any necessary certifications for food handling. Strong customer service orientation and communication skills are vital. Proficiency in reading, speaking, and writing in English is expected.

Cook III Requirements:
Must demonstrate precise knife skills, including basic butchering techniques for fish and meats. Knowledge of cooking temperatures for various proteins is essential, ensuring consistently well-cooked dishes, particularly during high-demand periods. Mastery of all cooking stations within the kitchen is required, including pantry, broiler, sauté, fryer, and griddle. Familiarity with the preparation kitchen is necessary, with the ability to assist during non-peak times. Must be capable of reading and executing recipes, including baked goods. Ability to lead the kitchen line regularly and take charge of ticket management and dinner service flow in the absence of the Chef and Sous Chef.



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