Seasonal Culinary Support

2 weeks ago

Custer, South Dakota, United States Custer State Park Resorts Full time
Department: Culinary Services

Reports to: Sous Chef and/or Kitchen Supervisor

Overview:

This is a hands-on role that plays a crucial part in maintaining a profitable and efficient kitchen operation, focusing on product quality and standards. The position involves working in food preparation for both kitchen and banquet services.

Essential Knowledge, Skills, and Abilities:
The candidate must demonstrate the following competencies to perform the essential functions of the role, with or without reasonable accommodation:
  • Must fulfill all Level 3 and 4 criteria.
  • Ability to communicate effectively in the primary language(s) used in the workplace.
  • Strong verbal and written communication skills.
  • Excellent organizational, problem-solving, and leadership abilities.
  • Familiarity with food and beverage menus, as well as food preparation and presentation techniques.
  • Ability to work independently with minimal supervision.
  • Basic mathematical skills are required.
  • Proficiency in computer applications, including Microsoft Word and Excel.
Key Responsibilities:
  • Assist in either the restaurant kitchen line or banquet kitchen prep line, following a schedule set by the chef/manager and adapting to flexible hours as needed.
  • Open or close the kitchen as required.
  • Learn and accurately execute all company food preparation methods, measuring and mixing ingredients according to recipes to ensure quality standards.
  • Master various cooking techniques such as baking, roasting, and steaming for meats, fish, vegetables, and other dishes. Learn to operate kitchen equipment such as convection ovens, mixers, slicers, choppers, steamers, and fryers.
  • Adhere to company employment policies and maintain appropriate standards of attitude, behavior, and appearance.
  • Engage actively in the training process and cooperate with team members.
  • Monitor food costs by ensuring adherence to proper recipe production and portioning to minimize waste.
  • Perform assigned duties efficiently and maintain a clean and organized workspace.
  • Complete all shift setup, closing tasks, and cleaning duties as assigned, ensuring sanitation and maintenance of the kitchen and equipment.
  • Foster a professional relationship with dining room and kitchen staff.
  • Commit to maintaining a safe and accident-free work environment.
  • Promote a healthy and harassment-free workplace, learning prevention techniques and obligations.
  • Follow par and prep sheets for effective menu line setup and production.
  • Assist the chef/sous chef in preparing banquet or special event menus, managing food portions and utilizing leftovers appropriately.
  • Support the chef/sous chef in ensuring all food and kitchen supplies are received, stored, and rotated safely.
  • Understand Health Department standards and sanitation practices, striving for a Health Department score of 90.
  • Complete additional tasks and projects as assigned by the line supervisor or sous chef.
Qualifications:
To succeed in this role, an individual must be able to fulfill each essential duty satisfactorily. The following requirements are representative of the knowledge and/or abilities required:
  • Prior kitchen experience of at least three months is necessary. A year of culinary education or a technical cooking certificate is preferred but not mandatory.
Reasoning Ability:
  • Ability to apply common sense to follow detailed instructions, whether written or oral.
  • Ability to address problems involving a few concrete variables in standardized situations.
Physical Requirements:
The physical demands outlined here are representative of those that must be met by an associate to successfully perform the essential functions of this job:
  • Most tasks are performed indoors, with moderate to high temperatures, which are somewhat controlled by kitchen systems. Kitchen conditions can be extremely hot.
  • Must be able to stand for up to 8 hours and work on the cooking line for up to 5 hours at a time.
  • Must be able to move efficiently between various departments of the restaurant, kitchen, and banquet areas.
  • Must be able to lift up to 50 lbs. regularly.
  • Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening, and visual acuity.
  • Excellent hearing ability is essential for communication with guests, supervisors, and other employees. The kitchen noise level may be moderate at all times.
  • Excellent vision is required, with continuous demands for near vision and depth perception.
By understanding this job description, I confirm my ability to meet all criteria outlined above and perform all tasks described. I acknowledge that this description cannot cover every aspect of the job and that I may be asked to work in other areas besides my primary position.

About Us: At Custer State Park Resorts, we pride ourselves on delivering exceptional hospitality. Our commitment to excellence has made us leaders in the industry, providing unparalleled service and value to our clients. We are continuously expanding our team and seek motivated individuals to join us.

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