Experienced Kitchen Cook

2 weeks ago

Donnelly, Idaho, United States Tamarack Resort Full time

Position Overview:
This role is responsible for planning, preparing, and delivering exceptional service in all aspects of food production for menu offerings and specials at designated outlets, adhering to established standards and plating guidelines.

Key Responsibilities:
- Ensure cleanliness, sanitation, and organization of designated workspaces.
- Collaborate with the Head Cook or Sous Chef to discuss assignments, expected business levels, and any relevant information affecting job performance.
- Prepare all menu items according to established recipes and yield guidelines.
- Communicate any support needed during peak periods to the Sous Chef to guarantee optimal service to guests.
- Notify the Head Cook of any surplus items that can be utilized in daily specials or other areas.
- Follow proper storage protocols as mandated by health regulations and company standards.
- Minimize waste and maintain controls to achieve projected food costs.
- Review work status 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, colleagues, and business partners.
- Maintain an understanding of the resort's policies and enforce them appropriately.
- Keep the facility clean and free from hazards, debris, and waste, which may involve additional custodial tasks.
- Prepare food in appropriate quantities based on menu specifications and the number of guests to be served.
- Clean and maintain all kitchen equipment and surfaces.
- Conduct inventory checks as needed.

Qualifications:
- Previous experience in a similar role is required.
- A minimum of a high school diploma is necessary.
- Must possess any required certifications for food handling.
- Excellent focus on customer service and strong communication skills are essential.
- Ability to read, speak, and write in English is required.

Cook III Requirements:
- Must demonstrate precise knife skills, including basic butchering techniques for fish and meats.
- Knowledge of cooking temperatures for various proteins and the ability to consistently produce properly cooked dishes, especially during high-demand periods.
- Proficiency in all cooking stations: pantry, broiler, sauté, fryer, and griddle.
- Familiarity with the prep kitchen and ability to assist with preparation tasks during non-peak times.
- Capability to read and follow recipes, including baked goods.
- Ability to lead the kitchen line regularly and manage ticket flow during dinner service in the absence of the Chef and Sous Chef.

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