Cook

Salary Range - $17.50 - $20.00/hour. Cook 3 is responsible for preparing all food items, based on standardized recipes. The individual is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing production.

Essential Functions

• Must adhere to the company’s Service culture – 4 Keys to creating guests for life.
• Must actively participate in team member referral program and be a Talent Ambassador for Silverado Resort.
• Must participate in all resort required meetings and trainings.
• Ensures mise – en – please is prepared and ready for service.
• Maintain cleanliness and organization of all storage areas and coolers.
• Cutting, chopping and preparing various food items based on the guidelines and specifications.
• Monitor that all the equipment is in a working order and report to the Engineering when needed.
• Prepare and display buffet food items according to the resort standards.
• Must be proficient in various cooking techniques.
• Ensures that the ingredients prepared are fresh and sufficient for the service.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• The ability to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• The ability to operate and maintain cleanliness of all kitchen equipment.
• Assist in storage and rotation of food items according to resort procedures.
• Abide by all resort policies and safety rules.
• Perform other duties as requested by management.

Qualifications

• High School diploma or equivalent and/or experience in a resort or a related field preferred.
• Culinary experience required.
• In compliance with California laws, Current Food Handlers Certification is required.

Work Conditions and Schedule

• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to stand during entire shift.
• Must be able to withstand temperature variations both hot and cold.
• Must be available to work flexible hours, including days, nights, and weekends.
• Must be able to bend, reach and stand for a minimum of eight (8) hours daily.
• Must be able to withstand high ambient temperatures while working in close proximity with cooking equipment.