Cook II Seasonal; Winter

• Location 3300 Ski Hill Road,Alta, WY, 83414,United States
• Job Category Winter Seasonal
• Employee Type Seasonal FT

• Name Kevin Mc Quarrie

SUMMARY

Acts as lead in the kitchen. Ensures thatcrew follows policies and procedures. Assists with training, scheduling, and providing lunch breaks. Professionally prepar e all dishes on the menu i n a timely manner for resort guests.

A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity. Must have at least 4 years of experience in a restaurant kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES Includ ing the following. Other duties may be assigned.

• Inspect food preparation and serving areas to ensure observance of safe and sanitary food-handling practices.
• Follow guidelines and recipes to create dishes.
• Examine and test foods to determine if they have been cooked sufficiently.
• Portion , arrange and garnish food to be served to resort guests.
• Clean food preparation areas, cooking surfaces and utensils.
• W ork various stations on the line.
• Flexible working hours. Some job sharing may be required .
• This is not an exhaustive list and other duties may be assigned, as necessary.

RESPONSIBILITIES TO SAFETY:

• Protect the safety of self, co-workers, and resort guests.
• Report any potentially harmful equipment or situations to the immediate supervisor without delay.
• Report safety-related accidents and incidents at once to immediate supervisor.
• Follow all company and department safety policies and procedures.
• Operate equipment safely so that it will not lead to injury to yourself or others.
• Drive in accordance with the law and resort policies.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

EDUCATION/EXPERIENCE

High school diploma or General Education Degree (GED) preferred. Must have at least 4 yaers of experience in a restaurant kitchen.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required . Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function .

• Must have at least 4 years of experience in a restaurant kitchen.
• Must have food handler's card.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, a n d decimals. Must be able to use unit conversions .

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Contacts with guests and employees involving routine exchange of information. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

REASONING ABILITY

Ability to carry out detailed but uninvolved written or verbal instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee is regularly required use hands to finger, handle, or feel. The employee is regularly required to talk or hear and frequently required to taste or smell . The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 50 pounds.

WORK…