Cook II

Alta, Wyoming Cook II (Full-Time, Seasonal) Acts as lead in the kitchen. Ensures that crew follows policies and procedures. Assists with training, scheduling, and providing lunch breaks. Professionally prepare all dishes on the menu in a timely manner for resort guests. As a customer-focused organization, a crucial part of each employee’s job is to get and keep 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 Including 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. Work 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. 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, and 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 ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to wet and/or humid conditions, fumes, or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to the risk of electrical shock and vibration. The noise level in the work environment is usually loud. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Please see our website for a complete job description. View job details