Vacancy expired!
Job Description
The Cook 1 participates and supervises in the preparation, production & service of menu items according to the direction of the Restaurant Chef & Sous Chef.
Essential Job Functions Responsible for the safe handling of food product according to applicable health codes and laws Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping Prepare & serve food items according to chef specifications Follow daily preparation list to ensure items are ready for service Assist with storage of food deliveries Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef Able to work any food station within the restaurant with a high degree of competency and consistency Interacting with guests during service, if working in a servery restaurant; to engage and correct issues as they arise. Ensure Manager is aware of guest comments and concerns Show advanced knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching Safely use a knife & be able to demonstrate consistency with knife cuts with the ability to instruct others on the safe and skillful use of a knife Safely operate and be able to train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender Assist with training new employees as requested by Restaurant Chef and Sous Chef. Other duties as assignedQualifications
Culinary School graduate preferred 2 years of progressive experience in a professional kitchen preferred Prior guest service experience preferred Ability to communicate and follow oral or written directions in English is required ServSafe or similar food safety course certification is preferred
Additional Information
Supervision Given and Received Supervision Given: This position has no supervisory responsibilities.Supervision Received: Works under direct supervision of Sous Chef or Chef De Cuisine. Tasks are assigned according to specific procedures, and work is checked frequently. Instruction, advice and assistance are readily available. Work Environment and Physical Demands: Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to continually lift, push or pull up to 50 lbs. individually or with assistance. This position /certain locations will require an employee to ski or snowboardThe physical demands described here are representative of those thatmust be metby an employee to successfully perform the essential functions of this job. Reasonable accommodationsmay be madeto enable individuals with disabilities to perform the essential functions.
This job descriptionis designedto indicate the general nature and level of work. Itis not designedto contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice.
Aspen Skiing Company /The Little Nell /Limelight Hotelis an equal opportunity employer.
For an overview of Aspen Skiing Company's benefits and other compensation visitaspensnowmass.com/jobs/benefits
Vacancy expired!