Job Details

Title Experienced Cook - Rocker
Job Category Food and Beverage
Employee Classification Seasonal
Part Time No
City Olympic Valley, CA
Location Squaw Valley Ski Resort
Description Department: Rocker
Reports to: Kitchen Manager/Chef
FLSA Status: Non-Exempt
Job Status: Seasonal, Full Time or Part Time
Hours: Varies Updated: 7.31.15
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Summary: Squaw Valley | Alpine Meadows is seeking experienced cooks to work at our base area restaurant, Rocker. The Experienced Cook is responsible for daily preparation of food items from pantry to fry to broiler to grills and all other areas of the kitchen.
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To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Essential Job Responsibilities/Duties/Tasks for all Cook positions include the following; other duties may be assigned:
1. Grill menu items, use deep fryer, and prepare soups and other special items. Prepare all food as directed in a timely and sanitary manner.
2. Wash, clean, chop, dice, grate, slice a variety of meat, poultry vegetables and other food items and place in proper containers
3. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
4. Has understanding and knowledge of how to properly use and maintain all equipment in the station.
5. Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment. Leads daily cleaning and line organization
6. Knowledge and ownership of CA Health Code items and checks daily temp logs on refer and prepped food
7. Inform Kitchen Manager of product shortages, equipment of food quality problems.
8. Assist and guide other line cooks and prep cooks on a day to day basis for prep and other functions in the kitchen
9. Monitor sanitation practices to ensure that employees follow standards and regulations.
10. Execution/recipe development of saute and pantry station
11. Help the flow of food from time of delivery to the point it goes out to our guests.
12. Exceptional comprehension of each line station and cooking techniques.
13. Understanding and daily execution of mise en place lists
14. Executes daily quality assurance tests of pantry and sauté stations
15. Knowledge of all techniques used in recipes and makes sure other cooks are following using the right techniques to consistently achieve desired outcome
16. Knowledge and ability to receive orders, rotate stock, and communicate product shorts

Competencies and Job Requirements:
Required:
1. Effective communication skills, oral & written
2. Strong sense of customer service & safety awareness
3. Able to understand and follow verbal and written instructions.
4. Have a neat & clean appearance in compliance with the company grooming standards
5. Punctual, able to report at scheduled start time
6. Work well as part of a team.
7. Works under moderate supervision. Able to work multiple stations

Education and Experience:
Required:
1. High School Diploma or GED
2. 2 years experience as a line cook. Able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling.
3. Must have or be able to obtain a California Food Handlers card.
Preferred:
1. Culinary degree

Physical Requirements:
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 walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.

Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment and cleaning agents
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