Line Cook

Description

LINE COOK

Reports To: Sous Chef
Department: Food and Beverage Services
Status: Full-Time Seasonal

POSITION SUMMARY:

The line cook is responsible for preparing, cooking, and presenting high quality food with precision and speed in all Granby Ranch establishments.

ESSENTIAL JOB FUNCTIONS:

• Maintain an organized, clean, efficient workspace and maintain sanitization throughout the day in accordance with company policy and protocol.
• Prepare, cook and plate food and meals.
• Maintain professional and accurate preparation and presentation of all food inventories.
• Ensure inventory is secure, appropriately stocked, and handled property.
• Observe proper cleaning procedures and maintain an impeccably clean and orderly restaurant.
• Maintain a clean and orderly service, cooking and storage area.
• Maintain quality and portion control of all menu items.
• Provide food to guests in a timely, professional and friendly manner.
• Comply with all Colorado State Health Codes.
• Adhere to all safety requirements.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Act as a positive, professional role model, adhering to the company’s hospitality standards.
• Maintain an exceptional level of guest service in all interaction with guests, fellow employees, and management.
• Assist and support other departments for races, events and operations on high volume days.
• Maintain accurate accounting and stocking of food inventories.
• Assist in maintaining a clean and orderly resort area by constantly picking up and disposing of debris and trash.
• Other duties as assigned.

Requirements

SKILLS, KNOWLEDGE, AND ABILITIES:

• Knowledge of food recipes including portion controls.
• Some knife skills, and knowledge of basic cuts.
• Knowledge of basic culinary techniques including stocks and soups, meat and seafood processing, baking and desserts, vinaigrettes and emulsions.
• Knowledge of all proper food handling procedures, including proper labeling, rotation and storage of all food, sanitation, heating and cooling of sauces, soups and stocks.
• Exceptional customer service and communications skills and maintains a friendly, professional and helpful attitude to all guests and fellow employees.
• Ability to work well under pressure and high stress situations.
• Ability to solve problems and conflict in a friendly, professional and helpful manner.
• Talking to others to convey information effectively.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Adjusting actions in relation to others' actions.

EDUCATION, EXPERIENCE, AND CERTIFICATIONS:

• Must be 18 years of age or older.
• High School diploma or equivalent preferred.
• Must be able to complete ServSafe certification.
• Minimum of 2 years' experience working in a kitchen.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS:

• Primarily indoor work in a fast paced, high pressure environment.
• Some outdoor work to service the patio with outdoor grill in a mountain environment with variable weather conditions.
• Must be able to lift up to 30lbs.
• Dexterity for utilizing kitchen equipment.
• Verbal and auditory abilities necessary for communication with others.
• Skiing, walking, kneeling, squatting, reaching, grabbing, pushing, pulling, lifting, sitting, standing.
• Weekend and holiday work is required.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.