Cook II - Winter 2022-23 - H-2B visa eligible - In-Country only
Company: Deer Valley Resort
Location: Bountiful
Posted on: June 19, 2022
Job Description:
Please note, this position is located at Deer Valley Resort in
Park City, UT.DescriptionACCEPTING IN-COUNTRY H-2B APPLICANTS!
Sorry - No Out of Country Petitions. Purpose of Position: The Cook
II is responsible for assisting the Sous Chef and the Cook III with
the supervision of Cooks in the Level 1 position, preparation and
presentation of the daily menus and assisting servers with
restocking and service of selections at stations where lines
develop during peak business hours. Additionally, the Cook II will
help maintain cleanliness and sanitation in the back of house,
ensure that a clean supply of the necessary flatware, china, and
other operating equipment is effectively maintained during
operation, safely and correctly ensure the care of equipment and
the proper use of cleaning chemicals, and organizing operating
equipment for banquet functions. Specific Job Requirements:
- Maintain open, constructive channels of communication with
other kitchen personnel
- Demonstrate a good attitude and cooperative nature when dealing
with kitchen staff, supervisors, and guests
- Follow directions from the supervisor and ask questions about
aspects of assigned duties you may not understand
- Must be able to remain calm when faced with stressful
situations and alert supervisor of any complaints or problems with
guests or other staff
- Able to lift and carry at least 60 pounds, stand for long
periods of time and withstand bending, twisting, and repetitive
movements
- Must have 12 months of culinary work experience.
- Required to supply and use personal kitchen tools including
knives,
- Local food handlers' certification will be required within 30
days of start date. Out of state or country certifications are not
valid. ServSafe certification within 3 years of issue date will be
accepted. Job Duties and Responsibilities:
- FOOD PREPARATION: All dishes must be lively in content and
flavor, keeping with Deer Valley's high standards. Dishes should
adhere to production standards and time constraints. Be sure
preparations are fully seasoned. Assistant Sous Chef, Sous Chef or
Executive Chef must taste all preparations before they are panned
for service.
- FOOD PRESENTATIONS: Service lines are to be kept spotless and
pans changed regularly as needed. Food selections should always be
well stocked and appropriately garnished. Make sure all
mise-en-place is in sufficient quantities for the day's counts.
Attend to details
- GUEST SERVICE: Must be prompt, friendly and efficient. Assist
servers during busy times to speed guests through lines. Guest
should be politely greeted and asked how they may be helped. Use
suggestive selling.
- SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS:
- Demonstrate proper operation of equipment, use of knives, and
other kitchen tools. Work cooperatively with stewards and ask
politely for their assistance when needed and know them by name.
Notify Supervisor of any injury requiring medical attention. Work
safely to prevent injuries. At the close of service, lines are
quickly and thoroughly broken down and cleaned.
- Work and service areas are kept clean and uncluttered,
especially walk-in coolers. Proper storage and rotation of food is
mandatory to insure freshness and avoid waste. Leftover products
must be labeled and stored in appropriate area of cooler or
kitchen. Daily inventories to be completed before the end of each
shift
- Receive, properly clean, and restock flatware, china, glassware
and all other operating equipment in an efficient, conscientious
manner
- Properly and efficiently load and operate the Champion dish
machine and pot and pan machine, monitoring their performance and
reporting any unusual instances or changes to supervisor as soon as
possible
- Maintain clean, neat sanitary conditions in the back of house
by making rounds cleaning walls, floors, cleaning and organizing
shelving, emptying trash containers, and keeping them in designated
areas. Check all hand wash stations to ensure they are clean and
equipped with soap and paper towels. Stock all areas with
gloves
- Aid in scheduled daily and otherwise scheduled cleaning such as
hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, and
tilt skillet
- Ensure dock area is clean and organized. Put boxes in bailer,
checking bailer often during day. If full, use bailing wire to tie
bundles of cardboard
- Understanding and compliance with HACCP standards including
receiving, time and temperature recording, shellfish tags, RO
packaging requirements, sous vide requirements, proper labeling,
storage and rotation of products. Much of this will be on the job
training Additional Information:
- One complimentary meal will be offered per shift, non-alcoholic
beverages available all day
- The Cook II will aid in these functions at Snow Park Lodge,
Silver Lake Lodge, Empire Lodge, The Lodges at Deer Valley, The
Deer Valley Grocery-Caf--, or Banquets.Requirements
Keywords: Deer Valley Resort, Bountiful , Cook II - Winter 2022-23 - H-2B visa eligible - In-Country only, Hospitality & Tourism , Bountiful, Utah
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