Aerie Cook 1 (FT)

Culinary PositionResponsible for the daily preparation of food items on the hot line, cold line or in the bakery.Essential Duties and ResponsibilitiesSets up station according to specific guidelines for area workingPrepares all food items as directed in a sanitary and timely mannerFollows recipes, portion controls, and presentation specifications as set by the restaurantRestocks all items as needed throughout shiftCleans and maintains station while practicing good safety, sanitation, organizational skillsHas understanding and knowledge to properly use and maintain all equipment in stationAssists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areasReads menu to estimate food requirements and procures food from storageAdjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettlesMeasures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casserolesBakes, roasts, broils, and steams meats, fish, vegetables, and other foodsAdds seasoning to foods during mixing or cookingObserves and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cookedCarves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill ordersWashes, peels, cuts, and shreds vegetables and fruits to prepare them for useButchers chickens, fish, and shellfish; cuts, trims, and bones meat prior to cooking if necessaryGood rapport with fellow employees and reflect positive attitude.Report to work on time, in uniform and with proper tools.Complete all assignments requested of youMaintain a high standard of sanitation and safety according to Health Department standardsKeep waste and spoilage to a minimum by proper rotation, storage, and usage of all food itemsMust follow proper grooming and dress standards set forth by the Employee HandbookMaintain open line of communication with supervisorMust understand and abide by environmental practices of the resortOther duties as assignedEducation/ExperiencePosition requires 6 months to 1 year previous culinary experience.Other Skills and AbilitiesBasic understanding of professional cooking and knife handling skillsUnderstanding and knowledge of safety, sanitation and food handling proceduresAbility to take directionAbility to work in a team environmentAbility to work calmly and effectively under pressureMust have problem solving abilities, be self-motivated, and organizedCommitment to quality service, and food and beverage knowledgeTypical Physical DemandsRegularly required to stand, walk, talk or hear, listen, taste and smellMust be able to stand for long period of time; frequently required to sitMust be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reachSafety Sensitive positive will work daily with knives, slicers, hot oil, and gas stovesTypical Mental DemandsRequires the ability to interact with people beyond giving and receiving instructionsMust be adaptable to performing under stress when confronted with an emergencyMust be able to effectively handle stressful and compromising situations while remaining focused and professionalMust be able to deal with difficult people without losing perspectiveMust be able to work productively under strict time restraints with variable deadlinesWorking ConditionsMust be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.