Banquet Cook 2 (FT)

SUMMARYAs a Cook 2, you will coordinate and participate in the preparation and production of food, ensuring that all food items are prepared to established standards while maintaining a high level of sanitation, safety, and efficiency in a fast-paced, high-volume kitchen environment. ESSENTIAL DUTIES AND RESPONSIBILITIES

Coordinate and participate in the day-to-day food preparation and production for the Resort, ensuring high-quality standards and guest satisfaction Estimate food consumption and requisition or purchase foodstuffs as needed Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications Prepare food according to standardized recipes and presentation guidelines, handling a high volume of a la carte line production Cut, trim, and bone meats and poultry for cooking Portion cooked foods appropriately, or provide instruction to other staff regarding portion sizes and garnishing methods Complete all assignments as requested by supervisors Maintain a high standard of sanitation and safety, following all Health Department and OSHA guidelines Minimize waste and spoilage through proper rotation, storage, and usage of all food items Adhere to proper grooming and dress standards as set forth by the Employee Handbook Ensure cleanliness and sanitation of assigned work area Maintain open line of communication with supervisors and team members Follow opening and closing procedures as outlined by management Report any equipment malfunctions or safety hazards to management promptly Maintain a clean, stocked, and organized workspace Comply with the Resort’s environmental practices and sustainability initiatives

EDUCATION/EXPERIENCE

Culinary training or extensive cooking and production experience required Minimum of 2 years’ experience in a food preparation position Current safe food handling certification required Must be able to pass a background investigation and drug screen as a condition of employment

OTHER SKILLS AND ABILITIES

Ability to perform repetitive work efficiently Ability to prepare food following food handler guidelines Knowledge of cooking procedures and kitchen equipment Ability to communicate effectively with Prep Cooks, Wait Staff, and Supervisors Knowledge of safety rules for kitchen equipment and safe food handling practices Knowledge of product storage and inventory procedures Ability to work all shifts and holidays as needed Ability to work in a high-paced, hot, and sometimes crowded environment Ability to multitask and self-motivate in a busy work environment Ability to follow both written and verbal instructions accurately

TYPICAL PHYSICAL & MENTAL DEMANDS

Regularly required to stand, walk, talk, hear, taste, and smell Must be able to stand for long periods; frequently required to sit Must be able to lift more than 50lbs., push heavy carts, bend, stretch, kneel, lift, carry, and reach Safety sensitive – daily use of knives, slicers, hot oil, and gas stoves Ability to interact with others beyond giving and receiving instructions Must be adaptable to performing under stress in emergency situations Must be able to effectively handle stressful and compromising situations while remaining focused and professional Must be able to deal with difficult people without losing perspective Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment May be required to work in confined spaces Must follow all safety policies, procedures, and standards set by OSHA and the Health Department Must be able to work flexible hours including days, evenings, weekends, and holidays Employee parking proximity to resort entrance varies season to season due to business volume