Job Title: Resort Cook
Reports to: F&B Management
Wage: $13-$27 per hour, commensurate with experience
FLSA Status: Non-Exempt
Summary: Performs the highest level of food preparation and presentation while following established inventory systems and policies/procedures.
Duties and Responsibilities
- Prepare food by pre-described cooking methods and recipes.
- Follow proper food temperature guidelines.
- Follow established FIFO practices.
- Prep food for use for current or incoming shift following proper rotation and sanitation standards.
- Prepare special meals and dietary dishes according to guest requests.
- Follow established food sanitary requirements and safety precautions.
- Follow established weight and portion controls.
- Prepares food in a timely, consistent manner in order to ensure customer satisfaction.
- Maintains order and cleanliness of kitchen, coolers, freezers, floors and storeroom areas.
- Follows established safety procedures.
- Provides assistance to other departments of the resort to contribute to its smooth operation.
- Communicate with all customers and employees in a respectful manner.
- Attends all department and employee meetings as required.
- Complies with all resort policies and procedures.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
High school diploma or general education degree (GED); or equivalent combination of education and experience. Must have previous restaurant cooking experience.
Ability to read and interpret documents such as safety rules, recipes, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or employees of the organization and guest’s one on one to resolve problems.
Ability to add, subtracts, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to multitask and change priorities as situations occur. Ability to adapt to unforeseen situations.
The work environment characteristics described here are representative of those an employee encounters while performing 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 exposed to high temperatures, stoves, and sharp objects (i.e. knives, cutting machines, etc.). The employee is also occasionally exposed to toxic or caustic chemicals; bloodborne pathogens, outdoor weather conditions; risk of electrical shock and vibration.
The noise level in the work environment is usually moderate.
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 stand; use hands, taste, and smell and talk or hear. The employee is frequently required to walk. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.