What are the responsibilities and job description for the Cook III/ Lead Line Cook (Full-Time Seasonal) Winter 2024/25 position at GRAND TARGHEE RESORT LLC?
SUMMARY
The Lead Line Cook is instrumental in supporting/develop and fulfills the short/long term goals for the F&B Department. The Lead Line Cook works with the F&B leadership team to insure the highest quality possible products, professional working conditions & environment, employee performance, safety and sanitation from all F&B operations. A key part of every employee’s job is to serve as a Targhee ambassador, engaging the guest/internal/external at every opportunity.
Employee Perks
Funefits - The Perks for Grand Targhee Employees!
- Employee Winter/ Summer Season Pass
- Reciprocal Skiing/ Mountain Biking at Area Resorts
- Free Buddy Ski/Lift Passes
- Food and Beverage Discounts
- Free Employee Shuttle
- Discounts on Skiing/ Mountain Biking Lessons
- Retail and Rental Discounts
- Lodging Discounts
- Off Mountain in Town Discounts at Retailers, Restaurants, and more!
- To view a complete list of Employee Perks, please visit our website.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned including steward responsibilities when needed.
- Read, understand and abide by employee handbook, resort policies, department procedures and state & federal healthy & safety regulations.
- Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
- Leads by example, adhere to Grand Targhee Food and Beverage Standards.
- Maintain awareness of all safety & security procedures relevant to the department & resort. Ensure department members are familiar with and adhere to them as well.
- Supports and promotes our Sustainability Charter through out the property.
- Maintain awareness of resort occupancy levels, reservations, group business and special requests and functions and their potential affect on department operations.
- Supervise all food, cleaning, requisitions, planning, preparation & execution in absence of the Chef.
- Responsible to ensure proper maintenance/cleanliness of equipment. Reports to Chef any equipment that is not up to standards.
- Act at kitchen MOD in the absence of Chef.
- Assist in training FOH staff in product ingredients and preparation.
- Works with Executive/Sous Chef/Executive Chef in menu development.
- Assists with inventory counts when required.
EQUIPMENT USED:
- Personal computer
- All F&B equipment—hoods, slicers, dish machine, ranges, microwave, broiler, steamers, coffee makers, knives, etc.
RESPONSIBILITIES TO SAFETY:
- Protect the safety of self, co-workers, and Grand Targhee Resort guests at all times.
- Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).
- Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.
- Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.
- Operate equipment in a safe manner that will not lead to injury of yourself or others.
- Drive in accordance with the law and Grand Targhee Resort policies.
