(Seasonal) Hot Cook

SUMMARY Coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for the Resort by performing the following duties.   ESSENTIAL DUTIES AND RESPONSIBILITIES Estimates food consumption, and requisitions or purchases foodstuffs Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications Must be able to handle high volume of a la carte line production Cooks or otherwise prepares food according to recipe Cuts, trims, and bones meats and poultry for cooking Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing Complete all assignments requested Maintain a high standard of sanitation and safety Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items Must follow proper grooming and dress standards set forth by the Employee Handbook Responsible for cleaning and sanitation of own area Maintain open line of communication with supervisor Follow opening and closing procedures Report to managers when something is broken or needs repair Keep a clean, stocked and tidy workspace in accordance with Health Department guidelines Must understand and abide by environmental practices of the resort Other duties as assigned   EDUCATION/EXPERIENCE Culinary training or extensive cooking and production experience Must have a minimum of 2 years working in food preparation position Must have a current safe food handling certification   OTHER SKILLS AND ABILITIES Able to do repetitive work Able to prepare food according to food handlers guidelines Knowledge of cooking procedures Able to communicate with Prep Cooks & Wait staff Knowledge of kitchen equipment Knowledge of safety rules for kitchen equipment Knowledge of where and how everything is stored Able to work all shifts and holidays Able to work in a high pace and hot environment Able to multi-task Be able to self-motivate in work environment Able to follow written or verbal instructions   SUPERVISORY RESPONSIBILITIES (If applicable) N/A   TYPICAL PHYSICAL DEMANDS Regularly required to stand, walk, talk or hear, listen, taste and smell Must be able to stand for long period of time; frequently required to sit Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves   TYPICAL MENTAL DEMANDS Requires the ability to interact with people beyond giving and receiving instructions Must be adaptable to performing under stress when confronted with an emergency 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 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.   COMMENTS Native American Preference will apply.  Must be able to pass a background investigation and an oral drug test as a condition of employment.  Must be able to work flexible hours and take on additional responsibilities when asked.  Must adhere to company policies regarding strict confidentiality.