What are the responsibilities and job description for the Cook All Experience Levels position at Palisades Tahoe?
Job Details :
- Seasonal, full-time or part-time positions available
Essential Job Responsibilities / Duties / Tasks include the following; other duties may be assigned :
The Prep Cook is responsible for these duties :
Education and Experience for Prep Cook :
Required :
Must have or be able to obtain a California Food Handlers card.
Preferred :
The Entry Line Cook is responsible for these duties :
Additional Education / Experience for Entry Line Cook : Basic culinary skills knowledge and a minimum of 6 months in a professional kitchen.
The Experienced Line Cook is responsible for these job duties, in addition to those of an entry line cook :
Additional Education / Experience for Experienced Line Cook : Strong culinary skills and a minimum of 12 months in a professional kitchen. Knowledge of CA Health Code items and checks daily temp logs on refrigerator and prepared food
Competencies and Job Requirements :
Required :
Physical Requirements :
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 walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions :
Indoor / Outdoor : While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials / Noise : The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.
Equipment Used in Job : Commercial kitchen equipment and cleaning agents
