Cook Line ll - Tamarack Resort

This position will plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.

Maintain cleanliness, sanitation, and organization of assigned work areas. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance. Prepare all menu items following recipes and yield guide. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Inform Head Cook of any excess items that can be used in daily specials or elsewhere. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Provide excellent customer service to customers, employees and business partners.
• Maintain a working knowledge of the Resorts rules and enforce them accordingly.
• Keep facility clean and free of hazards, debris, and trash.  This aspect of the job often includes other custodial duties.
• Cook foodstuffs in quantities according to menu and number of persons to be served.
• Clean and maintain all kitchen appliances and surfaces.
• Take inventory as necessary.

Previous experience required. A minimum formal education of a high school diploma. Should have any required certification to handle food. Excellent customer service focus and communication skills. Should be able to read, speak, and write in English.

COOK II

• Must be able to execute precise knife skills keeping food prepared by dice or julienne the same size for even cooking.
• Must be able to work proficiently in the entry level stations (pantry and fryer).
• Must be able to cook to the correct temperatures all griddle top menu items and must know the temperatures on hamburgers (R MR M MW W).
• Must be able to work the griddle, pantry or deep fryer during peak periods while maintaining the quality and consistency of the food as set by The Lodge.