Cook I (Temporary) - Masco Corporation
PARK CITY, UT
About the Job
Montage Deer Valley, LLC d/b/a Montage Deer Valley, 9100 Marsac Avenue, Park City, UT 84060, (435) 604-1342, 14 Temporary, full-time (35 hours per week) Cook I needed 11/04/2024 - 04/13/2025.
Requirements: High School Diploma/GED; 3 years' cooking experience. Most work tasks are performed indoors. On the job training provided. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or
storeroom. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Duties: The Cook I will provide and maintain high quality standards and procedures in preparing and serving food while keeping the kitchen clean, safe and a sanitary environment in which to work. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Responsible for preparation of all restaurant foods, hot and cold, that meet specifications; guarantees and pays attention to detail with plate presentation; maintain solid knowledge of all food products, sanitation standards, and all policies/
procedures and is able to skillfully apply culinary techniques; working as a team and effectively communicating with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and or employees; ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution
of service. The guest experience revolves around the food appearance, quality and overall dining experience.
Hours: Minimum 35 hours per week guaranteed. Will work varied eight-hour shifts Monday -- Sunday, scheduled during the hours of 6:00 a.m. to 11:00 p.m. and to 7:00 a.m. Days off will vary based on need. Must be able to work holidays and weekends as needed.
Wage and Overtime: Wage is $24.50 per hour. Overtime may be available but not guaranteed. Overtime wage is $36.75 per hour. Employer may increase wage based on experience and/or provide additional pay for performance and tenure. Employer will use a single work week as its standard for computing wages due. Workers will be paid biweekly.
Housing and Daily Transportation: Employer will provide option for shared housing, the cost of which will vary based on location and amenities -- from $307.50/month to $500/month. Rent is broken down into two monthly installments, spread out and deducted from bi-weekly paychecks. The city of Park City provides a complimentary bus service that can be used for daily travel to/from the worksite.
Deductions: Employer will make all deductions from worker's paycheck as required by law and deduct approved cost of optional housing if worker elects. Employer may deduct cost of replacement nametag at $10 if lost by employee at no fault of emplo er.
Fringe Benefits: Complementary meal per shift; Discounted Ski Pass; 50% discount on Food and Beverage; Associate Accommodation Discount Program; 25% Retail discount; and, Discounted use of other various resort facilities.
Additional H-2B Terms: Employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period. Employer will provide workers at no charge uniform (not shoes), supplies, tools and equipment required to perform the job duties.
Additional Details: Employer will reimburse H-2B worker in first workweek for all visa, visa processing, border crossing, and other related fees, including those mandated by the government (excluding passport fees and need not include other charges primarily for benefit of the worker). Allowed costs of inbound transportation (including meals, and, to the extent necessary, lodging) from place of recruitment to place of employment reimbursed to workers, if the worker completes half employment
period. All transportation costs are to be pre-approved. Receipts must be submitted. Return transportation provided (including meals and, to the extent necessary, lodging), if worker completes employment period or is dismissed early by the employer. The amount for daily subsistence will be at least $15.88 per day during travel to a maximum of $59 per day with receipts. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved.
Other Requirements: Pre-employment background check is required.
How to Apply: THE CURRENT RECRUITMENT IS INTENDED FOR U.S. APPLICANTS ONLY. Interested U.S. applicants may submit resumes to the Department of Workforce Services, Attn: Kim Lam, reference JOB #4517208, FAX# (801)526-9633, or via email: foreignlabor@utah.gov. This job is in connection with a future H-2B Foreign Labor Certification application.
Requirements: High School Diploma/GED; 3 years' cooking experience. Most work tasks are performed indoors. On the job training provided. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or
storeroom. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Duties: The Cook I will provide and maintain high quality standards and procedures in preparing and serving food while keeping the kitchen clean, safe and a sanitary environment in which to work. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Responsible for preparation of all restaurant foods, hot and cold, that meet specifications; guarantees and pays attention to detail with plate presentation; maintain solid knowledge of all food products, sanitation standards, and all policies/
procedures and is able to skillfully apply culinary techniques; working as a team and effectively communicating with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and or employees; ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution
of service. The guest experience revolves around the food appearance, quality and overall dining experience.
Hours: Minimum 35 hours per week guaranteed. Will work varied eight-hour shifts Monday -- Sunday, scheduled during the hours of 6:00 a.m. to 11:00 p.m. and to 7:00 a.m. Days off will vary based on need. Must be able to work holidays and weekends as needed.
Wage and Overtime: Wage is $24.50 per hour. Overtime may be available but not guaranteed. Overtime wage is $36.75 per hour. Employer may increase wage based on experience and/or provide additional pay for performance and tenure. Employer will use a single work week as its standard for computing wages due. Workers will be paid biweekly.
Housing and Daily Transportation: Employer will provide option for shared housing, the cost of which will vary based on location and amenities -- from $307.50/month to $500/month. Rent is broken down into two monthly installments, spread out and deducted from bi-weekly paychecks. The city of Park City provides a complimentary bus service that can be used for daily travel to/from the worksite.
Deductions: Employer will make all deductions from worker's paycheck as required by law and deduct approved cost of optional housing if worker elects. Employer may deduct cost of replacement nametag at $10 if lost by employee at no fault of emplo er.
Fringe Benefits: Complementary meal per shift; Discounted Ski Pass; 50% discount on Food and Beverage; Associate Accommodation Discount Program; 25% Retail discount; and, Discounted use of other various resort facilities.
Additional H-2B Terms: Employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period. Employer will provide workers at no charge uniform (not shoes), supplies, tools and equipment required to perform the job duties.
Additional Details: Employer will reimburse H-2B worker in first workweek for all visa, visa processing, border crossing, and other related fees, including those mandated by the government (excluding passport fees and need not include other charges primarily for benefit of the worker). Allowed costs of inbound transportation (including meals, and, to the extent necessary, lodging) from place of recruitment to place of employment reimbursed to workers, if the worker completes half employment
period. All transportation costs are to be pre-approved. Receipts must be submitted. Return transportation provided (including meals and, to the extent necessary, lodging), if worker completes employment period or is dismissed early by the employer. The amount for daily subsistence will be at least $15.88 per day during travel to a maximum of $59 per day with receipts. The amount of transportation payment or reimbursement will be equal to the most economical and reasonable common carrier for the distances involved.
Other Requirements: Pre-employment background check is required.
How to Apply: THE CURRENT RECRUITMENT IS INTENDED FOR U.S. APPLICANTS ONLY. Interested U.S. applicants may submit resumes to the Department of Workforce Services, Attn: Kim Lam, reference JOB #4517208, FAX# (801)526-9633, or via email: foreignlabor@utah.gov. This job is in connection with a future H-2B Foreign Labor Certification application.
Source : Masco Corporation