Aerie Cook 1 (FT)

Grand Traverse Resort and Spa•Acme, MI

16h•Onsite

About The Position

The Aerie Cook 1 is responsible for the daily preparation of food items on the hot line, cold line, or in the bakery. This role involves setting up the station according to specific guidelines, preparing all food items in a sanitary and timely manner, and following established recipes, portion controls, and presentation specifications. The cook will also be responsible for restocking items, maintaining a clean and safe station, and assisting with the overall cleanliness and organization of the kitchen and storage areas. Key tasks include estimating food requirements, procuring food from storage, regulating cooking temperatures, measuring and mixing ingredients, and cooking various food items such as meats, fish, vegetables, soups, salads, gravies, desserts, sauces, and casseroles. The position requires attention to detail in seasoning, testing food for doneness, carving meats, and garnishing servings. Additionally, the cook will prepare vegetables and fruits, and may butcher meats, fish, and shellfish as needed. Maintaining a positive attitude, adhering to grooming and dress standards, and understanding environmental practices of the resort are also essential.

Requirements

6 months to 1 year previous culinary experience
Basic understanding of professional cooking and knife handling skills
Understanding and knowledge of safety, sanitation and food handling procedures
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must have problem solving abilities, be self-motivated, and organized
Commitment to quality service, and food and beverage knowledge
Must be able to pass a background investigation and drug screen as a condition of employment

Responsibilities

Sets up station according to specific guidelines for area working
Prepares all food items as directed in a sanitary and timely manner
Follows recipes, portion controls, and presentation specifications as set by the restaurant
Restocks all items as needed throughout shift
Cleans and maintains station while practicing good safety, sanitation, organizational skills
Has understanding and knowledge to properly use and maintain all equipment in station
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
Reads menu to estimate food requirements and procures food from storage
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods
Adds seasoning to foods during mixing or cooking
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked
Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders
Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use
Butchers chickens, fish, and shellfish; cuts, trims, and bones meat prior to cooking if necessary
Good rapport with fellow employees and reflect positive attitude
Report to work on time, in uniform and with proper tools
Complete all assignments requested of you
Maintain a high standard of sanitation and safety according to Health Department standards
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
Maintain open line of communication with supervisor
Must understand and abide by environmental practices of the resort
Other duties as assigned