Aerie Restaurant Cook 1 (FT)

Grand Traverse Resort and Spa•Acme, MI

11d

About The Position

The Aerie Restaurant Cook 1 is responsible for daily food preparation on the hot line, cold line, or in the bakery. The role prepares and cooks food according to recipes, portion controls, presentation specifications, and food-safety standards. It includes station setup and maintenance, ingredient preparation, cooking, plating, restocking, food storage and rotation, and cleaning kitchen and storage areas. The Cook must communicate with a supervisor, work effectively with colleagues, follow resort environmental practices and employee standards, and complete other related duties as assigned.

Requirements

Six months to one year of previous culinary experience.
Basic understanding of professional cooking and knife-handling skills.
Understanding of safety, sanitation, and food-handling procedures.
Ability to take direction and work in a team environment.
Ability to work calmly and effectively under pressure.
Problem-solving ability; self-motivation and organizational skills.
Commitment to quality service and food and beverage knowledge.
Ability to work flexible hours, including days, evenings, weekends, and holidays.
Ability to pass a background investigation and drug screen as a condition of employment.
Must follow proper grooming and dress standards.

Responsibilities

Set up the assigned station according to its specific guidelines.
Prepare food items in a sanitary and timely manner, following recipes, portion controls, and presentation specifications.
Restock items as needed throughout the shift.
Clean and maintain the station and help clean, sanitize, and organize the kitchen, walk-in coolers, and storage areas.
Use and maintain station equipment properly.
Read menus, estimate food requirements, and procure food from storage.
Adjust cooking equipment controls and prepare foods using methods such as baking, roasting, broiling, and steaming.
Measure and mix ingredients; season foods and assess cooking progress using taste, smell, and other appropriate checks.
Carve meats, portion and plate food, and add gravies, sauces, and garnishes to fill orders.
Wash, peel, cut, and shred produce; butcher or prepare meat, poultry, fish, and shellfish as needed.
Maintain sanitation and safety according to Health Department standards and follow OSHA and Health Department policies and procedures.
Minimize waste and spoilage through proper food rotation, storage, and use.
Report to work on time, in uniform, and with proper tools; follow grooming and dress standards.
Maintain open communication with the supervisor, a positive attitude, and good rapport with fellow employees.
Follow the resort's environmental practices and complete assigned duties.