Chef De Parte (Prep / Line Cook) - The Springs Resort and Spa - P

The Springs Resort and Spa, Pagosa Springs, CO

About The Position

Your Mission: Should you choose to accept it… The Springs Resort and Spa is seeking a dedicated and hardworking Chef De Parte (Prep/Line Cook) to join our kitchen team in Pagosa Springs, CO. This role is essential in ensuring high-quality food preparation by assisting with ingredient prep, cooking dishes to specification, and maintaining a clean and organized workstation. If you thrive in a fast-paced environment, work well under pressure, and have a passion for great food, this is the job for you! Where You Can Make an Impact: Prep Cook Duties: Wash, peel, chop, dice, and portion ingredients as directed. Prepare sauces, stocks, and other fundamental components of dishes. Ensure all ingredients are properly labeled, stored, and rotated following FIFO (First In, First Out) principles. Assist in receiving and properly storing deliveries. Maintain cleanliness and organization of prep areas and kitchen equipment. Line Cook Duties: Cook and plate dishes according to recipe specifications and restaurant standards. Work efficiently on a designated station (grill, sauté, fry, pantry, etc.). Keep workstation clean and organized, including knives, and tools. Communicate with other kitchen team members to ensure smooth service. Monitor food quality and consistency, making adjustments as necessary. Follow all food safety and sanitation guidelines.

Requirements

High school diploma or equivalent required; degree in hospitality management preferred.
Previous experience in a front desk or customer service role preferred.
Familiarity with property management systems is a plus.
Excellent communication and interpersonal skills.
Strong organizational and multitasking abilities.
Customer-focused mindset with a passion for providing outstanding service.
Ability to handle cash and process transactions accurately.
Basic computer proficiency, including MS Office and reservation software.
Flexibility to work shifts, including weekends and holidays.

Responsibilities

Wash, peel, chop, dice, and portion ingredients as directed.
Prepare sauces, stocks, and other fundamental components of dishes.
Ensure all ingredients are properly labeled, stored, and rotated following FIFO (First In, First Out) principles.
Assist in receiving and properly storing deliveries.
Maintain cleanliness and organization of prep areas and kitchen equipment.
Cook and plate dishes according to recipe specifications and restaurant standards.
Work efficiently on a designated station (grill, sauté, fry, pantry, etc.).
Keep workstation clean and organized, including knives, and tools.
Communicate with other kitchen team members to ensure smooth service.
Monitor food quality and consistency, making adjustments as necessary.
Follow all food safety and sanitation guidelines.