Commissary/Market Cook

Tamarack Resort•Donnelly, ID

2d•Onsite

About The Position

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.

Requirements

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.
Must have precise knife skills including some butchering skills with fish and steaks.
Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, always, especially during very busy peak periods.
Must master all The Lodge’s cooking stations: pantry, broiler, sauté, fryer, griddle.
Must be familiar with The Lodge prep kitchen and be able to step in on prep work during non-peak periods.
Must be able to read and follow recipes, including baked items.
Must be able to lead the line on a regular basis.
In the absence of the Chef and Sous Chef, will be asked to take charge of the tickets and the flow of dinner service.
High school diploma or equivalent.
A minimum of one year of customer service experience is required.
Must be a United States citizen or possess a valid work permit.
Flexibility to work a schedule that may include evenings, weekends, and holidays.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Nice To Haves

Prior experience in spa reservations and hospitality is preferred.

Responsibilities

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.