Cook I - Limelight Ketchum

Limelight Hotels•Ketchum, ID

About The Position

The Cook I prepares and cooks a variety of food items according to established recipes and safety standards. The role maintains a clean and organized kitchen, and ensures food is prepared promptly and to high quality standards. The Cook I also assists with inventory management and employee training and supports smooth daily kitchen operations. This position reports to the Chef de Cuisine. The role involves preparing and presenting food consistently, managing cooking times during service, following food safety and health regulations, and working collaboratively with kitchen colleagues. The Cook I may also complete checkout lists when a supervisor is absent and perform other assigned duties.

Requirements

At least 3 years of food preparation experience.
Proficient written and verbal English communication skills.
Knowledge of cooking techniques, including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and restaurant guidelines.
Knowledge of simple sauces and dressings.
Strong analytical and problem-solving skills.
Excellent time management skills.
Ability to manage difficult or emotional customer- or employee-related situations.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage positively and helpfully with customers.
Ability to collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, walk, or remain on one's feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and walk on slippery or uneven surfaces.
Ability to occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary degree or equivalent.
ServSafe or similar food safety course certification.
Spanish language skills.

Responsibilities

Prepare and cook food items according to standardized recipes, ensuring consistency and quality.
Maintain an organized and clean work environment while adhering to sanitation and food safety standards.
Assist with kitchen inventory management, maintain appropriate stock levels, and report shortages or discrepancies.
Safely operate kitchen equipment and perform basic maintenance and cleaning as needed.
Ensure accurate portion sizes and presentation that meet quality standards and customer expectations.
Safely operate kitchen equipment and train others to use ovens, grills, flattops, soup kettles, slicers, Robo-Coupes, and immersion blenders.
Work with kitchen team members to support smooth operations and effective communication during food service.
Manage cooking times so food is prepared and served promptly, especially during peak hours.
Follow safety and health regulations, including food handling, storage, and cleaning procedures.
Complete checkout lists when a supervisor is absent.
Perform other duties as assigned.