Culinary Outlet Cook (FT)

Grand Traverse Resort and Spa•Acme, MI

12d•Onsite

About The Position

Coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for the Resort by performing the following duties. This role requires a minimum of 2 years of experience in a food preparation position and current safe food handling certification. The ideal candidate will be able to work in a fast-paced, hot environment, handle high volume production, and maintain high standards of sanitation and safety.

Requirements

Culinary training or extensive cooking and production experience
Must have a minimum of 2 years working in food preparation position
Must have a current safe food handling certification
Able to do repetitive work
Able to prepare food according to food handlers guidelines
Knowledge of cooking procedures
Able to communicate with Prep Cooks & Wait staff
Knowledge of kitchen equipment
Knowledge of safety rules for kitchen equipment
Knowledge of where and how everything is stored
Able to work all shifts and holidays
Able to work in a high pace and hot environment
Able to multi-task
Be able to self-motivate in work environment
Able to follow written or verbal instructions
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.
Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.
Must be able to pass a background investigation and drug screen as a condition of employment.

Nice To Haves

May be required to work in a confined space.

Responsibilities

Estimates food consumption, and requisitions or purchases foodstuffs
Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
Must be able to handle high volume of a la carte line production
Cooks or otherwise prepares food according to recipe
Cuts, trims, and bones meats and poultry for cooking
Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing
Complete all assignments requested
Maintain a high standard of sanitation and safety
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
Responsible for cleaning and sanitation of own area
Maintain open line of communication with supervisor
Follow opening and closing procedures
Report to managers when something is broken or needs repair
Keep a clean, stocked and tidy workspace in accordance with Health Department guidelines
Must understand and abide by environmental practices of the resort
Other duties as assigned