Dining Cook II

Garden of the Gods Resort and Club•Colorado Springs, CO

2d•Onsite

About The Position

Position Purpose & Summary Primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required. Essential Functions Set up station and mise en place to Chefs specifications. Cooks food to order. Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end. Ensures Properly stores all mis en place at shift end. Can properly cook, cool, and label product. Submits production needs for following day by shift end. Communicates with chefs and production chef regarding daily production needs. Can maintain a proper rotation of mis en place for a station. Properly cook all lounge and hot appetizer proteins. Simple sauce and dressing knowledge. Proficient in making purees properly. Be proficient in Middle, Pantry, Saute, Grill, & Barista stations. Follows exact recipes using scales when needed. Additional Duties and Responsibilities Make Manager aware of guests' comments and complaints. Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook. Helps maintain a clean locker room area. Report to shift on time. Always clocks in and out from shifts/breaks. Comply with all policies and procedures for the Food and Beverage Department and Garden of the Gods Resort and Club as directed in employee manual. Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management. Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand. Practice of safe and sanitary work conditions and proper food storage. Position Requirements Physical Requirements Kneeling, bending, and standing, for extended periods. Able to lift 50 pounds Work in extreme heat and cold environments. Education, Experience, Skills High School diploma or equivalent Two years of food preparation experience Culinary degree or equivalent Marginal Functions Service Standards: Eye contact should be made at a distance of no less than 10 feet from every guest. A genuine smile should be offered at a distance of no less than 5 feet from every guest. Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor. Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests. Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest's individual needs.

Requirements

High School diploma or equivalent
Two years of food preparation experience
Culinary degree or equivalent
Kneeling, bending, and standing, for extended periods
Able to lift 50 pounds
Work in extreme heat and cold environments

Responsibilities

Primary responsibility for station assigned
Maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required
Set up station and mise en place to Chefs specifications
Cooks food to order
Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end
Ensures Properly stores all mis en place at shift end
Can properly cook, cool, and label product
Submits production needs for following day by shift end
Communicates with chefs and production chef regarding daily production needs
Can maintain a proper rotation of mis en place for a station
Properly cook all lounge and hot appetizer proteins
Simple sauce and dressing knowledge
Proficient in making purees properly
Be proficient in Middle, Pantry, Saute, Grill, & Barista stations
Follows exact recipes using scales when needed
Make Manager aware of guests' comments and complaints
Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook
Helps maintain a clean locker room area
Report to shift on time
Always clocks in and out from shifts/breaks
Comply with all policies and procedures for the Food and Beverage Department and Garden of the Gods Resort and Club as directed in employee manual
Is familiar with hotel fire and safety procedures
Assist in emergency and security procedures as directed by management
Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand
Practice of safe and sanitary work conditions and proper food storage