Dining Cook III

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

16h•Onsite

About The Position

The primary responsibility for this role is to manage the assigned station, maintain mise en place, and prepare hot and cold foods for the restaurant according to the Chefs specifications. This role also involves preparing food for catered events as required. The Dining Cook III is expected to set up their station and prepare mise en place according to Chefs specifications, cook food to order, and ensure meats are cooked to the proper temperature using thermometers. They will set up, maintain, work, and break down their station, keeping the area clean throughout the shift and at the end of the shift. Proper storage of all mise en place at shift end, and the ability to properly cook, cool, and label product are essential. This role requires submitting production needs for the following day by shift end, communicating with chefs regarding daily production needs, and maintaining proper rotation of mise en place for a station. Basic knowledge of simple sauces and dressings, and proficiency in making purees are also required. The cook must be proficient in breakfast, pantry, and barista stations, and follow exact recipes using scales when needed. Additional duties include reporting guest comments and complaints to the Manager, reporting to work in a neat and groomed manner, helping maintain a clean locker room area, reporting to shifts on time, and clocking in and out for shifts and breaks. Compliance with all policies and procedures for the Food and Beverage Department and the resort is mandatory. Familiarity with hotel fire and safety procedures, and assistance in emergency and security procedures as directed by management are expected. The role also involves completing delegated tasks and projects, and assisting other departments as needed. Practice of safe and sanitary work conditions and proper food storage is required.

Requirements

High School diploma or equivalent
Two years of food preparation experience
Culinary degree or equivalent
CPR Certification
Food Protection Manager Certification
Food Handler Certification
Alcohol Server/Seller Certification
Kneeling, bending, and standing, for extended periods.
Able to lift 50 pounds
Work in extreme heat and cold environments.
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.

Responsibilities

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.
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.
Simple sauce and dressing knowledge.
Proficient in making purees properly.
Be proficient in breakfast, Pantry, & 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.