Grill Cook I – The Mill Room
About The Position
Cook I is an advanced-level position within the resort’s culinary team, responsible for preparing and cooking high-quality dishes according to the resort's standards and recipes. This role involves overseeing specific kitchen stations, ensuring proper food preparation, and mentoring junior kitchen staff. Cook I must have a deep understanding of various cooking techniques, the ability to work independently, and a commitment to maintaining a clean and organized kitchen. The ideal candidate will demonstrate strong culinary skills, leadership abilities, and a passion for excellence in the kitchen.
Requirements
- Knowledge of large volume food preparation.
- Problem solving skills.
- Basic kitchen organizational skills.
- Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
- Basic knowledge in solids and liquids measurement units.
- Ability to convert units of measure.
- Ability to add, subtract, multiply and divide.
- Ability to work under pressure and remain calm.
Nice To Haves
- Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
- American Culinary Federation Certified Cook/Culinarian.
- State Food Handler Certification.
- Knowledge of CPR or First Aid.
Responsibilities
- Prepare and cook a variety of complex dishes, including appetizers, entrees, and desserts, following established recipes and presentation standards.
- Oversee specific kitchen stations, ensuring all food is prepared to the highest quality and delivered in a timely manner.
- Assist in the creation of daily specials and contribute ideas for new menu items.
- Set up and manage a designated kitchen station, ensuring it is fully stocked and organized for service.
- Train and supervise junior cooks and kitchen assistants working at the station, ensuring they follow proper cooking techniques and safety protocols.
- Monitor station inventory and communicate any supply needs to the Sous Chef or Executive Chef.
- Ensure all dishes meet the resort's quality and presentation standards before they are served to guests.
- Conduct regular taste tests and visual inspections to maintain consistency and quality in food preparation.
- Identify and correct any issues with food quality, presentation, or preparation.
- Maintain a clean and organized workstation throughout the shift, adhering to the resort's cleanliness and sanitation standards.
- Ensure proper handling and storage of all food products to prevent contamination and foodborne illnesses.
- Participate in regular deep-cleaning tasks and assist in maintaining overall kitchen cleanliness.
- Mentor and train junior kitchen staff, providing guidance on culinary techniques, safety practices, and kitchen operations.
- Assist in developing training materials and programs to enhance the skills and knowledge of the kitchen team.
- Provide feedback to junior staff to help them improve their performance and advance their culinary careers.
- Collaborate with the Sous Chef and Executive Chef to develop new menu items and seasonal specials.
- Experiment with new ingredients, flavors, and cooking techniques to create unique and innovative dishes.
- Perform other duties as assigned by the Sous Chef or Executive Chef.
- Assist with kitchen prep work and close-down procedures at the end of shifts.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
101-250 employees
