Intermediate - Advanced Cooks

Pyramid Global Hospitality•Stevenson, WA

11d•$22 - $24•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Skamania Lodge is a Pacific Northwest resort set on 175 acres, featuring treehouses, glamping, golf, ziplining, a spa, and multiple restaurants. With over 22,000 sq. ft. of event space, it’s a premier destination for retreats, conferences, and celebrations. #PGH-SKL What you will have an opportunity to do: If you have a passion for the culinary arts and are looking to join a team where you can develop your skills and grow a career, then we want you! Prepare a variety of food items including meats, poultry, seafood, vegetables, and cold foods. Checks and controls the proper storage of products, monitoring age and condition of all food items to rotate and maintain highest quality. Maintain cleanliness, sanitation, and organization of assigned work areas. Meet with leaders to review assignments, anticipated business levels, and changes. Prepare all menu items according to standard recipes and yield guides. Work independently at assigned workstation to prep menu items. Communicate needs of support during busy periods to ensure guest satisfaction. Inform leaders of excess items that may be used elsewhere or in specials. Store food properly in accordance with the Health Department and hotel standards. Minimize waste and maintain food cost controls. Review work status and follow-up items with leaders before end of shift. Visually inspect food for quality and alert leadership of any concerns. Perform general cleaning tasks as assigned, using standard cleaning products. Keep floors dry and clean to prevent slip/fall hazards. Assist with additional duties such as moving supplies and cleaning unexpected spills.

Requirements

High-volume resort or restaurant cooking experience preferred, with strong knowledge of kitchen equipment, pantry fundamentals, cold food preparation, sanitation standards, and safe food handling and storage.
Ability to read, write, speak, and understand English; additional languages a plus.
Understanding of service standards and ability to maintain required local, state, or federal certifications (including a Washington State Food Handler s Card).
High school diploma or equivalent, or a comparable combination of education and experience.
Physically able to lift up to 50 lbs., stand for extended periods, work in confined spaces, and tolerate extreme temperature environments.
Cook II (Intermediate) Intermediate knife skills and safe knife handling techniques.
Good working knowledge of frying station operations.
Intermediate sauté cooking methods.
Cook III (Advanced) Culinary school or apprenticeship program preferred.
Expert knife skills and advanced safety techniques.
Good working knowledge of operating advanced kitchen equipment, including kettles and steamers.
Good working knowledge of broiler, sauté , fry, roast, moist heat, and other advanced cooking methods, with heavy emphasis on stocks, sauces, and sauté station execution.

Nice To Haves

High-volume resort or restaurant cooking experience preferred
additional languages a plus.
Culinary school or apprenticeship program preferred.

Responsibilities

Prepare a variety of food items including meats, poultry, seafood, vegetables, and cold foods.
Checks and controls the proper storage of products, monitoring age and condition of all food items to rotate and maintain highest quality.
Maintain cleanliness, sanitation, and organization of assigned work areas.
Meet with leaders to review assignments, anticipated business levels, and changes.
Prepare all menu items according to standard recipes and yield guides.
Work independently at assigned workstation to prep menu items.
Communicate needs of support during busy periods to ensure guest satisfaction.
Inform leaders of excess items that may be used elsewhere or in specials.
Store food properly in accordance with the Health Department and hotel standards.
Minimize waste and maintain food cost controls.
Review work status and follow-up items with leaders before end of shift.
Visually inspect food for quality and alert leadership of any concerns.
Perform general cleaning tasks as assigned, using standard cleaning products.
Keep floors dry and clean to prevent slip/fall hazards.
Assist with additional duties such as moving supplies and cleaning unexpected spills.