Lead Cook

IHM Outdoors•Larkspur, CO

11h•Onsite

About The Position

Bring your culinary skills and join our team, as Lead Cook, where you can dazzle our guests with your high standards of quality through the presentation, preparation, and cooking abilities. A Lead Cook chooses high standards as a guiding principle every day. They cultivate a culture of authentic hospitality for their fellow team members and recognize that they must lead by example. They help oversee the daily operations of the kitchen. Their responsibilities revolve around prepping and cooking food for our guests with genuine hospitality, speed, and accuracy, maintaining the kitchen and surrounding area, as well as the opening and closing of the operation, ordering, receiving, and stocking of food and related items. This is a seasonal position that may require flexible scheduling availability. Thes position is scheduled to start April 27th and end November 1st.

Requirements

High School Diploma or GED (Preferred)
2 years high volume kitchen experience (Preferred)
Safe Food Handler Certificate Program within 60 days from hire date (Required)
Innate desire to provide the very best guest experience
Follow instruction for recipes and sanitation guidelines
Excellent guest service, teamwork, and communication skills
Ability to maintain a professional resort image, including cleanliness and appearance standards
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. The number of hours you will be scheduled to work during the week is variable and is based on guest occupancy, season, staffing and other factors. Island Hospitality is unable to guarantee a specific number of work hours per week.
Ability to perform repetitive tasks/motion.
Have ability to grip/grasp objects.
Have good eye-hand-foot coordination.
Have good manual dexterity.
Have hearing abilities adequate to perform job duties in person and over the telephone.
Have visual acuity adequate to perform job duties, including reading information from printed sources and computer screens.

Nice To Haves

High School Diploma or GED
2 years high volume kitchen experience

Responsibilities

Promotes and represents the F&B amenities, as well as the resort, in a positive manner.
Provides friendly, quality, and genuine hospitality to each guest.
Takes food inventory and prepares orders for Executive Chef.
Ensures invoices are checked against deliveries and forwarded with money and receipts to the office daily; oversees the daily deposits and assists with reconciliation.
Responsible for opening and closing the restaurant facility.
Has knowledge of local health and safety codes and regulations as they apply to the Resort operations
Maintains kitchen/cooking areas and ensures equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. Reports any kitchen equipment or maintenance issues to the Executive Chef/F&B Manager.
Cleaning and sanitizing tables, countertops, and floors after each service
Prepares food ordered for restaurant and bar customers using a variety of kitchen equipment (grills, ovens, fryers, meat slicers, food processors, etc.).
Prepares food throughout the day as needed, anticipating, and reacting to guest volume accurately, neatly, and in a timely fashion.
Preparing and plating all food items on the menu in accordance with plating guidelines/recipes/standards
Follows recipes accurately while maintaining food and beverage preparation processes.
Demonstrates knowledge of menu and offerings, including dietary and allergen guidelines.
Performs shift opening, side work, closing duties such as starting equipment and cleaning of refrigeration units, fryers, grills, and surrounding area, as well as other kitchen equipment.
Writes, follows and implements daily prep lists, in accordance with daily shift pars.
Stocks and replenishes food, beverages, paper products, and utensils as needed.
Follows and delegates opening/closing checklist items

Benefits

Referral bonus program to any of our locations
Seasonal Now & Later Bonus
Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered.

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