Line Cook

Premier Business Support•Park City, UT

13d•$20 - $22•Hybrid

About The Position

At The Washington School House Hotel, an award-winning boutique hotel in Park City, we offer guests a unique blend of history and luxury. Built in 1889 as a school and named for George Washington, our hotel has been meticulously transformed into an exclusive destination with twelve spectacular suites that preserve the historic charm of the building while providing modern luxury. Our guests enjoy unparalleled service and amenities, including a chic ski lounge, a roaring fireplace, and an outdoor heated pool terraced into the hillside. With views of aspen trees and the starry sky, The Washington School House Hotel offers an unforgettable experience that combines the charm of the past with the comfort of the present. We invite passionate, service-oriented individuals to join our team and become part of this remarkable history. At The Washington School House Hotel, you’ll be part of a team committed to delivering an exceptional guest experience in a beautiful and historic setting. We are looking for a Line Cook to assist the Executive and Sous Chef in all aspects of the Food and Beverage operation. The ideal candidate will be well-versed in culinary arts with a passion for learning. They must adhere to health and safety standards to provide clients with the best possible serving. The goal is to enhance customer satisfaction so that we can maintain and expand our clientele. Breakfast service, Lunch service, and prep are the main responsibilities. Weekly dinner shifts will be available. Most shifts will be from 6:30AM - 3:00PM.

Requirements

Proven experience as line chef or relevant role, or a degree in Culinary Arts from an accredited university.
Great attention to detail and creativity.
Organizing and leadership skills.
Willingness to replenish professional knowledge.
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.
Working knowledge of baking and cooking with ingredient limitations.

Responsibilities

Assist the Executive & Sous chef in all aspects of the Food and Beverage program.
Monitor stocks for ingredients and make appropriate orders within budget.
Check quality of material and condition of equipment and devices used for cooking.
Guide and motivate team to work more efficiently.
Maintain a lean and orderly cooking station and adhere to health and safety standards.