Cook

PURPOSE OF POSITION This is an entry level position. Depending on job
location and shift, job duties will vary from cooking ala carte,
buffet style set-ups and service, line cook, line set-ups and serving
Ski Butternut Guests. REPORTS TO Food Services Director JOB DUTIES AND
RESPONSIBILITIES – Prior kitchen experience is not required, however
experience does help – Must be able to work well with others, be able to
learn quickly and handle pressure well – Must be flexible with schedule
and available to work weekends and holidays – Able to work in a
fast-paced, sometimes stressful environment – Outstanding guest relation
skills – Able to lift and carry 25-50 lbs, stand for long periods of
time, withstand frequent up-and-down/ twisting/repetitive movements and
reach with hands/arms to handle objects, tools or controls JOB DUTIES
AND RESPONSIBILITIES – Prepare food promptly and efficiently in
accordance with instructions given by the Supervisor and established
production standards and time constraints – Food presentation- Service
lines are kept spotless and containers changed regularly as needed. Food
selections should always be well stocked and appropriately garnished –
Guest service is prompt, friendly and efficient. Guests should be
politely greeted and asked how they may be helped – Work safely to
prevent injury by proper use of knives and other kitchen tools – Work
and service areas are kept clean and uncluttered, especially walk-in
coolers. Proper storage and rotation of food is mandatory to insure
freshness and avoid waste. Left over products must be properly labeled
with name and date and stored in appropriate area of cooler or kitchen.
DATES OF EMPLOYMENT Mid-November to Mid-April 7 AM – 3 PM | 10 AM – 5
PM