Deer Valley Resort Company, LLC
Mariposa Cook II - Winter 2020-21 (Project Management)
Previous cook experience required
Maintain open, constructive channels of communication with all co-workers and supervisors in, and apart from, your own department
Demonstrate a good attitude and cooperative nature when interacting with coworkers and other departments
Follow directions from your Supervisor and ask questions about aspects of assigned duties you may not understand
When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure. Always avoid confrontational, hostile situations.
When complaints or problems are encountered with guests or other employees, bring the circumstances to your Supervisor's immediate attention for swift resolution
Standing for long periods of time
Lifting and carrying 25-50 pounds
JOB DUTIES AND RESPONSIBILITIES:
FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Sous Chef or Assistant Sous Chef must taste all preparations before they are staged for service.
FOOD PRESENTATIONS: Stations and lines are to be kept clean, sanitary and organized. Mis en place should always be properly stocked and fresh. Make sure all mise-en-place is in sufficient quantities for the evening's counts. Pay close attention to details of prepartion, cooking, plating, garnishing and service timing in conjunction with other stations.
SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS:
Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor of any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down, cleaned and sanitized.
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 labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift.
Keywords: cook, cook II, restaurant, kitchen, deer valley, Park City, UT, winter, seasonal