Goldener Hirsch Cook II - Year Round (Project Management)

PURPOSE OF POSITION: A Goldener Hirsch Cook II is responsible for timely and accurate completion of assigned duties in a professional manner, following company and departmental policies and procedures during their entire employment with Deer Valley.

SPECIFIC JOB REQUIREMENTS:
Previous cook experience requiredMaintain open, constructive channels of communication with all co-workers and supervisors in, and apart from, your own departmentDemonstrate a good attitude and cooperative nature when interacting with coworkers and other departmentsFollow directions from your Supervisor and ask questions about aspects of assigned duties you may not understandWhen 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 Supervisors immediate attention for swift resolutionStanding for long periods of timeLifting and carrying 25-50 pounds

JOB DUTIES AND RESPONSIBILITIES:
FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valleys high standards. Dishes should adhere to production standards and time constraints. 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.