Cook III job in Taos Ski Valley
|Company Type:||Certified B Corporation|
|Industry:||Sports & Physical Recreation|
|Impact Area:||Sports & Fitness|
|Company Name:|| Taos Ski Valley, Inc.|
|State / Province:||New Mexico (NM)|
|City:||Taos Ski Valley|
FOOD & BEVERAGE
Position Title: Cook III
Department: 192 at The Blake Kitchen / F & B
Reports to: Executive Chef, Sous Chef or Night Supervisor
Classification: Full Time, Year-Round
Schedule: 5 days
Taos Ski Valley, Inc. is an at will employer.
This job description is intended to be a broad description of duties. More specific information on duties and policies can be found with your supervisor or in the Employee Handbook. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.
Positions dealing with children or positions that handle cash require a background check. Employment is contingent upon a favorable background check.
Line cooks are expected to prep food in order to set up all stations on the line to prepare for service. Ability to serve menu items while being compliant with the established standards already set in the kitchen. Responsible for following proper plate presentation and garnish all dishes. Ability to broil, grill, fry, and sauté food needed for plates. A line cook will be responsible for maintaining a cleanly and sanitary work area as well as breaking down stations at the end of the night and cleaning at the end of the shift.
Experience in food handling as well as basic prep and knife skills. Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, knives, dish machine, etc. Minimum two years high volume kitchen experience. Good working knowledge of the fundamentals of cooking i.e., sauces, soups, stocks, and cooking procedures. Can handle, store and rotate food properly. Ability to be standing for long periods of time.
Essential Job Functions:
Good ability to communicate while tasking
Past Experience - Minimum three years
Food & Cooking:
- Ability to read & employ math skills to follow recipes
- Advanced in broil, sauté, pantry & fry techniques
- Knowledge of the fundamentals of cooking
- Understanding of proper use of major kitchen equipment
Physical Demands Of Position
Lifting - Weight - # per shift
Up to 10 lbs.+1
Up to 25 lbs.+1
Up to 50 lbs.+1
> 50 lbs. +1
Receiving and Placement of food product as brought into kitchen
Activities - % of Time
Standing - 100
Walking - 100
Sitting - 15
Reaching - 90
Climbing/balance - 50
Talk or Hear - 100
Taste or smell - 100
Outdoors - 25
On Snow - 25
Positive, fast paced, high volume, indoor, open kitchen with multiple heat sources, possible wet surfaces and sharp objects spread throughout work area. Working alone or with others depending on job duties.