Advanced Level Cook - Village at Breckenridge
Company: Vail Mountain
Location: Granby
Posted on: June 26, 2022
Job Description:
If youre hard working and feel exhilarated serving others, youll
feel right at home in our authentic ski town and world-class
mountain resort. As a community of adventurers and discoverers, we
deliver an experience of a lifetime to every single guest that
visits our mountain town. If youre interested in moving mountains
in your career, come work with us at Breckenridge where youll
instantly feel at home. As of Nov. 15, 2021, Vail Resorts will be
requiring all employees across North America to be vaccinated for
COVID-19.Join us now and receive an end-of-season bonus of $2/hour
for every hour worked!The Advanced Cook supervises food preparation
and production for breakfast and/or lunch and dinner shifts, and to
perform a variety of kitchen management functions, including
ordering, inventory control, and assistance in menu planning. In a
small restaurant operation, to serve as chef, supervising all food
preparation and production and performing all kitchen management
functions.Responsibilities include, but are not limited to:
- Understands the proper terms for kitchen equipment/pans and
small wares used in the kitchen
- Understands and operates basic cooking equipment such as
fryers, pizza oven and kettles
- All of our team members are typically required to wash dishes
one shift per week
- Heat or Reheat items for service in accordance with current
applicable federal, state and corporate standards, guidelines and
regulations to ensure high-quality food service is provided
- Clean food preparation areas, cooking surfaces, utensils,
sneeze guards and guest facing areas of their station in accordance
with health and safety standards
- Proactively greet guests and take food orders
- Continually demonstrate a high level of guest service
excellence
- Prepare food items in accordance with the station guide recipes
including portion control and presentation
- Gathers and portion items ensuring that they are of high
quality and serves to guests
- Maintain sanitation, health and safety standards in work areas
including but not limited to temperature checks, wearing gloves and
proper utilization of sanitation buckets
- Responsible for breaking down workstation, cooling food where
necessary in accordance with cooling guidelines and storing in
accordance with proper storage and labelling guidelines
- Attends all allergy and foodborne illness in-service
training.
- Reports all accidents and injuries in a timely manner
- Complies with all company safety and risk management policies
and procedures
- Participates in regular safety meetings, safety training and
hazard assessments
- Attends training programs (classroom and virtual) as
designated
- Typically requires supervision from a more senior culinary team
member
- May perform other duties and responsibilities as assigned
- Functions as experienced cook with the ability to manage a
station or multiple stations maintaining expectations for speed and
service
- Capable of teaching others to use all kitchen equipment,
processes and procedures
- Oversight of Entry Cooks or Cook Is in a FSR or several in a
QSR environment. Assigns or adjusts responsibilities as
necessary
- Communicates with supervisor regarding volume levels and team
assignments
- Assists in the control of food and labor costs by eliminating
waste and over production
- Makes recommendations for adjusting pars
- Produces small to large batch goods using advanced and full
range of classical cooking techniques
- May select recipes per menu cycle, prepare bakery items,
receive inventory and prepare meals for customers requiring special
diets
- Intermediate to advanced knife skills
- Able to explain ingredients in the menu and preparation
techniques
- Demonstrates proficiency in all areas of the kitchen including
stations, menu/ingredients, equipment operation, safety &
sanitation and daily operations.
- Ensures all team members are properly equipped with uniforms,
supplies and tools
- Maintains an organized and efficient flow of production with
regards to changes in forecasts and menus
- Understands and can demonstrate proficiency operating more
advanced cooking equipment such as grills, steamers, robot coupe,
immersion mixers and slicers
- Responsible for basic food preparation tasks, such as cutting
up meat and fish, basic knife handling skills, peeling, slicing,
chopping, measuring and mixing ingredients
- Prepares necessary ingredients to replenish station according
to established par levels
- Ability to follow basic recipe to produce high quality
product
- Ensures food is prepared and presented a high level of quality,
visual appeal and consistency
- Willingness to support and guide entry cooks in performing
their responsibilities
- Ability to butcher chicken, fish and shellfish; cut, trim and
bone meat
- Determining pars for next shift and ensuring prep is
sufficient. Adjust production levels to meet forecast demands
- Trains new cooks and ensures development of team members
through on-going training and effective communication.
- Recognizes team members for successful achievements and
contributions
- Coaches team members immediately and professionally to minimize
deficiencies and provide encouragement
- Responsible for inventories to enable team members to
successfully prepare mise en place
- Consistently checks temperatures in foods and follows proper
procedures in regard to chilling, re-heating and holding food
- Maintains and reports waste log to supervisors on a
daily/weekly basis
- Checks outlet(s) upon arrival to determine status of
outstanding safety or equipment issues and communicates any
concerns to supervisor
- Checks outlet(s) prior to leaving to ensure cleanliness,
equipment shutdown, proper disposal/removal of food and proper
storing and labeling
- Ensures proper rotation, storage temperatures and proper
storing procedures are observed
- Keeps Supervisors apprised of hits/misses from each shift
- Delegates workload to team members fairly and consistently
while continually striving to improve flow of production
- Able to read, interpret, demonstrate culinary fundamentals with
sound knowledge of food handling procedures and food
ingredients.Benefits include:
- Free Ski passes for employees and dependents
- Discount lift tickets for friends and family
- Free ski lessons
- Discounted lodging, food, gear and mountain shuttles
- Discounted bike haul & golf
- Medical, Dental, and Vision plans (full-time positions)
- 401(k) Retirement Plan
- Excellent training and professional developmentThe budgeted
range starts at 17.00 - 19.00. Actual pay will be adjusted based on
experience. The perksinclude afree ski pass, and a set of benefits
including...
- Medical, Dental, Visioninsurance,and a401(k)
retirementplan
- Hourly employees aregenerallyeligible for accruedPaid Time Off
(PTO),Extra Time Off (ETO)and Sick Time. Salaried employees
aregenerallyeligible for Flexible Time Off (FTO)
- Paid Parental Leave for eligible mothers and fathers
- Healthcare & Dependent Care Flexible Spending Accounts
- Life, AD&D, and disability insuranceReach Your Peak at Vail
Resorts.As a community of adventurers and discoverers, Vail Resorts
delivers an experience of a lifetime to our guests and our
employees. Our team is made whole by the brave, passionate
individuals who ambitiously push boundaries and challenge the
status quo. Whether youre looking for seasonal work or the career
of a lifetime, join us today to reach your peak.
Vail Resorts is an equal opportunity employer. Qualified applicants
will receive consideration for employment without regard to race,
color, religion, sex, national origin, sexual orientation, gender
identity, disability, protected veteran status or any other status
protected by applicable law.Requisition ID 416193 Required
Keywords: Vail Mountain, Denver , Advanced Level Cook - Village at Breckenridge, Hospitality & Tourism , Granby, Colorado
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