Seasonal (August- November) & Full Time Line Cook - (3-5+ years of experience required)

Job Description

Job Description

Salary: $19-$22/hr DOE

Job description:

The Lodge & Spa at Three Forks Ranch is seekingLine Cooks.

Seasonal job runs:NowthroughNovember 5th

Three Forks Ranch, an exquisite guest destination, partnered with the top-ranked Mayo Clinic to form an unparalleled partnership in the Wellness Industry.

The Line Cook role is toessentially prepareand cook all menu items to the Director of Food & Beverage's S.O.P.s andmaintainthe cleanliness and food safety standards set by Three Forks Ranch.

Essential Functions:

• Takes care of daily food preparation and duties assigned by the Director of Food & Beverage/Kitchen Coordinatorto meet the standard and the quality of 3 Forks Ranch

• Follows the instructions and recommendations from the Director of Food & Beverage to complete the daily tasks

• Coordinates daily cleaning duties with the Director of Food & Beverage/Kitchen Coordinator

• Responsible to supervise dishwashers

• Able to estimate the daily production needsutilizingdaily expo sheet and checking the quality of raw and cooked food products to ensure that standards are met

• Ensure that the production, preparation, and presentation of foodare of the highest quality at all times

• Ensure highest levels of guest satisfaction, quality,operatingand food costs on an ongoing basis

• Knowledge of all standard procedures and policiespertaining tofood preparation, receiving,storageand sanitation

• Full awareness of all menu items, their recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate andmaintainall department equipment and reporting of malfunctioning.

• Daily cleaning of all equipment, benches,floorsand any other cleaning task set out by the Director of Food & Beverage orKitchen Coordinator.

• Ensure effective communication between staff bymaintaininga secure and friendly working environment

• Establishing andmaintainingeffective inter-departmental working relationships

• Personally responsible for hygiene, safety and correct use of equipment and utensils

• Ability to produce own workin accordance witha deadline and toassistand encourage others in achieving this aim

• Checks periodically expiry dates and proper storage of food items in your area

• Consults daily with Director of Food & Beverage on the daily requirements, specialordersand any last-minute requests.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty

• Daily feedback collection andreporting ofissues.

• Assess quality control and adhere to hotels service standards

• Carry out any other duties as required by management

Competency:

• Possess good knife skills

• A high standard of spoken and written English

• Possess knowledge of all modern cooking techniques, including but not limited to; sous vide cooking, broiling, poaching, pan searing, braising, smoking, roasting, frying, baking, pickling...

• Have a strong knowledge of various world cuisines, including but not limited to; Modern American, Classic French, Italian, Spanish, Central American, South American

• Possess at least a basic knowledge in all sections of the kitchen; sauce, vegetable, butchery, salad, pastry, garde-manger, grill, stoves
  

Work Environment:As previously touched upon, the Line Cookis responsible forensuring that the cleanliness of the kitchen and all kitchen equipment ismaintainedto the higheststandards following guidelines set out by the Director of Food & Beverage/Kitchen Coordinator. This is to ensure that all kitchen staff are working in a hygienic and safe environment.

Physical Demands:The physical demands of the role include but not limited to; being on your feet forlong periodsof time, bending, using step ladders,lifting upto 50lbs, working in a hot environment, working in a cold environment

Hours of Work:Expected hours of work vary by season and business demands. During times of having no guests in-house, a minimum of40 hoursper week isrequired.

Preferred Education and Experience:It is preferred that you have a culinary degree with at least 2 yearsonthe jobexperience. You must have at least 2 years of experience in either a high-end restaurant and/or hotel.

Disclaimer:This job description is not designed to cover orcontaina comprehensive listing of activities, duties or responsibilities that arerequired ofthe employee. Activities,dutiesand responsibilities may change, or new ones may be assigned at any time with or without notice

Benefits:

• Hourly wage ranges from $19-22/hr; rate based on experience.

• Housing, including electric,propaneand snow removal;rent dependent on shared/single room- NO Pets

• Phone, internet, and cable;no cost

• Breakfast, lunch, and dinner365 daysof the year;no cost

• 24-hour staff gym

• Employee discount on spa services, wellness classes, outdoor activities, gift shop

A car isrequiredas the ranch is veryspread out.

We are not sponsoring any Visa'sat this time.

Pleasenotewe are 40 miles from the closest town (Steamboat Springs, CO). Applicants must love the outdoors and thrive in living in a secluded area. Visit our website to better understand who weare

Job Type:Seasonal

Benefits:

• Paid training

• Discounted Services

• All Meals on shift or not (3 meals/day)

• Use of all staff facilities and amenities

Education:

• High school or equivalent (Preferred)

Experience:

• Line Cook: 2 years (Preferred)

• Cook: 2 years (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Required)

• Night Shift (Required)

Ability to Relocate:

• Slater, CO:Relocatebefore starting work (Required)

Work Location: In person