Trail's End Cafe Cook - FT

Trails End Caf Cook

The ideal Trails End Caf Cook for Bear Creek is a guest service focused individual with the ability to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member of the Trails End Caf BOH team, executing established menu items ensuring a high-quality food experience fulfilling our dining standards.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements

Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

Complete opening duties:

Set up workstation with required tools, equipment and supplies

Inspect the cleanliness and working condition of all tools, equipment and supplies.

Check production schedule and pars

Establish priority items for the day

Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks

Transport supplies from the Storeroom and stock in designated areas

Start prep work on items needed for the menu of the day

Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service

Inform the Executive Chef of any shortages before the item runs out

Inform F&B service staff of 86'd item and amount of available menu specials throughout the meal period

Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests

Maintain proper storage procedures as specified by Health Department and Hotel requirements

Closing Duties:

Return all food items to the proper storage areas

Wrap, cover, label and date all items being put away

Straighten up and organize all storage areas

Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves

Return all unused and clean utensils/equipment to the specified locations

Turn off all equipment not needed for the next shift

Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor

Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately

Contribute to the team's success by accomplishing tasks and assisting with projects as needed

Maintain knowledge and compliance with departmental policies, service procedures, and standards

Work as a team member to ensure our guests have the best possible experience

Understand emergency procedures and be able to apply them when necessary

Report any incidents, property damage or injuries immediately to Manager/Supervisor

Attend department meetings and training sessions as necessary

Other duties as assigned by Manager and/or Supervisor

Support Southern Management's Mission, Vision, and Values

Comply with Bear Creek and Southern Management's policies and procedures

Must be at least 18 years of age

1-2 years previous kitchen/cooking experience preferred

Availability during peak operating times, i.e.: weekends, holidays and special events

Basic cooking skills and knowledge

Knowledge of health and safety regulations

Strong organizational and time management skills

Compute basic arithmetic and mathematical calculations

Perform job functions with attention to detail, speed and accuracy

Follow directions thoroughly

Work cohesively with co-workers as part of a team

Work with minimal supervision

Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction

Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assessment of these elements is focused primarily on the physical demands of the job - not the physical capacities of the worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing, and pulling).

Climbing Ramps/Stairs : Ascending or descending ramps and/or stairs using feet and legs. Hands and arms may be used for balance (e.g., to hold a railing). Note: Stairs involved in commute/getting into building are excluded if work is always performed in one building. Stairs onto a vehicle or a piece of machinery/equipment are included.

Communicating Verbally : Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly, or quickly.

Fine Manipulation : Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm as in gross manipulation.

Gross Manipulation : Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand.

Hearing Requirements : The ability to hear, understand, and distinguish speech and/or other sounds (e.g., machinery alarms, medical codes/alarms).

Lifting/Carrying : Lifting is to raise or lower an object from one level to another (includes upward pulling). Carrying is to transport an object -- usually by holding it in the hands or arms but may occur on the shoulder. Up to 50 pounds

Near Visual Acuity : Clarity of vision at approximately 20 inches or less (i.e., working with small objects or reading small print), including use of computers.

Pushing/Pulling : May involve use of hands/arms, feet/legs, and/or feet only done with one side of the body or both sides.

Reaching At/Below Shoulder Level : Extending hand and arms from 0 up to 150 degrees in a vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.

Reaching Overhead : Extending hands and arms in a 150 to 180 degrees vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.

Standing/Walking : Standing is to remain on one's feet in an upright position at a workstation without moving about. Walking is to move about on foot.

Stooping : Bending the body downward and forward by bending the spine at the waist - requiring full use of the lower extremities and back muscles.

Environmental Conditions

Extreme Cold: Exposure to non-weather-related temperatures that are:

32 degrees or colder if the exposure is for less than 2/3 of the workday

Extreme Heat: Exposure to non-weather-related temperatures that exceed:

85 degrees in a humid atmosphere

90 degrees in a dry atmosphere

Noise Intensity Level: The noise intensity level to which the worker is exposed in the job:

Loud

Restaurant kitchen environment.