Job Title: Cook II
Department: Food & Beverage
Reports To: Lodge Kitchen Manager
Prepares and cooks meals for customers of restaurant by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
• Cooks foodstuffs in quantities according to menu and number of persons to be served.
• Bakes breads and pastry. Cuts meat. Washes dishes.
• Greets and serves guests and FOH staff in a courteous manner.
• Directs activities of one or more workers who assist in preparing and serving meals.
• Ensure all food is prepared, cooked and presented according to health department regulations and safe food handling practices.
• Maintain a clean, stocked and organized work area including freezer(s), refrigerator(s) and storage areas.
• Demonstrated knowledge to work all cook stations in restaurant.
• Demonstrated ability to cook to order in table service restaurants
• Ability to verbally communicate with guests and staff in English.
• Other duties as requested by Lodge Kitchen Supervisor/Manager, F&B management team, or General Manager
• Be knowledgeable about the Stevens Pass Ski Area, the products and services available in restaurant and the food being served to guests.
• Show up to work on time and in uniform.
• Demonstrate a positive attitude toward the workplace, co-workers, and the guests.
• Communicate with co-workers, supervisors, and managers effectively regarding personal and work issues.
• Ability to work unsupervised in a manner that is professional and consistent with Cascadian Kitchen policies and procedures.
• Ability to use good judgment when dealing with customer service situations and other situations that are not clearly defined by standard operating procedures.
• Will assist enthusiastically when asked to help out in other areas of either the Cascadian Kitchen or other Food and Beverage departments.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
AA degree or equivalent in experience in related industry. A minimum of one year working as a cook I, or applicable training. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak English effectively with guests and fellow workers. Basic arithmetic skills required. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be flexible with the changing dynamics of a seasonal business.
CERTIFICATES, LICENSES, REGISTRATIONS
Washington state food handler’s license.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include color vision, peripheral vision, depth perception, and ability to adjust focus. The employee is occasionally exposed to outside weather conditions.