Job Type:

Part-time

Description:

• Reports to: Executive Chef
• Exemption Status: Hourly, Non-Exempt

Job Summary:

The Cook is responsible for preparing meals and following establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Additionally, the position requires cooking, cleaning, assisting other cooks and staff, and delivering food in a fast-paced environment.

Supervisory Responsibilities:

None

Education and Experience:

At least one year of proven and related experience is preferred.

Physical Requirements:

• Flexible with schedule, and long hours sometimes required, including working morning, afternoon, nights, holidays, and weekend shifts.
• Ability to be on your feet throughout the entire shift: prolonged periods of standing, bending, stooping, twisting, and walking, including up and down the staircases.
• Ability to prepare and cook food, including repetitive hand and wrist motion.
• Ability to work in a hot, and humid kitchen environment.
• Lifting, carrying, pushing, pulling or otherwise moving objects, products, and supplies up to 50 pounds.

Required Skills/ Competencies:

• Display professional, pleasant, and calm demeanor.
• Must embody Dunraven guest-oriented attitude at all times.
• Ability to multi-task and perform duties quickly, and accurately in a fast-paced environment.
• Must be able to read, write and speak conversational English.
• Must work well as a team, including both front of the house and back of the house.
• Responsible, reliable, punctual, and trustworthy.
• Know and be able to complete job-specific duties for the shift assigned.
• Must be able to follow instructions, and directions set by the manager on duty.
• Must be able to follow the health, safety, and sanitary practices for food handling, and general cleanliness at all times.
• Must be able to follow company policies and procedures at all times.

Essential Duties/Responsibilities:

• Be able to multitask, prioritize and manage time efficiently.
• Be able to quickly memorize complex or multiple orders.
• Be able to work with hot, cold, and hazardous equipment.
• Be able to work as part of a team in a busy kitchen atmosphere.
• Measure and assemble ingredients for menu items.
• Please guests by providing a pleasant dining experience.
• Collaborate with Chefs and Cooks to prepare meals during dining hours.
• Properly store food items at appropriate temperatures.
• Rotate stock items as per established procedures.
• Restock kitchen for subsequent shifts.
• Execute cold food production in accordance with standards of plating guide specifications.
• Complete hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients, and assembling and refrigerating cold ingredients.
• Store leftovers according to established standards.
• Complete cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Instructs employees in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining the work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Perform and complete the cook’s opening, closing and prep work in a timely manner. All cooks are responsible for the state in which they leave Dunraven.
• Complete job responsibilities and performance objectives in a timely and effective manner, in accordance with Dunraven policies and procedures.
• Adhere to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Adhere to compliance with operational standards, company policies, federal/state/local laws, and ordinance.
• Attend any scheduled training, complete any quizzes or homework assigned by the manager.
• Keep Chef-on-duty (Manager) promptly and fully informed of all issues, and take prompt corrective action where necessary.

Other Duties:

• Operate the industrial dishwasher, properly washes, stacks, and stores china, glassware, silverware, cookware, and storage containers.
• Store and rotate stock according to established procedures of dry pantry, walk-in coolers, and freezers; and report any damaged or missing goods to Chef-on-duty (Manager).
• Provide training to employees when required.
• Perform all other duties and responsibilities assigned at the discretion of management.

**While this job description is intended to be as accurate a reflection as possible of the requirements of the job, it is by no means an exhaustive list of duties, responsibilities and qualifications. The management reserves the right to add or remove duties from particular jobs when business needs dictate and employees are held accountable for all duties of this job.

Compensation:
Hourly base pay, bi-weekly

Tipped Position:

No

Benefits:

401k, Colorado sick leave, shift meal, employee discounts, employee events and activities

Work Remotely:

No

Work Location:

Dunraven at the Estes Park Resort

Salary Description:

$16.00 - $20.00 per hour