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COOK II
Summary
COOK II
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 1 Yellowstone Club Trail, Big Sky, MT 59716, USA |
COOK II
Description
The Cook is responsible for:
• Preparing food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Keeping waste in the kitchen to a minimum.
• Understanding and implementing the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitoring all food quality and presentation while preparing food.
• Stocking and rotating food; alerting the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Safely operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advising in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Control food items requested, ensuring stock is maintained without over production.
• Demonstration of proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Ensuring the correctness of the temperature of appliances and food.
• Preparing cold food items while adhering to recipe file while monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
Experience/Education Required
• High school diploma, GED or vocational training or job-related course work required
• Three to five years’ experience as Line Cook.
Experience/Education Preferred
• Formal Culinary training; Experience as a Line Cook in resort or club setting; ServSafe certification.
Required Skills
• Reading and following recipes to meet quality, presentation, and preparation standards
• Operation of various commercial kitchen appliances
• Knowledge of basic food preparation and storage practices
• Preparing food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Keeping waste in the kitchen to a minimum.
• Understanding and implementing the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitoring all food quality and presentation while preparing food.
• Stocking and rotating food; alerting the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Safely operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advising in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Control food items requested, ensuring stock is maintained without over production.
• Demonstration of proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Ensuring the correctness of the temperature of appliances and food.
• Preparing cold food items while adhering to recipe file while monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
Experience/Education Required
• High school diploma, GED or vocational training or job-related course work required
• Three to five years’ experience as Line Cook.
Experience/Education Preferred
• Formal Culinary training; Experience as a Line Cook in resort or club setting; ServSafe certification.
Required Skills
• Reading and following recipes to meet quality, presentation, and preparation standards
• Operation of various commercial kitchen appliances
• Knowledge of basic food preparation and storage practices
The Cook is responsible for:
• Preparing food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Keeping waste in the kitchen to a minimum.
• Understanding and implementing the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitoring all food quality and presentation while preparing food.
• Stocking and rotating food; alerting the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Safely operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advising in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Control food items requested, ensuring stock is maintained without over production.
• Demonstration of proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Ensuring the correctness of the temperature of appliances and food.
• Preparing cold food items while adhering to recipe file while monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
Experience/Education Required
• High school diploma, GED or vocational training or job-related course work required
• Three to five years’ experience as Line Cook.
Experience/Education Preferred
• Formal Culinary training; Experience as a Line Cook in resort or club setting; ServSafe certification.
Required Skills
• Reading and following recipes to meet quality, presentation, and preparation standards
• Operation of various commercial kitchen appliances
• Knowledge of basic food preparation and storage practices
• Preparing food items for Members and guests using a quality predetermined method in a timely and consistent manner.
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist.
• Keeping waste in the kitchen to a minimum.
• Understanding and implementing the basic culinary tasks and procedures such as FIFO, labeling and sanitation.
• Monitoring all food quality and presentation while preparing food.
• Stocking and rotating food; alerting the Sous Chef in regard to low inventory items.
• Work on the line, salad station, and prep station or any other stations as needed.
• Control the pace of the food orders and set the tone for the ticket flowing process.
• Test foods to determine if they have been cooked sufficiently.
• Safely operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill.
• Advising in the preparation of ingredients for cooking, including portioning, chopping, and storing food.
• Control food items requested, ensuring stock is maintained without over production.
• Demonstration of proper production of food items, working efficiently to achieve maximum productivity.
• Assist in the set-up and break down of work station.
• Ensuring the correctness of the temperature of appliances and food.
• Preparing cold food items while adhering to recipe file while monitoring taste and visual appearance.
• Cut, trim, and bone meats and poultry for cooking.
Experience/Education Required
• High school diploma, GED or vocational training or job-related course work required
• Three to five years’ experience as Line Cook.
Experience/Education Preferred
• Formal Culinary training; Experience as a Line Cook in resort or club setting; ServSafe certification.
Required Skills
• Reading and following recipes to meet quality, presentation, and preparation standards
• Operation of various commercial kitchen appliances
• Knowledge of basic food preparation and storage practices
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 1 Yellowstone Club Trail, Big Sky, MT 59716, USA |
Skills
Other
By applying you confirm you have these skills.
YC Culinary
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
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1 Yellowstone Club Trail, Big Sky, MT 59716, USA