Boyne Resorts

  • Tubing Line Cook

    Job Locations US-WA-Snoqualmie Pass
    Posted Date 2 weeks ago(2 weeks ago)
    Requisition ID
    2018-4175
    # of Openings
    4
    Resort
    Summit at Snoqualmie
    Position Type
    Seasonal Full-Time or Part-Time
    Season
    Winter
    Targeted Job Start Date
    11/17/2018
    Category
    Mountain Operations
  • Overview

    Are you a team-oriented, culinary focused person with a positive attitude?  Then we want you on our culinary team!  The focus of our line cook role is producing high quality menu items, in a detail-focused work environment based on established standards, guidelines and procedures. Precise, consistent work output is essential.  This requires a high attention to detail and a willingness to handle and complete one task at a time. The job environment is fast-paced. Job knowledge and competency is built through structured step-by-step training and positive, supportive coaching from the food & beverage management team.  Communication with others is based on knowledge of repetitive job routines and procedures gained from sufficient on the job experience. Consistent, error free work based on the brand guidelines are key measures of job performance success.

    Responsibilities

    The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.

    • A line cook is to prepare food, help the in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.
    • Prepare food according to food handling guidelines and cooking procedures.
    • Measure and mix ingredients according to recipe or use record to prepare and prep food items.
    • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
    • Communicate and coordinate production with other cooks and members of the food and beverage team.
    • Possess knowledge and become familiar with all kitchen equipment.
    • Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc.
    • Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking.
    • Plate and proportion food and maintain consistency according to presentation specifications, using records or specs.
    • Label, date and rotate all stored food.
    • Perform closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
    • Other duties as assigned 

    COMPETENCIES

    Success With The Guest -Create a positive impression for our guests. Genuinely welcomes the guest: smiles, makes eye contact, engages the guest in conversation and thanks them for their patronage.

    Work Performance and Job Knowledge -Accuracy, attention to detail, volume of work produced and speed in which it is completed. Such knowledge may be gained from education, experience, training and the ability to adapt to new situations.

    Teamwork -Upbeat and dependable. Demonstrates the ability to cooperate, communicate and work as a team player with co-workers, supervisors, and outside contacts.

    Professionalism -Acts professionally and is respectful of others. Adherence to all uniform standards.

    Attendance/Punctuality -Communicates absences and schedule changes in a timely manner.  Promptness in reporting to work and adherence to break and lunch schedules.

    Safety -Demonstrates safety consciousness with guests, resort and co-workers.  Attends safety meetings and adheres to safety codes and procedures.

    Qualifications

    Basic knowledge of methods and procedures related to food service industry. must be able to optain food handlers permit. Three to six months related experience and/or training; or equivalent combination of education and experience preferred.

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