Boyne Resorts

  • Cook

    Job Locations US-ME-Newry
    Posted Date 4 weeks ago(9/25/2019 2:10 PM)
    Requisition ID
    2019-6269
    # of Openings
    60
    Resort
    Sunday River
    Position Type
    Seasonal Full-Time or Part-Time
    Season
    Winter
    Targeted Job Start Date
    10/4/2019
    Category
    Food and Beverage
  • Overview

    Join the outstanding Food & Beverage team at Sunday River and help us serve up delicious meals to our guests with a smile.

     

    The right candidate for this job will enjoy cooking for 6-12 hours at a time, 40+ hours per week. This position involves working on your feet, climbing stairs, and pushing, pulling, and lifting up to 50 pounds at a time. Shifts for this position are available AM and PM and will include weekends and holidays.

     

    We're looking for someone who can be flexible about schedules and work load, excited to work as part of a team, and able to stay composed and professional during high-pressure situations. Apply today and find your happy (work) place!

     

    Sunday River is seeking any of the three following levels of qualifications:

     

    A Cook I takes directions from the kitchen supervisor or chef regarding how to prep and prepare food items according to recipe standards and food safety standards. A high school degree or equivalent is preferred, but not required. This is an entry-level position.

     

     A Cook II performs most kitchen duties with speed and accuracy, and is able to work with limited supervision from the kitchen supervisor and chef. A high school degree or equivalent and 1-2 years' related experience is required. Cook IIs are able to:

    • Prep foods efficiently, as well as to exact specifications and standards
    • Handle kitchen cutlery safely, efficiently, and with confidence, and operate all kitchen equipment safely
    • Retain information for future use, and apply common sense understanding to carry out instructions
    • Have a sound understanding of culinary terminology
    • Use sound culinary principles routinely
    • Maintain a high level of sanitation, health and safety standards
    • Work diligently, without distractions, and well with others
    • Work in a team setting and be open to feedback and team success
    • Prepare line items with consistent results with both ease and efficiency
    • Identify meats and fish as well as the proper prep for each
    • Look for and eliminate waste in food prep
    • Practice proper food storage principles
    • Understand nutrition and portion control along with food costing
    • Supervise other employees on an as-needed basis

    A Cook III is one of the most experienced and efficient workers in the kitchen and has mastered all stations, displays strong leadership skills, and is a positive influence on other team members. Cook IIIs will have a high school degree or equivalent, an Associate's Degree in Hospitality or the Culinary field or equivalent, 5 years' related experience, and a valid driver's license. Cook IIIs are able to:

    • Prepare stocks, soups, and sauces
    • Make salads, vinaigrettes and dressings
    • Prepare various hors d'oeuvres and appetizers
    • Prep, trim and portion all protein items
    • Break down whole fish, shellfish, and crustaceans
    • Grill meats to exact specifications
    • Roast, braise, poach, and saute foods to exact specifications
    • Store foods safely, according to the health food standards
    • Assist the chef in assembling daily prep lists
    • Communicate effectively with all department personnel
    • Read and update banquet event orders and execute them in a timely manner
    • Assist with quality control and supervising other kitchen personnel when needed
    • Help manage portion control and food costing, along with customers special dietary needs
    • Assist with orientation and training of new employees, and report any maintenance needs to supervisor

    Responsibilities

    • Be on time, respectful, and dependable
    • Respond to guests needs promptly.
    • Accept responsibility for own actions, and follow through on commitments.
    • Follow company policies and procedures, and support company goals and values
    • Be able to take direction from supervisors or chef
    • Retain information and understand basic culinary terminology
    • Be motivated to learn basic culinary principles
    • Maintain sanitation, according to health and safety standards
    • Be able to identify various fruits, vegetables, herbs, as well as kitchen equipment and utensils
    • Be able to work well with others as a team and without distraction
    • Prep foods according to the recipe and kitchen standards
    • Handle kitchen cutlery efiiciently and safely
    • Cover, label, and date food items and store them properly
    • Prepare line items in a timely manner
    • Maintain a clean work station which includes cleaning and sanitizing after each task
    • Follow grooming standards including a clean uniform and nametag that can be clearly seen
    • Complete any other duties as assigned or required to ensure our excellent service and commitment to 100% guest satisfaction
    • Operate at all times under the guidelines of Boynes Brand StandardsOperate within Local, State, Federal and Sunday River guidelines, laws, and health code

    Qualifications

    Varies for Cooks I, II, and III.

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