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Cook- All Experience Levels

Department: Alpine Caf??, Alpine Chalet
Reports to: Kitchen Manager/Chef
FLSA Status: Non-Exempt
Job Status: Seasonal, Full Time or Part Time
Hours: Varies Updated: 7.31.15
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Summary: Squaw Valley - Alpine Meadows is seeking cooks of all experience levels to work at our on-mountain and base area restaurants. Responsible for daily preparation of a variety food items.
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To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Applicants must be 18 years of age.
Essential Job Responsibilities/Duties/Tasks for all Cook positions include the following; other duties may be assigned:
1. Wash, clean, chop, dice, grate, slice a variety of meat, poultry vegetables and other food items and store under proper food handling procedures.
2. Prepare ready-to-eat products and items for easy preparation during service.
3. Refer to Daily Prep List at the start of each shift for assigned duties.
4. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
5. Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers saut?? burners and refrigeration equipment
6. Inform Kitchen Manager of product shortages, equipment of food quality problems.
7. Attend all safety meetings
8. Assist kitchen stewarding staff as needed.
Education and Experience:
Required:
1. Must have or be able to obtain a California Food Handlers card.
Preferred:
1. High School Diploma or GED
2. One to three months experience in food service or customer service
The Cook 2 is responsible for these additional job duties:
Comprehension of each station, recipes and cooking techniques.
Understanding and daily execution of prep lists
Assist and guide other line cooks and prep cooks on a daily basis for prep and other tasks in the kitchen
Monitor sanitation practices to ensure that employees follow standards and regulations
Additional Education/Experience for Cook 2: Basic culinary skills knowledge and a minimum of 6 months in a professional kitchen.
The Cook 3 is responsible for these additional job duties:
Strong comprehension of each station, recipes and cooking techniques.
Understanding and daily execution of prep lists
Assist and guide other line cooks and prep cooks on a daily basis for prep and other tasks in the kitchen
Monitor sanitation practices to ensure that employees follow standards and regulations
Knowledge of CA Health Code items and checks daily temp logs on refrigerator and prepared food
Additional Education/Experience for Cook 3: Strong culinary skills and a minimum of 6 months in a professional kitchen
Competencies and Job Requirements:
Required:
1. Effective communication skills, oral & written
2. Strong sense of customer service & safety awareness
3. Able to understand and follow verbal and written instructions.
4. Have a neat & clean appearance in compliance with the company grooming standards
5. Punctual, able to report at scheduled start time
6. Work well as part of a team.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment and cleaning agents


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