Cook II

SUMMARY Acts as lead in the kitchen. Ensures that crew follows policies and procedures. Assists with training, scheduling, and providing lunch breaks. Must have at least 4 years of experience in a restaurant kitchen. Professionally Cook and create all dishes on the menu. In a timely manner prepare food that will be served to resort guests. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity. ESSENTIAL DUTIES AND RESPONSIBILITIES Including the following. Other duties may be assigned. Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. Follow guidelines set forth and recipes to create dishes. Observe and test foods to determine if they have been cooked sufficiently. Portion, arrange and garnish food so it can be served to resort guests. Clean food preparation areas, cooking surfaces and utensils. Cook II must be able to work various stations on the line. Flexible working hours.? Some job sharing may be required. This is not an exhaustive list and other duties may be assigned, as necessary. RESPONSIBILITIES TO SAFETY: Protect the safety of self, co-workers, and resort guests. Report any potentially harmful equipment or situations to the immediate supervisor without delay. Report safety-related accidents and incidents at once to immediate supervisor. Follow all company and department safety policies and procedures. Operate equipment safely so that it will not lead to injury to yourself or others. Drive in accordance with the law and resort policies. SUPERVISORY RESPONSIBILITIES This job has no supervisory responsibilities.