THE LOOKOUT LINE COOK II

Department: Kitchen

Rate of Pay: $21.00/hour

Shift: Monday through Sunday

• 9:00 am until 5:00 pm
• 1:00 pm until 9:00 PM

Full-time seasonal position - December 24' - April 25' (May be full-time positions available to transfer into in the spring)

Summary: Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

Essential Duties and Responsibilities:

• Properly prepare station to execute food preparation in a sanitary environment.
• Stock station with the appropriate quantity of prepared menu items to quality standards and expected business levels.
• Cook and prepare food according to recipes.
• Plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food.
• Store food at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area prior to checking out with the Chef.
• Contribute to a positive work environment.
• Exhibit intermediate knife skills and understand differences in knife cuts.
• Competently execute the garde manger station for lunch and dinner, and can handle protein portioning and cooking to specified temperature.
• Fill out prep sheets clearly and accurately.
• Multi-task while cooking, prepping and working clean daily.
• Clean and organize coolers before end of shift.
• Minimize waste.

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Two to three years related experience and/or training; or equivalent combination of education and experience.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.
• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
• The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds.
• Must be 18 years of age or older.

Work Environment:

• While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, extreme hot and cold non-weather conditions.
• The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration.
• The noise level in the work environment is usually moderate.

• Employee discounts on dining and resort amenities.
• Training and development opportunities to enhance your skills and career growth.
• Supportive team environment focused on collaboration and personal development.
• Active Season Pass.

• Two to three years related experience and/or training in a culinary environment.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.
• Intermediate knife skills and understanding of knife cuts.