Job Title : Cook II Banquets
Department : Food & Beverage
Property : Lake Tahoe
Shift : Day
Status : Full-Time

SUMMARY OF JOB PURPOSE
Prepares food, including hot entrees and sauces to specifications in an accurate and timely manner to provide guests with a quality product.

Job Description:
ESSENTIAL FUNCTIONS
* Provides safe and wholesome food to our guests.
* Maintains a sanitary and organized work area.
* Demonstrates proper care, storage, use and cleaning of all tools and equipment.
* Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
* Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
* Effectively communicates with other team members, including service and kitchen maintenance personnel.
* Portions, prepares and presents meats, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.

Qualifications:
ESSENTIAL QUALIFICATIONS
Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
EDUCATION: Specialized training in broiler cooking

EXPERIENCE: Minimum of 5 years as a Cook 1

ABILITIES:
* Ability to understand and respond to written order, recipes and directs in English.
* Ability to correctly lift and transport objects weighing up to 50 lbs.
* Ability to work a minimum of 8 hours with appropriate mobility and endurance.
* Ability to work flexible time periods as required of a cook in a resort environment.
* Ability to recognize different cooking oils and their cooking temperatures.
* Ability to use knives, other hand-held instruments and other food preparation equipment.
* Must have a sense of urgency to serve customers properly
* Ability to perform all duties of a Cook’s Helper/Pantry Person and Cook I
* Ability to work unsupervised.
* Ability to coach other cooks in a team environment.
* Ability to portion, prepare and present meat, poultry and fish entrees; pastas, vegetables, pan sauces and butter sauces.
* Knowledge of the “mother sauces” (espagnole, veloute, béchamel, and tomato) and butter sauces and clear, thick and regional soups with appropriate garnishment.
* Additional skills required theme, cuisine or cooking style of the assigned kitchen or restaurant.

This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.

Apply Online