Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. The Intermediate Cook is responsible for performing a variety of skilled tasks in food preparation, cooking and presentation, and additionally oversee food preparation and service for a meal shift and/or banquets within a large restaurant operation. Responsibilities include, but are not limited to: Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen Understands and operates basic cooking equipment such as fryers, pizza oven and kettles All of our team members are typically required to wash dishes one shift per week Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards Proactively greet guests and take food orders Continually demonstrate a high level of guest service excellence Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines Typically requires supervision from a more senior culinary team member May perform other duties and responsibilities as assigned Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service Capable of teaching others to use all kitchen equipment, processes and procedures Intermediate to advanced knife skills Able to explain ingredients in the menu and preparation techniques Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients Prepares necessary ingredients to replenish station according to established par levels Ability to follow basic recipe to produce high quality product Ensures food is prepared and presented a high level of quality, visual appeal and consistency Willingness to support and guide entry cooks in performing their responsibilities Requirements Ability to stand for extended periods of time. Ability to bend, lift and carry heavy objects. A minimum of two years of professional cooking experience Broad base of knowledge and skills in quantity food handling, preparation and cooking. Strong understanding of restaurant kitchen operations. Knowledge of inventory control, ordering, menu planning, and quality control methods. Strong written and verbal communication skills. Benefits include: Free Ski passes for employees and dependents Discount lift tickets for friends and family Free ski lessons Discounted lodging, food, gear and mountain shuttles Discounted bike haul & golf Medical, Dental, and Vision plans (full-time positions) 401(k) Retirement Plan Excellent training and professional development Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 280827
Jan 16, 2021
Full time
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. The Intermediate Cook is responsible for performing a variety of skilled tasks in food preparation, cooking and presentation, and additionally oversee food preparation and service for a meal shift and/or banquets within a large restaurant operation. Responsibilities include, but are not limited to: Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen Understands and operates basic cooking equipment such as fryers, pizza oven and kettles All of our team members are typically required to wash dishes one shift per week Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards Proactively greet guests and take food orders Continually demonstrate a high level of guest service excellence Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines Typically requires supervision from a more senior culinary team member May perform other duties and responsibilities as assigned Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service Capable of teaching others to use all kitchen equipment, processes and procedures Intermediate to advanced knife skills Able to explain ingredients in the menu and preparation techniques Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients Prepares necessary ingredients to replenish station according to established par levels Ability to follow basic recipe to produce high quality product Ensures food is prepared and presented a high level of quality, visual appeal and consistency Willingness to support and guide entry cooks in performing their responsibilities Requirements Ability to stand for extended periods of time. Ability to bend, lift and carry heavy objects. A minimum of two years of professional cooking experience Broad base of knowledge and skills in quantity food handling, preparation and cooking. Strong understanding of restaurant kitchen operations. Knowledge of inventory control, ordering, menu planning, and quality control methods. Strong written and verbal communication skills. Benefits include: Free Ski passes for employees and dependents Discount lift tickets for friends and family Free ski lessons Discounted lodging, food, gear and mountain shuttles Discounted bike haul & golf Medical, Dental, and Vision plans (full-time positions) 401(k) Retirement Plan Excellent training and professional development Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 280827
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. Responsibilities for this position include, but are not limited to: Prepares beverages to standards, providing quality beverages consistently for all customers. Clean and clear tables, and neaten service stations and other work areas. Perform routine food preparation tasks as necessary Must be able to multi-task between food service and barista responsibilities Discover customer needs and appropriately suggests product to enhance service Follows health, safety, and sanitation guidelines for all products and areas. Performs cleaning tasks in accordance with the duty rosters and cleaning standards. Presents oneself professionally, and demonstrates clear communication with customers and team members. Takes initiative to learn and improve position Qualifications: High School education plus minimum one year of relevant experience, or a combination of education and experience from which comparable knowledge and skills are acquired - preferred Previous food service experience - preferred Previous barista experience - preferred Good personal hygiene and neat appearance Ability to perform job duties. Good manual dexterity. Ability to deal with customers courteously and efficiently. Basic reading, writing, and math skills. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 278608
Jan 13, 2021
Full time
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. Responsibilities for this position include, but are not limited to: Prepares beverages to standards, providing quality beverages consistently for all customers. Clean and clear tables, and neaten service stations and other work areas. Perform routine food preparation tasks as necessary Must be able to multi-task between food service and barista responsibilities Discover customer needs and appropriately suggests product to enhance service Follows health, safety, and sanitation guidelines for all products and areas. Performs cleaning tasks in accordance with the duty rosters and cleaning standards. Presents oneself professionally, and demonstrates clear communication with customers and team members. Takes initiative to learn and improve position Qualifications: High School education plus minimum one year of relevant experience, or a combination of education and experience from which comparable knowledge and skills are acquired - preferred Previous food service experience - preferred Previous barista experience - preferred Good personal hygiene and neat appearance Ability to perform job duties. Good manual dexterity. Ability to deal with customers courteously and efficiently. Basic reading, writing, and math skills. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 278608
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. The Advanced Cook supervises food preparation and production for breakfast and/or lunch and dinner shifts, and to perform a variety of kitchen management functions, including ordering, inventory control, and assistance in menu planning. In a small restaurant operation, to serve as chef, supervising all food preparation and production and performing all kitchen management functions. Responsibilities include, but are not limited to: Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen Understands and operates basic cooking equipment such as fryers, pizza oven and kettles All of our team members are typically required to wash dishes one shift per week Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards Proactively greet guests and take food orders Continually demonstrate a high level of guest service excellence Prepare food items in accordance with the station guide recipes including portion control and presentation Gathers and portion items ensuring that they are of high quality and serves to guests Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines Attends all allergy and foodborne illness in-service training. Reports all accidents and injuries in a timely manner Complies with all company safety and risk management policies and procedures Participates in regular safety meetings, safety training and hazard assessments Attends training programs (classroom and virtual) as designated Typically requires supervision from a more senior culinary team member May perform other duties and responsibilities as assigned Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service Capable of teaching others to use all kitchen equipment, processes and procedures Oversight of Entry Cooks or Cook I's in a FSR or several in a QSR environment. Assigns or adjusts responsibilities as necessary Communicates with supervisor regarding volume levels and team assignments Assists in the control of food and labor costs by eliminating waste and over production Makes recommendations for adjusting pars Produces small to large batch goods using advanced and full range of classical cooking techniques May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets Intermediate to advanced knife skills Able to explain ingredients in the menu and preparation techniques Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations. Ensures all team members are properly equipped with uniforms, supplies and tools Maintains an organized and efficient flow of production with regards to changes in forecasts and menus Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients Prepares necessary ingredients to replenish station according to established par levels Ability to follow basic recipe to produce high quality product Ensures food is prepared and presented a high level of quality, visual appeal and consistency Willingness to support and guide entry cooks in performing their responsibilities Ability to butcher chicken, fish and shellfish; cut, trim and bone meat Determining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demands Trains new cooks and ensures development of team members through on-going training and effective communication. Recognizes team members for successful achievements and contributions Coaches team members immediately and professionally to minimize deficiencies and provide encouragement Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding food Maintains and reports waste log to supervisors on a daily/weekly basis Checks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisor Checks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labeling Ensures proper rotation, storage temperatures and proper storing procedures are observed Keeps Supervisors apprised of hits/misses from each shift Delegates workload to team members fairly and consistently while continually striving to improve flow of production Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients . Benefits include: Free Ski passes for employees and dependents Discount lift tickets for friends and family Free ski lessons Discounted lodging, food, gear and mountain shuttles Discounted bike haul & golf Medical, Dental, and Vision plans (full-time positions) 401(k) Retirement Plan Excellent training and professional development Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 217347
Jan 16, 2021
Full time
Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak. The Advanced Cook supervises food preparation and production for breakfast and/or lunch and dinner shifts, and to perform a variety of kitchen management functions, including ordering, inventory control, and assistance in menu planning. In a small restaurant operation, to serve as chef, supervising all food preparation and production and performing all kitchen management functions. Responsibilities include, but are not limited to: Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen Understands and operates basic cooking equipment such as fryers, pizza oven and kettles All of our team members are typically required to wash dishes one shift per week Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards Proactively greet guests and take food orders Continually demonstrate a high level of guest service excellence Prepare food items in accordance with the station guide recipes including portion control and presentation Gathers and portion items ensuring that they are of high quality and serves to guests Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines Attends all allergy and foodborne illness in-service training. Reports all accidents and injuries in a timely manner Complies with all company safety and risk management policies and procedures Participates in regular safety meetings, safety training and hazard assessments Attends training programs (classroom and virtual) as designated Typically requires supervision from a more senior culinary team member May perform other duties and responsibilities as assigned Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service Capable of teaching others to use all kitchen equipment, processes and procedures Oversight of Entry Cooks or Cook I's in a FSR or several in a QSR environment. Assigns or adjusts responsibilities as necessary Communicates with supervisor regarding volume levels and team assignments Assists in the control of food and labor costs by eliminating waste and over production Makes recommendations for adjusting pars Produces small to large batch goods using advanced and full range of classical cooking techniques May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets Intermediate to advanced knife skills Able to explain ingredients in the menu and preparation techniques Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations. Ensures all team members are properly equipped with uniforms, supplies and tools Maintains an organized and efficient flow of production with regards to changes in forecasts and menus Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients Prepares necessary ingredients to replenish station according to established par levels Ability to follow basic recipe to produce high quality product Ensures food is prepared and presented a high level of quality, visual appeal and consistency Willingness to support and guide entry cooks in performing their responsibilities Ability to butcher chicken, fish and shellfish; cut, trim and bone meat Determining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demands Trains new cooks and ensures development of team members through on-going training and effective communication. Recognizes team members for successful achievements and contributions Coaches team members immediately and professionally to minimize deficiencies and provide encouragement Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding food Maintains and reports waste log to supervisors on a daily/weekly basis Checks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisor Checks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labeling Ensures proper rotation, storage temperatures and proper storing procedures are observed Keeps Supervisors apprised of hits/misses from each shift Delegates workload to team members fairly and consistently while continually striving to improve flow of production Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients . Benefits include: Free Ski passes for employees and dependents Discount lift tickets for friends and family Free ski lessons Discounted lodging, food, gear and mountain shuttles Discounted bike haul & golf Medical, Dental, and Vision plans (full-time positions) 401(k) Retirement Plan Excellent training and professional development Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 217347
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies), and assisting servers with restocking and service of selections at stations where lines develop during peak business hours. SPECIFIC JOB REQUIREMENTS: Previous cook experience required Maintain open, constructive channels of communication with other kitchen personnel Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, supervisors, and the guests Follow directions from your supervisor and ask questions about aspects of assigned duties you may not understand When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure When complaints or problems are encountered with guests or other employees, bring the circumstances to your supervisor's immediate attention for swift resolution Standing for long periods of time Lifting and carrying 25 to 50 pounds JOB DUTIES AND RESPONSIBILITIES: FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley's high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service. FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day's counts. Attend to details. GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling. SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS: Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned. Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift. Keyword: cook, assistant, stag lodge, level 2, preparation, guest service, seasonal, winter, food, beverage Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION J ob duties will vary from cooking a'la carte, buffet style set-ups and service, line cook, line set-ups and serving Deer Valley Guests. This is an entry level position. SPECIFIC JOB REQUIREMENTS: Prior kitchen experience is not require, however experience does help Must be able to work well with other employees, be able to learn quickly and handle pressure well Must be flexible with schedule and available to work weekends and holidays Able to work in a fast-paced, sometimes stressful, environment Outstanding guest relation skills Able to lift and carry 25 to 50 lbs, stand for long periods of time, withstand frequent up-and-down/ twisting/repetitive movements and reach with hands/arms to handle objects, tools or controls JOB DUTIES AND RESPONSIBILITIES: Prepare food promptly and efficiently in accordance with instructions given by the Supervisor and established production standards and time constraints Food presentation- Service lines are kept spotless and containers changed regularly as needed. Food selections should always be well stocked and appropriately garnished Guest service is prompt, friendly and efficient. Guests should be politely greeted and asked how they may be helped Work safely to prevent injury by proper use of knives and other kitchen tools Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be properly labeled with name and date and stored in appropriate area of cooler or kitchen. Keyword: cook, assistant, stag lodge, level 1, preparation, guest service, seasonal, winter, food, beverage, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
Jan 17, 2021
Full time
Please note this job is located in Park City, Utah. Description PURPOSE OF POSITION: Responsible for maintaining cleanliness and sanitation in the restaurant back of the house area. SPECIFIC JOB REQUIREMENTS: Reliable transportation to and from work Some restaurant experience preferred Standing for long periods of time Must be able to lift and carry 25 to 50 pounds Working conditions are extremely hot/humid JOB DUTIES AND RESPONSIBILITIES: Report to work as scheduled, perform duties as assigned by supervisor or crew leader in strict compliance with Deer Valley Resort Company and back of the house policies Receive, properly clean, and restock flatware, china, glassware and all other operating equipment in an efficient, conscientious manner Properly and efficiently load and operate the Champion dish machine and pot and pan machine, monitoring performance and reporting any unusual instances or changes to supervisor as soon as possible Maintain clean, neat sanitary conditions in the back of the house by making regular rounds of the back of the house cleaning walls, floors, cleaning and organizing shelving, emptying trash containers, and keeping them in designated areas. Also, check all handwash stations to ensure they are clean and equipped with soap and paper towels. Stock all areas with gloves Perform scheduled daily and otherwise scheduled cleaning such as hoods, walk-ins, ovens, grills, drains, hand sinks, kettles, tilt skillet, etc. Exercise caution and care with considerations for safety and expense when using any chemical or mechanical equipment Maintain a close working relationship with supervisor or crew leader in regards to prioritizing duties with the goal of minimal supervision in this area. This is accomplished by developing an awareness of the needs of the different areas of the back of the house as affected by skier count, restaurant reservations, weather conditions, staffing irregularities and other varying conditions Make sure dock area is clean and organized. Put boxes in bailer, checking bailer often during day. If full, use bailing wire to tie bundles of cardboard Check trash compactor often. Clean are if needed. Make sure doors are closed and trash is compacted Cleanliness and sanitation in the back of the house Keyword: steward, dishwasher, dish washer, restaurant, kitchen, winter, seasonal, Stag Lodge, Deer Valley, DV, Park City, Utah, UT Requirements
