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Tuhaye Cafe Cook III

Description

TALISKER CLUB

Talisker ranks in Barron’s “BEST PLACES FOR SECOND HOMES” for 2^nd year in a row
Robb Report names Talisker Club “BEST OF THE BEST” for MOUNTAIN RESORT COMMUNITY
Travel + Leisure Golf ranks Talisker Club # 8 in “AMERICA’S TOP 100 GOLF COMMUNITIES”

 Cook II 
 

POSITION SUMMARY

Perform a variety of skilled tasks in food preparation, cooking and presentation. Oversee food preparation and service for a meal shift.

DUTIES/RESPONSIBILITIES

• Provide superior service to our members and guests at all times.   
• Interacting with members and respond to all membersin a courteous, efficient manner.
• Assist with setting up and stocking work areas with all necessary food, supplies and equipment.
• Assist with the preparation of breakfast menu orders as well as cooking basic sauces, soups and vegetable dishes; butchering meats, poultry and fish.
• Perform a variety of more complex cooking tasks, such as sautéing.
• Assist with the proper plating of meals.
• Assist with the preparation of various entrees and side dishes.
• Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese, and the like.
• Ensure that foods are maintained at proper temperatures for serving.
• Ensure that established health and safety procedures are followed.
• Monitor all foods for quality of taste, texture and appearance.
• Monitor all food production methods for cost and time efficiency.
• Assist with various inventory control and ordering tasks.
• Assist in menu planning for assigned meals/functions.
• Perform other duties as assigned.

Traits/ Qualifications

QUALIFICATIONS

• High School graduation or equivalent, training in a culinary arts school plus two years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Broad base of knowledge and skills in quantity food handling, preparation and cooking.
• Strong understanding of restaurant kitchen operations.
• Previous supervisory experience desirable.
• Knowledge of inventory control, ordering, menu planning, and quality control methods.      
• Strong written and verbal communication skills.
• Must have a valid Food Handler’s Permit.                                                     

WORKING RELATIONSHIP

• Reports to Executive Chef, Chef de Cuisine or Sous Chef.
• Works closely with Servers, Bartender, Dishwashers, etc

PHYSICAL REQUIREMENTS  

• Ability to stand for extended periods of time.
• Ability to bend, lift and carry heavy objects.

This is a great opportunity to work with one of Park City’s fasted growing companies. Excellent wage and benefits offered.