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Location: Sanctuary Camelback Mountain Resort & Spa Prepare all pantry fool items according to standard pantry recipes or, as otherwise specified to ensure consistency of product to the guest. Check and control the proper storage of product, especially on all fresh produce, check on portion control and maintain quality product. Keep all refrigeration, storage, and work area in clean working condition in order to comply with Health Department regulations. Ensure all equipment in work areas is clean and in proper working condition to comply with Health Department regulations. Visually inspect, select and use only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisition for supplies and food items for production in work station. Perform any general cleaning tasks using standard resort cleaning products as assigned by supervisor to adhere to health standards. Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. Perform additional duties as requested by the Chef, Sous Chef and/or Cook I.
Job Code: 235860
# of openings: 1
General preparation and serving of assigned hot menu items, the cleanliness and organization of workstation. Must develop a sense of color and detail, as most of the work is oriented toward eye appeal as well as taste while caring enough to do it well by adhering to the Sanctuary Commitments.
SPECIFIC DUTIES AND RESPONSIBILITIES:
Skills / Requirements
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: Need basic kitchen experience. Working knowledge of the fundamentals of cold food preparation and accepted standards of sanitation. Current Food Handler's Card. Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal skills and positive attitude is a must. Ability to work on slippery surfaces, and work well under pressure. Knowledge of operating all kitchen equipment, such as stoves, ovens, broilers, slicers, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to grasp, lift and/or carry, or otherwise, move or push goods on hand cart/truck weighing a maximum of 100lbs. Ability to listen effectively, to speak and write English clearly. Self-motivated, organized, fast and even-tempered. Willingness to learn, ability to follow directions and develop own skills. Detailed oriented. Must be able to work quickly and safely. Requires extending arms, bending and stooping to reach materials. Ability to stand for the duration of the shift. Good communication skills, able to manage and motivate people.
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities: