COOK
Company: Aspen Meadows Resort
Location: Aspen
Posted on: September 13, 2022
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Job Description:
The Cook is responsible for preparing all food items, based on
standardized recipes, for the Restaurants, Room Service, Employee
Cafeteria and Banquets, while maintaining the highest standards to
produce an appealing and appetizing product. He/she is also
responsible for ensuring the cleanliness, sanitation and safety in
the kitchen and work areas while minimizing waste and maximizing
cost/production ratio.
Education & Experience
-High School diploma or equivalent and/or experience in a hotel or
a related field preferred.
-Culinary experience required.
Physical Requirements
-Flexible and long hours sometimes required.
-Medium work - Exerting up to 50 pounds of force occasionally,
and/or 20 pounds of force frequently or constantly to lift, carry,
push, pull, or otherwise move objects.
-Ability to stand during entire shift
-Ability to withstand temperature variations both hot and cold.
General Requirements
-Maintain a warm and friendly demeanor at all times.
-Must be able to effectively communicate both verbally and written,
with all level of employees and guests in an attentive, friendly,
courteous and service oriented manner.
-Must be effective at listening to, understanding, and clarifying
concerns raised by employees and guests.
-Must be able to multitask and prioritize departmental functions to
meet deadlines.
-Approach all encounters with guests and employees in an attentive,
friendly, courteous and service-oriented manner.
-Attend all hotel required meetings and trainings.
-Maintain regular attendance in compliance with Salamander Hotels &
Resorts Standards, as required by scheduling, which will vary
according to the needs of the hotel.
-Maintain high standards of personal appearance and grooming, which
includes wearing the proper uniform and nametag.
-Comply with Salamander Hotels & Resorts Standards and regulations
to encourage safe and efficient hotel operations.
-Maximize efforts towards productivity, identify problem areas and
assist in implementing solutions.
-Must be effective in handling problems, including anticipating,
preventing, identifying and solving problems as necessary.
-Must be able to understand and apply complex information, data,
etc. from various sources to meet appropriate objectives.
-Must be able to cross-train in other hotel related areas.
-Must be able to maintain confidentiality of information.
-Must be able to show initiative, including anticipating guest or
operational needs.
-Perform other duties as requested by management.
Fundamental Requirements
-Have thorough knowledge of menus and the preparation required,
according to hotel standards.
-Maintain cleanliness and organization of all storage areas.
-Complete necessary food and station preparation prior to the
opening of the restaurant in order to ensure that guests are served
promptly and efficiently during the Restaurant and Room Service
operating hours.
-Prepare and display buffet food items according to the hotel
standards.
-Proficiency in the following cooking techniques: charbroiling,
poaching, deep-frying, saut--, braising, roasting and
par-cooking.
-Recognize quality standards in fresh vegetables, fish, and dairy
and meat products.
-Knowledge of herbs and spices and proper use of each.
-Maintain clean and sanitary environment with knowledge of proper
handling, storage, and sanitation.
-Prepare food for Banquets, as required, following specifications
on Banquet Event Orders.
-Prepare and service food for the Employee Cafeteria as specified
by the Chef or Kitchen Supervisor.
-Prepare all foods following hotel standard recipes. Preparation of
specials will be under the direction of the Chef or Kitchen
Supervisor.
-Breakdown buffets and kitchen line, storing food and equipment
properly at the end of each meal period.
-Work banquet food station as scheduled by the Chef or Kitchen
Supervisor.
-Know the location and operation of all fire extinguishing
equipment.
-Practice safe work habits at all times to avoid possible injury to
self or other employees.
-Use Production Charts as specified by hotel's standards.
-Be able to support any position in the Kitchen that is in need of
help.
-Follow all Health Department and Company regulations in regards to
food and storage standards and safety.
-Be able to operate and maintain cleanliness of all kitchen
equipment.
-Maintain a "Clean As You Go" policy.
-Assist in storage and rotation of food items according to hotel
procedures.
-Sign keys out and back in under supervision as needed.
Salamander Hotels & Resorts is an equal opportunity employer. All
aspects of employment including the decision to hire, promote,
discipline, or discharge, will be based on merit, competence,
performance, and business needs. We do not discriminate on the
basis of race, color, religion, marital status, age, national
origin, ancestry, physical or mental disability, medical condition,
pregnancy, genetic information, gender, sexual orientation, gender
identity or expression, veteran status, or any other status
protected under federal, state, or local law. Salamander is a
drug-free workplace and participant in E-Verify
Keywords: Aspen Meadows Resort, Aspen , COOK, Hospitality & Tourism , Aspen, Colorado
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