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Intermediate Cook - The 10th - FT & PT - Summer Seasonal - Vail Mounta

Company: Vail Resorts
Location: Vail
Posted on: May 30, 2019

Job Description:

Intermediate Cook - The 10th - FT & PT - Summer Seasonal - Vail Mounta Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an INTERMEDIATE COOK to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch, as well as executes high end private events. Located at the top of Gondola One at Mid-Vail, The 10th is accessed via Vail's high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. This individual must demonstrate intermediate cooking and knife skills in different stations (saut, grill, pizza, garde manger and expo) and always have a sense of urgency. This candidate will be responsible for ownership and execution of the designated meal service, first tracks (breakfast) including and not limited to deputizing other kitchen crew members and assisting the ware house team & dish area crew members when needed. We are looking for those who thrive on the fast paced hum of the kitchen and find the greatest reward in seeing the joy that an amazing meal provides their guests. Responsibilities include, but are not limited to:Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and serviceResponsible for overall preparation, execution and breakdown of the designated meal serviceResponsible for preparing adequate mise en place for current and upcoming days.Capable of teaching others to use all kitchen equipment, processes and proceduresCommunicates with supervisor regarding volume levels and team assignmentsAssists in the control of food and labor costs by eliminating waste and over productionMakes recommendations for adjusting parsProduces small to large batch goods using advanced and full range of classical cooking techniquesMay select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special dietsIntermediate to advanced knife skillsAble to explain ingredients in the menu and preparation techniquesAble to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredientsAble to work most positions on the culinary line (garde manger, pizza, basic saute, basic grill, fry station, pastry plating)Has 2-3 years of prior experience in a professional kitchenConducts regular prep and finished dish tasting to ensure consistency in quality, taste and presentation.Applies a variety of culinary techniques and practicesMaintains stock levels throughout dayMay be responsible for training employeesApplies Vail Mountain Dining Standards for speed and qualityParticipates in and occasionally supervise kitchen duties to ensure smooth operationsEnsures all coolers, freezers and walk-ins are maintained to the company's, local health inspector's food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures.Responsible for cleaning up your station and ensuring the kitchen - floors, shelves, walk in coolers, walk in freezers, reach ins, low boys, recycle area, loading dock and store room areas are closed down up to standards every day prior to departing for the day upon checking out with the sous chef.Date all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures.Ability to wash dishes and jump into the dish area and/or 3 compartment sink when needed. Qualifications:One year minimum line cooking experience in a fine dining and high volume establishment.Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail.Must be highly organized and always have a sense of urgency.High school diploma or equivalent.Must be able to lift 40+ lbs.Ability to speak read and write in English.Ability to work standing for 8+ hours.Must be 18 years of age or older.Flexibility in scheduling, ability to long hours, work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President's Day Weekend and other holidays as requested.Formal Culinary Training - preferred.ServeSafe or Food Handler's certification (or be able to attain) - required High Volume Fine Dining Experience - preferredIn-person or Skype interview - required Learn More About:The 10 th : Vail Mountain Dining: Grooming Policy: Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. 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 166524

Keywords: Vail Resorts, Vail , Intermediate Cook - The 10th - FT & PT - Summer Seasonal - Vail Mounta, Hospitality & Tourism , Vail, Colorado

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