AM Line Cook I, II, III - $24-28/Hour at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

28.0

Posted On

02 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Techniques, Food Safety, Sanitation, Food Preparation, Menu Knowledge, Communication, Multitasking, Problem Solving, Teamwork, Time Management, Attention to Detail, Customer Service, Cleanliness, Organization, Initiative, Culinary Techniques

Industry

Hospitality

Description

POSITION OBJECTIVE The AM Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant’s Breakfast and Lunch periods 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. ESSENTIAL JOB FUNCTIONS * 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 operation hours. * Set up and break down the workstation based on par levels and daily production needs. * Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, 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, maintain a “Clean As You Go” policy. * Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. * Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation. * Understand storage of food and equipment standards. * Always practice safe work habits to avoid possible injury to self or other employees. * Use Production Charts as specified by hotel’s standards. * Be able to operate and maintain cleanliness of all kitchen equipment. * Assist in storage and rotation of food items according to hotel procedures. * Sign keys out and back under supervision as needed. EDUCATION/EXPERIENCE * High School diploma or equivalent and/or experience in a hotel or a related field preferred. * Culinary experience required. * Must be 18 years or older. 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 maintain confidentiality of information. * Must be able to show initiative, including anticipating guest or operational needs. * Perform other duties as requested by management. PHYSICAL DEMANDS * Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. * Must be able to stand and walk for the majority of an 8-hour shift or longer. * Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. * Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. * Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT * Energetic environment where multiple tasks are being performed at the same time. * Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. * Timeliness for attendance as shifts focus on morning service catering to the breakfast and lunch periods as well as weekends, and holidays to meet the operational needs of the outlet and resort. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: * Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. * The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. * Job duties, tasks, work hours and work requirements may be changed at any time. * Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. * I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection 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 based on 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.

Responsibilities

The AM Cook is responsible for preparing food items for breakfast and lunch while ensuring cleanliness and safety in the kitchen. They must follow standardized recipes and maintain high standards of food quality and sanitation.