SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

17

Job Duties:

The Cook I will provide and maintain high quality standards and procedures in preparing and serving food while keeping the Hotel's restaurant kitchen clean, safe and a sanitary environment in which to work. As such the Cook I performs the following duties: responsible for preparation of all restaurant foods, hot and cold, that meet specifications, guarantees and pays attention to detail with plate presentation; maintain solid knowledge of all food products, sanitation standards, and all policies/ procedures and is able to skillfully apply culinary techniques; working as a team and effectively communicating with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and or employees; ensuring requisitions are processed properly and placed in designated area, assist in lowering food cost and waste, properly label and date all products to ensure safekeeping and sanitation, read and expedite computer tickets for service, produce production list to ensure efficient execution of service, conduct inventory on a regular basis to ensure proper par levels and assist Chef, Assistant Chef, Cooks, Pantry workers, and Kitchen Helpers as needed in the execution of service; and, the guest experience revolves around the food appearance, quality and overall dining experience. WORK SCHEDULE: MINIMUM 35 HOURS PER WEEK. OPEN 7 DAYS PER WEEK. WILL WORK NORMAL 8- HOUR SHIFTS SCHEDULED VARIOUSLY MONDAY - SUNDAY, BETWEEN 6AM - 10:30PM. HOURS AND SHIFTS MAY VARY DUE TO OCCUPANCY. ADDITIONAL WAGE INFORMATION CONTINUED: EMPLOYER MAY INCREASE WAGE BASED ON EXPERIENCE AND/ OR PROVIDE ADDITIONAL PAY FOR PERFORMANCE AND TENURE. OVERTIME MAY BE AVAILABLE BUT IS NOT GUARANTEED.

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

Yes

Months of Experience Required:

36

Special Requirements:

Must have 3 years experience as Hotel or Resort Cook (Please see attached Statement of Temporary Need for justification of experience requirement). Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Pre-employment background check required, cost paid by employer. The pre-employment background check does not favor either U.S. or H-2B workers, they are conducted on an equal basis.

Number of Hours Per Week:

56

Work Schedule (Start/End time):

6:00 A.M. - 10:30 P.M.

Employer Information

Trade Name/Doing Business As:

Montage Deer Valley

Company Name:

Montage Deer Valley, LLC

Location:

Park City, UT 84060

Worksite

Address:

9100 Marsac Ave, Park City, UT 84060

Job Order Details

ETA Case Number:

H-400-21228-524970

Multiple Worksites:

No

Additional Wage Information:

Complimentary meal provided during shift. Continued in F.a.4.

Date Posted:

8/24/2021

Piece Rate Offer

$0.00

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