SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

25

Job Duties:

• Prepares various foods, under moderate supervision, for restaurant and banquets. • Assist in maintaining appropriate quality and production. • Maintain high pace while cooking for a high-volume restaurant and other functions. • Participates in cost control and ongoing sanitation practices. • Demonstrate faster prep pace according to a prep list provided by a supervisor. Prep may result in basic finished items such as vinaigrette's & dressings. • Basic knife skills and knowledge required. Moves at a steady pace. Can demonstrate/perform basic techniques and explain general safety knowledge. Explain terminology of cuts - dice sizes, julienne, bruniose, etc. Required to wear cut glove while prepping. • Set work area according to station guide • Will label, date, rotate product and keep a clean station. Properly store food in correct and allotted areas. • Assist in the cleaning/organizing all storage areas, clean and/or organize walk in refrigerators and freezers including station reach-ins coolers/freezers, countertops, shelves, and equipment • Complete Food Handler and Allergen training. • Ensure compliance with established health and safety procedures. • Report all observations of damaged/ dangerous equipment. • Conduct and record time and temps at station. • Has awareness of storage areas, labeling and dating. • Takes direction from: Chefs, Sous Chefs, Cook 4’s and outlet managers. Demonstrate teamwork and co-operation with service staff. • Assist Sous Chef and Chef with securing/storing food deliveries with knowledge of food hierarchy placement. Support with communication/notification regarding product outages. 86'd items, product shortages, low inventory items. • Compliance with all company policies and procedures as well as any regulatory requirements

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

Yes

Months of Experience Required:

12

Special Requirements:

One year of relevant professional cooking experience Ability to work at a high pace and be comfortable working with a variety of kitchen equipment Must be minimum 18 years of age Must be able to stand for long periods of time Must be able to lift and carry up to 50 lbs Must read, write, and speak fluently in English 35 hours per week. Shifts available 7 days a week including weekends and holidays. 7:00am - 11pm, 7 days a week including weekends and holidays. (7am-3pm, 2pm-11pm) Hours may vary between outlet. Wage Per Hour: $17.51 - $23.00. Overtime Possible Per Hour at $26.27 - $34.50.

Number of Hours Per Week:

35

Work Schedule (Start/End time):

7:00 A.M. - 3:00 P.M.

Employer Information

Trade Name/Doing Business As:

Steamboat Resort

Company Name:

Steamboat Ski & Resort Corporation

Location:

Steamboat Springs, CO 80487

Worksite

Address:

2305 Mt. Werner Circle, Steamboat Springs, CO 80487

Job Order Details

ETA Case Number:

H-400-22238-441569

Multiple Worksites:

No

Additional Wage Information:

may receive increases based on culinary experrience

Date Posted:

9/21/2022

Piece Rate Offer

$0.00

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