Cook at Rimrock Hotel

Job Description

• Food Preparation: Prepare ingredients for cooking, including washing, cutting, and chopping vegetables, meat, and other food items. Follow recipes and portion sizes to ensure consistency in flavor and presentation.
• Cooking and Seasoning: Cook and season dishes according to established recipes and culinary standards. Monitor cooking temperatures and times to ensure food is cooked safely and to the desired level of doneness.
• Menu Execution: Execute menu items efficiently and accurately, coordinating with other kitchen staff to ensure timely service and customer satisfaction.
• Food Presentation: Plate and garnish dishes attractively, paying attention to detail and presentation to enhance the dining experience for guests.
• Quality Control: Monitor food quality throughout the cooking process, tasting and adjusting seasoning as needed to achieve optimal flavor profiles.
• Kitchen Hygiene: Adhere to strict hygiene and sanitation standards, including proper food handling, storage, and cleaning procedures to prevent cross-contamination and ensure food safety.
• Inventory Management: Assist in inventory management by monitoring stock levels, rotating perishable items, and notifying supervisors of any shortages or discrepancies.
• Equipment Maintenance: Maintain kitchen equipment in good working condition by following maintenance procedures, cleaning equipment after use, and reporting any malfunctions or issues to supervisors.
• Team Collaboration: Work collaboratively with other kitchen staff, including chefs, sous chefs, and line cooks, to coordinate workflow, expedite orders, and maintain a positive and productive work environment.
• Compliance: Ensure compliance with health and safety regulations, as well as food hygiene and sanitation standards set by regulatory authorities.

Qualifications

• Candidates should possess relevant qualifications with 6+ years relevant work experience.
• Culinary Training: Formal culinary education from a culinary school, vocational program, or apprenticeship is preferred but not always required. Relevant work experience may be sufficient in some cases.
• Cooking Skills: Proficiency in cooking techniques, including sautéing, grilling, baking, frying, and knife skills. Ability to follow recipes and execute menu items with precision and consistency.
• Food Safety Knowledge: Understanding of food safety principles and practices, including proper food handling, storage, and temperature control.
• Time Management: Strong time management skills and the ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail.
• Team Player: Excellent interpersonal and communication skills, with the ability to work collaboratively as part of a kitchen team.
• Adaptability: Flexibility to work varied shifts, including evenings, weekends, and holidays, as required by the demands of the food service industry.
• Physical Stamina: Physical stamina and endurance to stand for long periods, lift heavy pots and pans, and perform repetitive tasks in a hot and busy kitchen environment.