Cook III

This position will plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets, in accordance with standards and plating guide specifications.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

•    Provide excellent customer service to customers, employees and business partners. 
•    Maintain a working knowledge of the Resorts rules and enforce them accordingly. 
•    Keep facility clean and free of hazards, debris, and trash.  This aspect of the job often includes other custodial duties. 
•    Cook foodstuffs in quantities according to menu and number of persons to be served. 
•    Clean and maintain all kitchen appliances and surfaces. 
•    Take inventory as necessary.

QUALIFICATIONS/Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Previous experience required. A minimum formal education of a high school diploma. Should have any required certification to handle food. Excellent customer service focus and communication skills. Should be able to read, speak, and write in English.
• COOK III
• Must have precise knife skills including some butchering skills with fish and steaks.
• Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, always, especially during very busy peak periods.
• Must master all The Lodge’s cooking stations: pantry, broiler, sauté, fryer, griddle.
• Must be familiar with The Lodge prep kitchen and be able to step in on prep work during non-peak periods.  Must be able to read and follow recipes, including baked items.
• Must be able to lead the line on a regular basis.  In the absence of the Chef and Sous Chef, will be asked to take charge of the tickets and the flow of dinner service.
• High school diploma or equivalent.
• Prior experience in spa reservations and hospitality is preferred.
• A minimum of one year of customer service experience is required.
• Must be a United States citizen or possess a valid work permit.
• Flexibility to work a schedule that may include evenings, weekends, and holidays.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear.  The employee frequently is required to reach with hands and arms.  The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Weekend and holiday work will be required
• Hazardous Weather