• Cook

    Posted: 06/30/2021

    DESCRIPTION

    Position Summary: 

    Dishwasher/Prep Cook - Keep kitchen areas, restaurant equipment, dishes and utensils in a clean and orderly condition. Assist in the preparation of ingredients for menu and buffet items.

    Duties:

    • Assist line cooks, supervisors and management when needed
    • Load, unload and operate automatic dish washing machine with dishes, glassware and utensils
    • Wash pots and pans, kitchen equipment, and other items as needed, by hand
    • Inspect all items for appropriate cleanliness
    • Place clean items in appropriate storage locations
    • Perform kitchen prep work
    • Sweep and mop floors
    • Sort and remove trash and glass, and properly dispose in designated pickup areas
    • Wash, peel and cut vegetables and fruit
    • Ensure breakfast and lunch buffets are fully stocked, when buffet is present
    • Maintain a clean, safe and sanitary work environment
    • Observe health and safety precautions required to protect people and property
    • All other duties as assigned

     

    Position Summary: 

    Line Cook - Prepare, season and cook food to order and provide direction to prep cooks and dishwashers if needed.

    Duties:

    • Prepare buffet and/or made to order meals and entrees in a fast paced environment to include, but not limited to, eggs, meat, fish, and vegetable and starch side dishes
    • Cut, trim and bone meat
    • Bake, roast, broil and steam meat, fish, vegetables, and desserts
    • Assist with preparation of soups, sauces, puddings and breads
    • Cook menu items according to employer recipes
    • Arrange food on plates for appetizing presentation, as directed by Chef and/or Food & Beverage Manager
    • Receive product shipments, as directed
    • Rotate and stock new product in appropriate places
    • Lock and/or unlock walk-in freezers as needed to open and close shifts
    • Turn on and/or off ovens and steamers as needed to open and close shifts
    • Assist with cleaning food preparation areas, facilities and equipment
    • Maintain a safe and sanitary work environment
    • Observe health and safety precautions required to protect people and property
    • All other duties as assigned

     

    Position Summary

    Sous Chef - The Sous Chef will act in a supporting role to the Executive Chef, by assisting with training, managing, supporting and participating in preparing, seasoning and cooking of foods. The Sous Chef will assist in the preparation of ingredients for menu and buffet items, planning menu items, ordering supplies and keeping records. The Sous Chef will provide Food & Beverage support for a 463-room resort property, to include seasonal restaurant and lounge service, and year-round catering service in multiple venue locations for up to 400 guests.

    Duties:

    • Set positive and professional example for other employees regarding appearance, enthusiasm, attitude, attendance and performance
    • Directs food preparation and collaborates with the executive chef
    • Ensures that food is top quality and that kitchen is in good condition
    • Prepare buffet and/or made to order entrees in a fast-paced environment to include, but not limited to, eggs, meat, fish, vegetables and starch side dishes
    • Cut, trim and bone meat
    • Bake, roast, broil and steam meat, fish, vegetables, and desserts
    • Prepare soups, sauces and breads
    • Cook menu items according to employer recipes
    • Arrange food on plates for appetizing presentation, as directed by Chef / Food & Beverage Manager
    • Monitor plates for presentation, portion control and food quality
    • Produces high quality plates, including both design and taste
    • Order, receive and monitor quality of product shipments, as needed
    • Rotate and stock new product in appropriate places
    • Assist with employee management, including attendance, scheduling and adherence to policies and procedures
    • Oversees and supervises kitchen staff
    • Leads kitchen and covers duties in Executive Chefs absence
    • Assists with menu planning, inventory, and management of supplies
    • Keeps stations clean and complies with food safety standards
    • Offers suggestions and creative ideas that can improve upon the kitchen’s performance
    • Schedules staff shifts, when needed
    • Trains new employees
    • Assist with monthly inventory
    • Monitors and maintains kitchen equipment6
    • Solves problems that arise and seizes control of issues in the kitchen
    • Assist with cleaning food preparation areas, facilities and equipment
    • Maintain quality, safety and sanitation of all kitchen equipment
    • Maintain a safe and sanitary work environment
    • Observe health and safety precautions required to protect people, and hotel and guest property
    • Perform Cook, Prep Cook, Dishwasher and all kitchen duties as needed
    • All other duties as assigned
    POSITION REQUIREMENTS

    Dishwasher/Prep Cook

    Education, Knowledge and Skills:

    • Education, Knowledge and Skills:
    • Alaska Food Worker Card required
    • Strong customer service skills and knowledge of principles and processes for providing customer service, to include assessing needs, meeting quality standards, and evaluating customer satisfaction
    • Intermediate English speaking skills; able to clearly communicate with others and to listen to, understand and follow instructions
    • Able to communicate effectively with co-workers and managers, in a positive, professional and helpful manner, giving full attention to what other people are saying, taking time to listen to and understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
    • Able to work effectively with kitchen team
    • Able to stay calm and productive under pressure
    • Able to lift up to 30 lbs.
    • Able to perform with sufficient physical ability and mobility to stand for prolonged periods of time; to occasionally sit, walk, stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate kitchen equipment requiring repetitive hand movement and fine coordination, to verbally communicate to exchange information; to see and hear within a reasonable range for a kitchen environment with or without correction.

    Work Values:

    • Dependability – being reliable, responsible, and dependable, and fulfilling obligations
    • Attention to Detail – being careful about detail and thorough in completing work tasks
    • Cooperation – being pleasant with others and displaying a good-natured, cooperative attitude
    • Integrity – being honest and ethical
    • Active Listening – Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
    • Tolerance – accepting criticism, and dealing calmly and effectively with high stress situations

     

    Line Cook

    Education, Knowledge and Skills:

    • Alaska Food Worker Card required
    • Broiler, grill and sauteè experience preferred
    • Two years of culinary experience and/or education preferred
    • Strong customer service skills and knowledge of principles and processes for providing customer service, to include assessing needs, meeting quality standards, and evaluating customer satisfaction
    • Intermediate English speaking skills; able to clearly communicate with others and to listen to, understand and follow instructions
    • Able to communicate effectively with co-workers and managers, in a positive, professional and helpful manner, giving full attention to what other people are saying, taking time to listen to and understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
    • Able to work effectively with kitchen team and Front of House (FOH) team
    • Able to stay calm and productive under pressure
    • Able to lift up to 30 lbs.
    • Able to perform with sufficient physical ability and mobility to stand for prolonged periods of time; to occasionally sit, walk, stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate kitchen equipment requiring repetitive hand movement and fine coordination, to verbally communicate to exchange information; to see and hear within a reasonable range for a kitchen environment with or without correction.

    Work Values:

    • Dependability – being reliable, responsible, and dependable, and fulfilling obligations
    • Attention to Detail – being careful about detail and thorough in completing work tasks
    • Problem Solving – analyzing information and evaluating results to choose and implement the best solution
    • Tolerance – accepting criticism, and dealing calmly and effectively with high stress situations
    • Cooperation – being pleasant with others and displaying a good-natured, cooperative attitude
    • Integrity – being honest and ethical

     

    Sous Chef

    Education, Knowledge and Skills:

    • Alaska Food Protection Management Certification required
    • Valid Alaska driver’s license required
    • Current driving record sufficient to meet company insurance standards required
    • Broiler, grill and sauce pan experience required
    • 2 years of culinary experience and/or education required
    • 2 years cooking experience preferred OR minimum 2 years-experience in food prep
    • General computer experience; able to learn, understand and use computer software and hardware, including proficiency in Windows Microsoft applications (Word, Excel, Outlook)
    • Strong customer service skills and knowledge of principles and processes for providing customer service, to include assessing needs, meeting quality standards, and evaluating customer satisfaction
    • Advanced English speaking skills; able to clearly communicate with others and to listen to, understand and follow instructions
    • Strong written and oral communication skills, to include effectively conveying information to others, and giving full attention to what other people are saying and taking the time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times
    • Able to motivate, develop and direct people as they work, identifying the best people for the job
    • Able to work effectively with kitchen team and Front of House (FOH) team
    • Able to stay calm and productive under pressure
    • Able to lift up to 30 lbs.
    • Able to perform with sufficient physical ability and mobility to stand for prolonged periods of time; to occasionally sit, walk, stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight; to operate kitchen equipment requiring repetitive hand movement and fine coordination, to verbally communicate to exchange information; to see and hear within a reasonable range for a kitchen environment with or without correction.

    Work Values:

    • Problem Solving – analyzing information and evaluating results to choose and implement the best solution
    • Service Orientation – actively looking for ways to help people
    • Concern for Others – being sensitive to others’ needs and feelings, and being understanding and helpful
    • Tolerance – accepting criticism, and dealing calmly and effectively with high stress situations
    • Dependability – being reliable, responsible, and dependable, and fulfilling obligations
    • Cooperation – being pleasant with others and displaying a good-natured, cooperative attitude
    • Attention to Detail – being careful about detail and thorough in completing tasks
    • Integrity – being honest and ethical
    • Confidentiality – maintaining strict privacy of information, documents, etc.

    PM21

    LOCATION Wedgewood Resort  
    FULL-TIME/PART-TIME Seasonal  
    EXEMPT/NON-EXEMPT Non-Exempt  
    WAGE $12.00 to $18.00 per hour; DOE  
    SHIFT Various Shifts  
    HOURS Various, may include weekends; Sous Chef - Vary depending on hotel occupancy and workload, and will require the flexibility to work mornings, evenings, weekends and split shifts as needed.  
    UNIFORM • Black slacks• Full, closed-toe and closed-heel shoes with slip resistant soles• Employer provided white cook shirt  
    AGE Dishwasher/Prep Cook 16; Line Cook 18; Sous Chef 21  
    D&A STATEMENT Fountainhead Development, Inc. is a drug and alcohol free workplace.  
    EOE STATEMENT Fountainhead Development, Inc. is an equal opportunity employer and does not discriminate in employment on the basis of race, color, national origin, citizenship, religion, gender, gender identity or expression, sexual orientation, pregnancy, parental status, marital status, age, disability, genetic information, veteran status, or any other classification protected by applicable law.