What are the responsibilities and job description for the Cook position at Shanty Creek Ski and Golf Resort LLC?
COMPANY MISSION
Shanty Creek Resort is dedicated to providing guests with a distinct "Up North" experience. Our team is committed to delivering outstanding service and traditional hospitality, cultivating lasting relationships with our guests, employees, and community.
POSITION SUMMARY
The Cook II is responsible for supervising and working with Cook III and Steward in preparing, cooking, and serving food according to specification sheets.
This role ensures food is served with high quality and consistency and addresses guest complaints or issues professionally.
POSITION DUTIES/RESPONSIBILITIES
Set up the à la carte line according to the standards set by the Executive Chef or Kitchen Supervisor, following guides and prep lists.
Prepare and serve food promptly and accurately using recipe cards and pictures for guidance.
Address any issues, complaints, or scheduling changes with the Supervisor or Executive Chef.
Store and rotate food properly to maintain quality and freshness.
Follow cleaning, opening, and closing procedures as directed.
Coordinate with other line positions to ensure efficient operations.
Maintain a clean and orderly work area.
Perform other duties as assigned.
GUEST SERVICE & CONDUCT
Every employee is expected to adhere to resort policies, conduct standards, and uniform requirements.
Employees are accountable for maintaining high standards of service, and they are encouraged to interact professionally with guests, vendors, and colleagues.
PROFESSIONAL EXPERIENCE
Minimum of 1 year of professional cooking experience is preferred.
EDUCATION
High School Diploma or equivalent required.
Culinary certification from an accredited institution preferred.
REQUIREMENTS
Must be 18 years or older.
ServSafe certification preferred.
Basic math and strong listening, verbal, and written communication skills.
Customer-focused with a strong service orientation.
Safety awareness and organizational skills.
Consistent attendance and punctuality.
We are willing to train
WORKING CONDITIONS/ENVIRONMENT
Exposure to varying temperatures, including hot kitchen areas and cold freezers.
Work in proximity to hot ovens, surfaces, and food ingredients.
Regular hand and finger use; frequent reaching, talking, and hearing.
Occasional standing, walking, stooping, kneeling, or crawling.
Lifting and moving up to 25 pounds or more.
Standing for long periods.
Availability for early mornings, afternoons, evenings, weekends, and holidays is required.