Position Summary
Cooks menu items for Hilltop Ski Area food service. Ensure quality and proper presentation in a timely manner. Food orders are prepared and assembled quickly according to recipes and procedures to avoid waste. Line is always stocked, neat, clean, and safe.
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Following all standardized recipes and presentations.
Cooking menu items on burners, grill fryers, ovens
Sanitize work areas before, during and at end of shift
Ensure all equipment is clean.
Follow and complete prep list each day
Assist in dishwashing
Preparing recipes and plate presentations, correctly setting up according to tickets for all fried items, chips, fries, and appetizers
Following pars accurately, and completing daily/weekly cleaning and maintenance of fryers etc.; following hold time standards for all fried products
Maintaining complete knowledge of kitchen’s food and beverage preparation
Selling alcohol and food items.
Entering and completing customers’ orders on computer system; accepting different types of payment and making change
Interacting with guests in a friendly and fast manner; ensuring guests’ complete satisfaction and exceeding their expectations
Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the restaurant
Stocking/restocking items on the line according to specifications
Checking identification of guests to ensure they are of legal age to consume alcoholic beverages; refusing to serve beverages in a polite manner to guests who are not of legal age
Observing guests’ behavior once they have consumed alcoholic beverages, counting number of drinks served, asking a manager for help with disorderly customers as needed
Reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal hygiene as established by company policy
Janitorial duties as assigned
Performing other duties as directed
· Promotes and exemplifies a culture of exceptional guest service, teamwork, innovation, and fun! Works well independently and with others. Enjoys “pitching in” whenever and wherever assistance is needed. Conducts and shows a high level of professionalism. Values our safety culture, our community, and maintaining a healthy, sustainable environment. Ensures that guests and employees have a fun, safe, and memorable experience. Asks questions, shares concerns, or gives ideas on innovation and efficiencies that improve both the guests’ and employees’ experience.
Minimum Qualifications (Knowledge, Skills, and Abilities)
Knowledge of standard industry practices in the culinary business
Must have previous short order cooking experience (i.e. grill, fryer)
Ability to work independently, in a team environment and with minimal supervision.
Ability to work under pressure and prioritize workload.
Excellent interpersonal and communication skills
Willing to work extended hours, various shifts, on holidays and weekends as necessary.
Knowledge of proper food handling and health requirements
Must have a current Municipality of Anchorage food handler’s card.
Previous short order cook experience preferred.
Pass a pre-employment background check.
· Be willing to work weekends, holidays, and evenings
Ability to communicate with grill cooks/servers.
Ability to read orders on tickets.
Ability to judge quality and quantity of raw and cooked items.
Basic mathematical skills: ability to make change.
Basic reading and writing skills.
Basic computer skills
Excellent communication skills
Multi-task oriented
Knowledge of workplace safety procedures
Must be able to suggestively sell food and beverage items
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 50 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.