Banquets Line Cook - FT

Bear Creek Mountain Resort; Red Lion (York County); Presencial; USD 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health insurance

Dental insurance

Vision insurance

401(k)

Skiing and snowboarding discounts

Descripción de la vacante

Bear Creek Mountain Resort is seeking a dedicated Banquet Cook to join our back-of-house team. You will participate in executing established menu items to deliver a high-quality dining experience that aligns with our standards.

The role emphasizes guest satisfaction, teamwork, and adherence to health regulations. The ideal candidate will work well with others and individually, maintain organization, and communicate effectively with the Head Chef and Sous Chef.

Formación

• Must be at least 18 years old.
• 1 year of experience in a high-volume, professional restaurant preferred.
• Reliable transportation required.
• Excellent kitchen administration; ability to work as part of a team.
• Strong organization and active listening skills.
• Ability to be on your feet most of the day and lift up to 30 pounds.
• Availability during peak operating times, including weekends, holidays and special events.

Responsabilidades

• Maintain and abide by state sanitation/health regulations and hotel requirements.
• Meet with Head Chef/Sous Chef to review assignments and changes.
• Set up workstation with required tools, equipment and supplies.
• Inspect cleanliness and working conditions of all tools and supplies.
• Inform Chef/Sous Chef of supplies to requisition for the day.
• Transport and stock supplies from Storeroom as designated.
• Start prep work for the day’s menu items and organize prep items for service.
• Inform Chef/Sous Chef of shortages and communicate with F&B staff about items during service.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Close duties: return items to storage, label/date, clean areas, and secure equipment.

Conocimientos

Teamwork

Time management

English

Arithmetic

Physical stamina

Descripción del empleo

The ideal Banquet Cook for Bear Creek is a guest service focused indiviidual with the abiliity to help create a positive, memorable experience for our guests. The successful team member will be able to work with their team as well as individually, have good communication skills, be detail oriented and foster the Bear Creek culture by focusing on our guests. This position will be an important member fo the The Banquet back of house team, executing established menu items ensuring a high-quality food experience fulfilling our high dining standards.

WHAT WE EXPECT FROM YOU:

• Maintain and strictly abide by State sanitation/health regulations and Hotel requirements
• Meet with Head Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Set up workstation with required tools, equipment and supplies
• Inspect the cleanliness and working conditions of all tools, equipment and supplies
• Check production schedule and pars
• Establish priority items for the day
• Inform the Chef/Sous Chef of any supplies that need to be requisitioned for the day's tasks
• Transport supplies from the Storeroom and stock in designated areas
• Start prep work on items needed for the menu of the day
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service
• Inform the Chef/Sous Chef of any shortages before the item runs out
• Inform F&B service staff of 86'd item and amount of available menu specials throughout the meal period
• Communicate any assitance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Closing Duties:
  • Return all food items to the proper storage areas
  • Wrap, cover, label and date all items being put away
  • Straighten up and organize all storage areas
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
  • Return all unsued and clean utensils/equipment to the specified locations
  • Turn off all equipment not needed for the next shift

WHAT WE EXPECT FROM ALL BCMR TEAM MEMBERS:

• Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day. Ensure unresolved incidents are reported to Manager/Supervisor
• Familiarity with all hotel services/features and local atrractions/activities to respond to guest inquiries accurately
• Contribute to the team's success by accomplishing tasks and assiting with projects as needed
• Maintain knowledge and compliance ewith departmental policies, service procedures, and standards
• Work as a team member to ensure our guests have the best possible experience
• Understand emergency procedures and be able to apply them when necessary
• Report any incidents, property damage or injuries immediately to Manager/Supervisor
• Attend department meetings and training sessions as necessary
• Other duties as assigned by Manager and/or Supervisor
• Support Southern Management's Mission, Vision, and Values
• Comply with Bear Creek and Southern Management's policies and procedures

Requirements

QUALIFICATIONS:

• Must be at least 18 years of age
• 1 year experience in high volume, professional restaruant preferred
• Reliable transportation
• Excellent kitchen administration knowledge and ability to work as part of a team
• Strong organization and active listening skills
• The ability to work on your feet for most of the day and lift 30 pounds at a time
• Aviailability during peak operating times, i.e.:weekends, holidays and special events

jOB KNOWLEDGE & SKILLS:

• Comprehend and follow recipes and cooking techniques
• Exceptional time management skills
• Compute basic arithmetic
• Perform job functions with attention to detail, speed and accuracy
• Prioritize and organize
• Must have good understanding of the English Language
• Follow directions thoroughly
• Work cohesively with co-workers as part of a team
• Work with minimal supervision

PHYSICAL DEMANDS & ENVIRONMENTAL CONDITIONS:

PHYSICAL DEMANDS:

Physical Demands data elements provide a systematic way of describing the physical activities that an occupation requires of a worker. The assissment of these elements is focused primarily on the physical demands of the job - not the physical capacities of a worker. Physical Demand refers to the level and/or duration of physical exertion generally required to perform occupational tasks (sitting, standing, walking, lifting, carrying, reaching, pushing, and pulling).

• Alternate Sit/Stand or Walk at Will: The ability to alternate between sitting and standing is present when a weorer has the flexibility t ochoos ebetween sitting or standing as needed when this need cannot be accomodated by scheduled breaks and/or lunch period.
• Climbing Ramps/Stairs: Ascending or descending ramps and/or stairs using feet and legs. hands and arms may be used for balance (e.g., to hold a railing)
• Communicating Verbally: Expressing or exchanging ideas by means of the spoken word to impart oral information to clients or the public and to convey detailed spoken instructions to other workers accurately, loudly or quickly.
• Crawling: Moving about on hands and kness or hands and feets.
• Far Visual Acuity: Clarity of vision of 20 feet or more. This is not just the ability to see a person or object, but the ability to recognize features as well.
• Fine Manipulation: Picking, pinching, or otherwise working primarily with fingers rather than the whole hand or arm as in gross manipulation.
• Gross Manipulation: Seizing, holding, grasping, turning, or otherwise working with hand(s). Note: Fingers are involved only to the extent that they are an extension of the hand.
• Hearing Requirements: The ability to hear, understand, and distinguish speech and/or other sounds (e.g., machinery alarms, medical codes/alarms).
  • One-on-one (in person)
  • Group or conference (in-person)
• Keyboarding: Entering text or data into a computer or other machine by means of a keyboard. Devices include traditional keyboard, 10 keypad, touch screen and other.
• Kneeling: Bending legs at knees to come to rest on knee(s).
• Lifting/Carrying: Lifting is to raise or lower an object from one level to another (includes upward pulling). Carrying is to tranport an object - usually by holding it in the hands or arms buy may occur on the shoulder. Up to 30 pounds
• Near Visual Acuity: Clarity of vision at approximately 20 inches or less (i.e., working with small objecs or reading small print), including use of computers.
• Peripheral Vision: Observing an area that can be seen up and down or to right or left while eyes are fixed on a given point.
• Pushing/Pulling: May involve use of hands/arms, feet/legs, and/or feet only done with one side of the body or both sides.
  • Pushing - Exerting force upon an object so that the object moves away from the force
  • Pulling - Exerting force upon an object so that the object moves away from the force
• Reaching At/Below Shoulder Level: Extending hand and arms from 0 up to 150 degrees in a vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at any time and the arm does not need to remain in a continuously straight position.
• Reaching Overhead: Extending hands and arms in a 150 to 180 degress vertical arc. Reaching requires the straightening and extension of the arm and elbow and the engagement of the shoulder. The elbow does not need to be locked at ny time and the arm does not need to remain in a continously straight position.
• Standing/Walking: Standing is to remain on one's feet in an upright position at a workstation without moving about. Walking is to move about on foot.
• Stooping: Bending the body downward and forward by bending the spine at the waist - requiring full us of the lower extremities and back muscles.

ENVIRONMENTAL CONDITIONS

• Extreme Heat: Exposure to non-weather-related temperatures that exceed:
  • 85 degrees in humid atmosphere
  • 90 degrees in a dry atmosphere
• Humidity: Non-weather-related exposure to conditions where the air contains a high amount of water or water vapor, and the atmosphere is oppressive
• Noise Intensity Level: The noise intensity level to which the worker is exposed in the job:
  • Loud

Full-time status team members are eligible for additional benefits that add significant dollars to your total compensation package and greatly improves your life.

• A choice of Health, Dental and Vision insurance for you, your spouse and/or eligible children at a remarkably low cost
• Company paid Group Term Life and AD&D Insurances
• Traditional and ROTH 401(k) with Company contribution
• A generous paid time off program with paid holidays, bereavement, funeral and jury duty
• Continuing education
• You can customize your package to include Short Term Disability, Long Term Disability, Long Term Care for an additional cost, at a reduced rate.

Benefit eligibility is dependent on team member status . All benefits are subject to change or cancellation at any time.

Bear Creek offers loads of discounts and privileges for our team members.

• Skiing and snowboarding
• Free rentals*
• Free snow tubing*
• Referral Bonus Program
• Discounted tickets for Bear Creek events and activities
• Discounts on items from the Hotel gift shop and Slopeside Sports retail store
• Discounts at the Spa
• Discounts at our Restaurants*
• 1 Employee Benefit Pass to ski and snowboarding at a reduced price
• Discount programs with outside companies

*Some restrictions apply based on availability and season.

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