Cook I

Ventanacanyonclub; Tucson (AZ); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player in the culinary field is seeking a skilled Broiler/Sauté Dinner Line Cook to join their team. This role is pivotal in ensuring the highest quality food production in a dynamic, high-volume environment. The ideal candidate will bring a strong work ethic and a passion for culinary excellence, working alongside a dedicated team to deliver exceptional dining experiences. With a commitment to quality and safety, you'll be responsible for preparing a variety of dishes while maintaining the highest standards of cleanliness and efficiency. Join a vibrant workplace where your contributions will make a significant impact on guest satisfaction.

Qualifications

• Minimum of four years of fine dining and high-volume experience.
• Ability to read and interpret safety rules and operating instructions.

Responsibilities

• Preparing food items according to supervisor directives.
• Maintaining cleanliness and sanitation standards in assigned areas.

Skills

Culinary Skills

Food Safety Knowledge

Teamwork

Time Management

Problem Solving

Education

Culinary Education

Tools

Ovens

Broilers

Knives

Slicers

Job description

Job Details

Job Location: The Lodge at Ventana Canyon - Tucson, AZ

Position Type: Full Time

Salary Range: Undisclosed

Travel Percentage: None

Job Shift: Any

Job Category: Restaurant - Food Service

Description

At Ventana Canyon, nestled in Tucson Santa Catalina foothills, the sun rises across our pristine 600-acre desert preserve with its flowering landscape, rolling hills, winding riverbeds, craggy canyons, and pine-topped peaks. The Ventana Canyon Golf & Racquet Club is a beautiful and secluded member-owned country club with 36 holes of championship golf and 50 guest suites, rated as one of America's top golf resorts.

Ideal Candidate

The Lodge at Ventana Canyon Golf & Racquet Club is looking for an experienced Broiler/Sauté Dinner Line Cook with a minimum of four years of fine dining and high-volume experience. This position is responsible for producing all orders required by business volume and supervisor directives as quickly and efficiently as possible, while maintaining the highest quality standards. The ideal candidate will have a strong work ethic and be a team player.

Responsibilities

• Preparing food items/dishes according to directions from kitchen supervisors or by following recipes, which may include working with ovens, burners, broilers/deep fryers, knives, slicers, and other kitchen utensils/equipment.
• Preparing enough food in accordance with production plans or forecast needs.
• Alerting the chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner.
• Working the line; required to have knowledge of meat, fish, poultry, and other food internal temperatures.
• Maintaining overall cleanliness and sanitation standards in assigned areas.
• Wrapping, dating, and rotating food items.
• Utilizing whole food products to eliminate waste.
• Incorporating safe work practices in job performance.
• Maintaining flexibility to take on new and different tasks.
• Ensuring compliance with all standards and procedures established by health and regulatory agencies as directed by the department manager.
• Performing all other duties as assigned.

Qualifications

Requirements:

• One to two years of related culinary experience in fine dining and/or training; or an equivalent combination of culinary education and experience.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; effectively speak before groups of customers or staff.
• Ability to apply basic math skills.
• Ability to solve practical problems and deal with a variety of concrete variables in situations with limited standardization; interpret instructions in written, oral, diagram, or schedule form.
• Meet the physical demands of the position: frequently stand, use hands, fingers, feel or handle objects, talk, hear, taste, and smell; regularly walk and reach with hands and arms; occasionally sit, climb, balance, stoop, kneel, crouch, or crawl; regularly lift up to 50 pounds and occasionally lift up to 100 pounds.
• Vision requirements include distance and color vision, depth perception, and the ability to adjust focus.
• Sanitation training is required.