Cook I

Ventana Canyon Club and Lodge; Tucson (AZ); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a renowned hospitality establishment nestled in the picturesque Tucson foothills as a Cook I. This full-time role requires a passionate culinary professional with a strong work ethic and a knack for teamwork. You will prepare high-quality dishes in a fast-paced environment, ensuring all food safety standards are met. The ideal candidate will have a background in fine dining and be ready to contribute to a vibrant kitchen team. Embrace the opportunity to work in a beautiful setting while honing your culinary skills and delivering exceptional dining experiences.

Qualifications

• 1-2 years of culinary experience in fine dining or equivalent training.
• Ability to read, interpret, and write routine reports effectively.
• Sanitation training is required.

Responsibilities

• Prepare food items according to recipes and kitchen supervisor directions.
• Maintain cleanliness and sanitation standards in assigned areas.
• Alert chef of any equipment breakdowns or food shortages.

Skills

Culinary Skills

Food Safety Knowledge

Teamwork

Basic Math Skills

Education

Culinary Education

Tools

Ovens

Broilers

Deep Fryers

Knives

Slicers

Job description

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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 four years of fine dining and high volume. This position is responsible to produce all orders required by business volume and supervisor as quickly and efficiently as possible and to produce the highest quality product. The model applicant will have 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 various other kitchen utensils/equipments
• Prepares enough food product in accordance with production plan or forecast needs.
• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner.
• Works the line; required to have knowledge of meat, fish, poultry and other food internal temperatures.
• Maintains overall cleanliness and sanitation standards in assigned areas.
• Wraps, dates, and rotates food items.
• Utilizes whole food products eliminating any waste.
• Incorporates safe work practices in job performance
• Maintains flexibility to take on new and different tasks
• Ensure compliance with all standards and procedures established by Health and Regulatory Agencies as directed by the department manager.
• All other duties as assigned.
  
  

Requirements

• One to two years related culinary experience in in fine dining and/or training; or equivalent combination of culinary education and experience.
• Required to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; speak effectively before groups of customers or associates of the organization.
• Ability to apply basic math skills.
• Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardizations exist; to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Meet the physical demands of the position: Frequently stands, uses hands to finger, feel or handle, talks, hears, tastes and smells. Regularly walks and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts to 50 pounds and occasionally lifts up to 100 pounds.
• Vision distance and color vision as well as depth perception. Ability to adjust focus.
• Sanitation Training

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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