Culinary Line Cook – Luxury Resort Prep & Buffet

Hacienda Del Sol Resort; Tucson (AZ); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Medical, dental, vision, and life

Employee resort discounts

401(k) retirement plan

Job summary

Hacienda Del Sol Guest Ranch Resort in Tucson, AZ, is seeking a Cook to join our historic luxury kitchen team. The Cook is responsible for preparing food, assisting kitchen staff, and setting up allocated stations for the menu, as instructed by the Chef and in compliance with standards.

The role covers buffet setups, meal preparation for meat, seafood, poultry, vegetables, and cold items, while maintaining hygienic standards.

Qualifications

• Previous professional cooking experience required.
• Must have good knife skills.
• Ability to meet cooking skill standards as established by Cook level.
• Must be able to stand for long periods of time, walk, reach and bend.
• Must be able to lift over 50 pounds occasionally.

Responsibilities

• Set up stations and collect all necessary supplies to prepare menu for service.
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items.
• Arrange sauces and supplementary garnishes for allocated station.
• Cover, date and correctly store all bits and pieces and food prep items.
• Notify Chef in advance of likely shortages.
• Serve menu items compliant with established standards.
• Use food preparation tools in accordance with manufactures instructions.
• Close the kitchen correctly and follow the closing checklist for kitchen stations.
• Maintain a prepared and sanitary work area at all times.
• Keep the work area fresh all through the shift.
• Make sure all storage areas are tidy and all products are stored appropriately.

Skills

Cooking experience

Knife skills

Job description

Hacienda Del Sol Guest Ranch Resort in Tucson, AZ, is seeking a Cook to join our historic luxury kitchen team. The Cook is responsible for preparing food, assisting kitchen staff, and setting up allocated stations for the menu, as instructed by the Chef and in compliance with standards.

The role covers buffet setups, meal preparation for meat, seafood, poultry, vegetables, and cold items, while maintaining hygienic standards.