Sous Chef/Cook

Paycom; Durango (CO); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Signing bonus after 30 days

Signing bonus after 90 days

Free daily shift meals

Free access to golf course and courts

Fitness center access

Restaurant and Pro Shop discounts

Provided uniforms

Health insurance with HSA and 401(k)

Free ski pass and summer pass to Purg

Job summary

Glacier Club in Durango, CO is seeking motivated cooks to join its back-of-house team. The role offers part-time and/or full-time opportunities in a fast-paced, high-quality culinary environment across casual to upscale service, with a newly expanded kitchen and modern equipment.

We offer a $500 signing incentive after 30 days and another $500 after 90 days, free meals, access to golf, fitness center, discounts, uniforms, and employer-sponsored health insurance with HSA and 401(k) for full-time

Qualifications

• A service-oriented individual with a high energy, positive and friendly demeanor.
• Must have knowledge of all basic culinary processes, techniques and principles.
• Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
• Excellent human relations and management skills.

Responsibilities

• Participate in the preparation of all products ensuring that quality, portioning, plating, garnishing and service standards are maintained at all times.
• Assist in the order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.
• Assist with inventory management by monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
• Reinforce standard operating procedures for kitchen organization, work flow processes and culinary practices, providing staff training and ensuring compliance to achieve consistent application and maximize productivity.
• Ensure product quality by personally participating in and performing daily sampling and quality testing and ensuring adherence to all recipe standards.
• Prepare and assemble ingredients and meal items per designated recipes and quality standards, while ensuring meals are aesthetically pleasing.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Ensure knowledge of menu and all food products.
• Ability to perform at quick and efficient pace and while under pressure.

Skills

Service orientation

High energy

Positive demeanor

Excellent interpersonal skills

Job description

Job Details
Job Location: Durango, CO 81301
Salary Range: $20.00 - $26.00 Hourly

Why Work With Us?

The Glacier Club offers a fast-paced, high-quality culinary environment with a wide range of experiences—from casual dining and breakfast service to upscale dinners, events, concerts, and multi-course tasting menus. Our kitchens are newly expanded and equipped with modern, high-end appliances. We offer highly competitive wages and benefits found nowhere else, including:

• A $500 signing incentive after 30 days of employment, and another $500 after 90 days of employment (pre-tax).
• Free daily shift meals
• Free access to golf course (including guest passes), tennis & pickleball courts, and fitness center (gym)
• Restaurant and Pro Shop discounts
• Provided uniforms (chef coats, aprons and hats)
• Employer-sponsored health insurance with HSA (medical, dental, vision, life, etc.) and 401(k) options for full-time year-round employees
• Free ski pass and summer pass to Purgatory for FT year-round staff

We are looking for motivated individuals who thrive in a team environment and enjoy variety in their work. All experience levels are welcome. Those with culinary experience will be offered a higher starting-rate, above base. We have a range of positions available, and are committed to internal promotion as staff come on board and learn the operation.

OVERVIEW:

Cooks function as an integral part of the back-of-the-house culinary team. This position requires a can-do attitude with the ability to strategically problem solve in a fast-paced environment. This announcement may be used to fill part-time and/or full-time roles, and offers may be made on a seasonal or year-round basis. For more information on employee benefits at Glacier, please contact Human Resources.

Our 1100-acre resort property facilities include: Two 18-hole golf courses, golf practice facility, two clubhouses, fitness center, three pools, two hot tubs, tennis center with three courts, courtside grill, snack shop and four comfort stations.

ESSENTIAL DUTIES:

1. Participate in the preparation of all products ensuring that quality, portioning, plating,
   garnishing and service standards are maintained at all times.
2. Assist in the order processing, product preparation, portion control, plating, garnishing, quality and safety, ensuring that all personnel satisfactorily perform all aspects of their assigned position.
3. Assist with inventory management by monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
4. Reinforce standard operating procedures for kitchen organization, work flow processes and culinary practices, providing staff training and ensuring compliance to achieve consistent application and maximize productivity.
5. Ensure product quality by personally participating in and performing daily sampling and quality testing and ensuring adherence to all recipe standards.
6. Prepare and assemble ingredients and meal items per designated recipes and quality standards, while ensuring meals are aesthetically pleasing.
7. Maintain cleanliness and comply with food sanitation standards at all times.
8. Ensure knowledge of menu and all food products.
9. Ability to perform at quick and efficient pace and while under pressure.

QUALIFICATIONS:

1. A service-oriented individual with a high energy, positive and friendly demeanor.
2. Must have knowledge of all basic culinary processes, techniques and principles.
3. Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
4. Excellent human relations and management skills.

EQUIPMENT USED:

Various kitchen and office equipment.