Tavern Cook - FT

WASATCH PEAKS RANCH - MASTER CLIENT; Morgan (UT); On-site; USD 28,000 - 42,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Dental insurance

401k

Short-term disability

Long-term disability

Ski privileges

Wellness initiatives

Paid time off (PTO)

EAP

Job summary

WASATCH PEAKS RANCH - MASTER CLIENT is seeking cooks to prepare a variety of foods to club-standard recipes, using diverse equipment and prep lists. The role is described as Full-Time/Seasonal with the potential to become year-round, requiring station setup, timely coordination with kitchen operations, and adherence to safety and sanitation standards.

Candidates must hold a food safety certification. The site notes a comprehensive benefits package upon hire and the ability to work across prep

Qualifications

• Must hold a food safety certification.

Responsibilities

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Closes the kitchen areas properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Executive Chef or Sous Chef.

Job description

Job Summary:Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.Full-Time/Seasonal - potential to turn into Year-RoundJob Tasks/Duties:Take inventory of all items required for station set-up and determine those items that require preparation.Prepares items according to standard recipes.Coordinates and times orders with other kitchen operations.Requisitions items needed to produce menu items.Notifies Sous Chef of expected shortages.Ensures that assigned work areas and equipment are clean and sanitary.Sets-up, maintains and breaks down prep cook station.Covers, dates and neatly stores all leftover products that are re-usable.Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.Closes the kitchen areas properly using the closing checklist.Attends kitchen staff meetings and offers suggestions for improvements.Assists with other duties as assigned by Executive Chef or Sous Chef.Licenses and Special Requirements:Food safety certification.Physical Demands and Work Environment:Our site is under construction, so all work spaces are temporary buildings. You must be able to work between a prep kitchen, food truck, and sprung structure (indoors, heated, finished space).Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.Push, pull or lift up to 50 pounds.Continuous repetitive motions.Work in hot, cold, dry, humid and noisy environment.A comprehensive benefit package is available at date of hire. Benefits include medical, vision, dental, 401k, EAP, short-term and long-term disability, ski privileges, wellness initiatives, paid time off (PTO), and more.WPR conducts background checks on all employees on an annual basis.