- Date Posted: November 30, 2021
- Location: Savery, Wyoming
- Company: The Lodge & Spa at Three Forks Ranch
- Job Type: Full Time
- Salary: Competitive
- Housing Offered: Yes
- Website: http://www.threeforksranch.com
- Email: [email protected]
- Phone: (970) 583-7396
The Lodge & Spa at Three Forks Ranch, an exquisite guest destination, has recently partnered with the top-ranked Mayo Clinic to form an unparalleled partnership in the Wellness Industry. As we are expanding our facility to include a 20,000+ sq. ft. wellness facility and new guest accommodations, we are also looking to expand our incredible Three Forks Team.
The Line Cook role is to essentially prepare and cook all menu items to the Executive ChefÕs S.O.P.Õs and maintain the cleanliness and food safety standards set by Three Forks Ranch.
Takes care of daily food preparation and duties assigned by the Exec Chef to meet the standard and the quality of 3 Forks Ranch
Follows the instructions and recommendations from the Sous chef/Jr. Sous to complete the daily tasks
Coordinates daily cleaning duties with the Exec Chef/Pastry Chef
Responsible to supervise dishwashers
Able to estimate the daily production needs utilizing daily expo sheet and checking the quality of raw and cooked food products to ensure that standards are met
Ensure that the production, preparation, and presentation of food are of the highest quality at all times
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Full awareness of all menu items, their recipes, methods of production and presentation standards
Follows good preservation standards for the proper handling of all food products at the right temperature
Operate and maintain all department equipment and reporting of malfunctioning
Daily cleaning of all equipment, benches, floors and any other cleaning task set out by the Pastry Chef/Executive Chef
Ensure effective communication between staff by maintaining a secure and friendly working environment
Establishing and maintaining effective inter-departmental working relationships
Personally responsible for hygiene, safety and correct use of equipment and utensils
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
Checks periodically expiry dates and proper storage of food items in the section
Consults daily with Executive Chef on the daily requirements, special orders and any last-minute requests
Should be able to set an example to others for personal hygiene and cleanliness on and off duty
Daily feedback collection and reporting of issues as they arise
Assess quality control and adhere to hotels service standards
Carry out any other duties as required by management
Possess good knife skills
A high standard of spoken and written English
Possess knowledge of all modern cooking techniques, including but not limited to; sous vide cooking, molecular gastronomy, broiling, poaching, pan searing, braising, siphoning, smoking, roasting, frying, baking, pickling, rolling sushi, fermenting.
Have a strong knowledge of various world cuisines, including but not limited to; Modern American, Classic French, Italian, Japanese, Thai, Chinese, Spanish, Central American, South American, Caribbean, Middle Eastern, Indian, British
Possess at least a basic knowledge in all sections of the kitchen; sauce, vegetable, butchery, salad, pastry, garde-manger, grill, stoves
Work Environment: As previously touched upon, the CDP is responsible for ensuring that the cleanliness of the kitchen and all kitchen equipment is maintained to the highest standards following guidelines set out by the Executive Chef. This is to ensure that all kitchen staff are working in a hygienic and safe environment.
Physical Demands: The physical demands of the role include but not limited to; being on your feet for long periods of time, bending, using step ladders, lifting up to 50lbs, working in a hot environment, working in a cold environment
Hours of Work: Expected hours of work vary by season and business demands. During times of having no guests in-house, a minimum of 40 hours per week is required.
Preferred Education and Experience: It is preferred that you have a culinary degree with at least 3 years certification. You must have at least 3 years of experience in either a high-end restaurant and/or hotel.
Disclaimer: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Activities, duties and responsibilities may change, or new ones may be assigned at any time with or without notice
Weekly salary starting at $600/week
Eligible for end of year bonus
Housing, including electric, propane and snow removal; rent dependent on shared/single room (ranges from $50/$150 per week)
Phone, internet, and cable; no cost
Breakfast, lunch, and dinner 365 days of the year; no cost
24-hour staff gym
Employee discount on spa services, wellness classes, outdoor activities, gift shop
To apply for this job, please visit the employment page on our website.