Vail Mountain Dining Intermediate Line Cook, The 10th - Summer Seasonal 2014, Full Time

Vail Mountain Dining Intermediate Line Cook, The 10th - Summer Seasonal 2014, Full Time

Situated at the heart of Vail Mountain, The 10th is Vail's critically acclaimed ski-in and ski-out fine-dining restaurant overlooking the majestic Gore Range. The 10th's cuisine and service is world-class with a focus on Modern Alpine classics. Located on Vail Mountain, The 10th is accessed by Vail’s brand new high tech Gondola “One”.

The 10th on Vail Mountain is seeking a talented career oriented individual with creativity, a passion for food, and who is committed to delivering excellence at all times. Individual is to demonstrate intermediate cooking and knife skills in different stations (sauté, grill, pizza and garde manger) and always has a sense of urgency. Applicants are expected to adhere to the company’s mission, vision and value statements. Individuals must be knowledgeable of the company’s management systems, policies and initiatives for Vail Mountain Dining, Environmental Efforts, and Health and Safety. This position will have specific responsibilities within these areas and individuals are expected to understand them. Individuals are responsible for ownership and execution of designated meal and après service including and not limited to deputizing other Line Cooks, Prep Cooks and Dishwashers if need be.

Responsibilities Include (but are not limited to):

• Responsible for overall designated meal and après service.
• Responsible for ensuring all stations are ready for service with adequate mise en place and next day’s service.
• Liaise with Supervisors, Sous Chefs, and Lead Warehouse Clerk daily to organize timely meal requirements ensuring consistency in quality, taste and presentation.
• Conduct daily line checks, creation of daily preparation lists, cleaning, opening and closing lists for the station.
• Ensure proper health and sanitation standards are maintained by conducting internal food safety audit weekly.
• Ensure all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP .standards, including daily logging of refrigerator and freezer temperatures.
• Follow and enforce kitchen safety regulations, in particular 100% compliance of the cut glove policy. Follow up and follow through is essential.
• Conduct equipment and skills training as and when needed.
• Execute first tracks breakfasts/groups/weddings/buy-out events needs as per banquet event orders.
• Assist other departments when need arises.
• Attend all trainings and classes as assigned or advised by Supervisor.
• Other duties as assigned by your Supervisor or Senior Management.

Qualifications:

• One year minimum line cooking experience in a fine dining and high volume establishment - required.
• Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail - required.
• High school diploma or equivalent - required.
• Must be able to lift 40+ lbs - required.
• Ability to speak, read and write in English - required.
• Ability to work standing for 8+ hours - required.
• Must be 18 years of age or older - required.
• Flexibility in scheduling, ability to work weekends and holidays - required.
• Formal Culinary Training - preferred
• ServSafe Certification - preferred.

Learn More About:

Vail Mountain Dining: http://www.vail.com/mountain/on-mountain-dining.aspx?page=viewall

Grooming Policy: http://jobs.vailresorts.com/info/company-policies.aspx