Cook 4, Culinary

Kuna, ID, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $22.00

Benefits

Company medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

Paid sick leave

401(k) Plan

Job Description

Trilogy Valor is the newest and highly anticipated Trilogy resort community situated within the master plan of Valor in the Treasure Valley area, southwest of downtown Boise, Idaho. The Boise area is an ideal setting offering residents the vibrant Trilogy active adult lifestyle which combines scenic surroundings with an engaging community atmosphere. Trilogy Valor stands out as a premium destination designed to provide exceptional living experiences tailored for active adults seeking a perfect blend of comfort, recreation, and social engagement.

At the heart of the Trilogy neighborhood is a beautifully planned Resort Club that functions as the community's social... Show More

Job Requirements

High school diploma preferred or equivalent combination of education and professional experience
minimum of three years' cooking experience in commercial kitchen
current food handlers card
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to speak effectively before groups of customers or team members
ability to think, work, solve practical problems, and make independent decisions based on sound judgment
must demonstrate initiative and accept responsibility for decisions and actions
must be self-motivated, proactive, and a team player
must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected
this position requires a flexible schedule to include evenings and weekends

Job Qualifications

High school diploma preferred, or the equivalent combination of education and professional experience
minimum of three years' cooking experience in commercial kitchen
current food handlers card
ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
ability to speak effectively before groups of customers or team members
ability to think, work, solve practical problems, and make independent decisions, based on sound judgment
must demonstrate initiative and accept responsibility for decisions and actions
must be self-motivated, proactive, and a team player
must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected

Job Duties

Work and master all kitchen stations, including plating and/or expeditor
kitchen trainer responsible to teach all new staff their station assignments and standard recipes
able to teach existing staff how to cook a different station and cross train
proficient in platting all dishes on the menu and special dishes
able to lead a kitchen service, read tickets, and monitor ticket times, including food firing, cooking quality standards, plating standards and respond to special orders in an effective and positive manner
able to assist management with developing weekly and daily specials as needed
ensure superior standards of service meet the requirements of guests and employees
focuses on exceeding guest satisfaction
able to investigate, quickly respond to, and resolve challenges from expeditor, guests or employees
lead and monitor cleaning schedule and checklist daily to ensure a clean and sanitary environment
assist with monitoring food preparation, cooking, and serving techniques
must be able to read cooking instructions
wash, peel, cut, and shred vegetables and fruits to prepare them for use
measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles
bake, roast, broil, and steam meats, fish, vegetables, and other foods
adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
observe and test foods being cooked by tasting, smelling, and noticing the visual appearance
carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders
able to assume responsibilities of kitchen production and service at times
must be able to take over for sous chef or kitchen manager when that person is not available or assisting in other areas
other duties and responsibilities may be assigned

Job Location

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