Job Description
\nDescription\n\u003cp\u003e\n\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eVail Mountain Dining Intermediate Line Cook, The 10th \u003c/strong\u003e- Summer Seasonal 2014, Full Time\u003c/p\u003e\u003cp\u003e \u003c/p\u003e\u003cp\u003eSituated at the heart of Vail Mountain, The 10th is Vail\u0026#39;s critically acclaimed ski-in and ski-out fine-dining restaurant overlooking the majestic Gore Range. The 10th\u0026#39;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”.\u003c/p\u003e\u003cp\u003e \u003c/p\u003e\u003cp\u003eThe 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.\u003c/p\u003e\u003cp\u003e \u003c/p\u003e\u003cp\u003e\u003cstrong\u003eResponsibilities Include (but are not limited to):\u003c/strong\u003e\u003c/p\u003e\u003cul\u003e\u003cli\u003eResponsible for overall designated meal and après service.\u003c/li\u003e\u003cli\u003eResponsible for ensuring all stations are ready for service with adequate mise en place and next day’s service.\u003c/li\u003e\u003cli\u003eLiaise with Supervisors, Sous Chefs, and Lead Warehouse Clerk daily to organize timely meal requirements ensuring consistency in quality, taste and presentation.\u003c/li\u003e\u003cli\u003eConduct daily line checks, creation of daily preparation lists, cleaning, opening and closing lists for the station.\u003c/li\u003e\u003cli\u003eEnsure proper health and sanitation standards are maintained by conducting internal food safety audit weekly.\u003c/li\u003e\u003cli\u003eEnsure 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.\u003c/li\u003e\u003cli\u003eFollow and enforce kitchen safety regulations, in particular 100% compliance of the cut glove policy. Follow up and follow through is essential.\u003c/li\u003e\u003cli\u003eConduct equipment and skills training as and when needed.\u003c/li\u003e\u003cli\u003eExecute first tracks breakfasts/groups/weddings/buy-out events needs as per banquet event orders.\u003c/li\u003e\u003cli\u003eAssist other departments when need arises.\u003c/li\u003e\u003cli\u003eAttend all trainings and classes as assigned or advised by Supervisor.\u003c/li\u003e\u003cli\u003eOther duties as assigned by your Supervisor or Senior Management.\u003c/li\u003e\u003c/ul\u003e\u003cp\u003e \u003c/p\u003e\u003cp\u003e\u003cstrong\u003eQualifications:\u003c/strong\u003e\u003c/p\u003e\u003cul\u003e\u003cli\u003eOne year minimum line cooking experience in a fine dining and high volume establishment\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eMust possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eHigh school diploma or equivalent\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eMust be able to lift 40+ lbs\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eAbility to speak, read and write in English\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eAbility to work standing for 8+ hours\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eMust be 18 years of age or older\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eFlexibility in scheduling, ability to work weekends and holidays\u003cem\u003e - required.\u003c/em\u003e\u003c/li\u003e\u003cli\u003eFormal Culinary Training\u003cem\u003e - preferred\u003c/em\u003e\u003c/li\u003e\u003cli\u003eServSafe Certification\u003cem\u003e - preferred.\u003c/em\u003e\u003c/li\u003e\u003c/ul\u003e\u003cp\u003e \u003c/p\u003e\u003cp\u003e\u003cstrong\u003eLearn More About:\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eVail Mountain Dining: http://www.vail.com/mountain/on-mountain-dining.aspx?page=viewall\u003c/p\u003e\u003cp\u003eGrooming Policy: http://jobs.vailresorts.com/info/company-policies.aspx\u003c/p\u003e\u003cp\u003e \u003c/p\u003e\u003cp style=\
