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Cook I

At Sun Valley a Cook I will help with hot and cold prep, hors d’oeuvre piece work; develop knife skills and organizational abilities working in a fast-paced, team-oriented environment.

Essential Duties & Responsibilities:

  • Clean and prepare food items for service.
  • Cover, label and date food items for storage.
  • Maintain a constantly safe, clean and sanitary work environment.
  • Prepare foods according to recipes and/or house standards.
  • Prepare line items in a timely manner.
  • Leave workstation surgically clean at the end of shift.
  • Commitment to honesty, integrity, safety, professionalism, pride, teamwork and fun.

Key Competencies:

  • Understand and carry out detailed written or verbal instructions.
  • Ability to learn and handle kitchen cutlery efficiently and safely.
  • Ability to identify and safely use kitchen equipment and utensils.
  • Ability to identify various fruit, vegetables and herbs.
  • Ability to retain information as relayed by Supervisor.
  • Ability to work without distraction.
  • Follow kitchen grooming standards to the letter.

 

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