Hotel Cook - Twin Farms
Relais & Châteaux
- Windsor, VT Barnard, VT
- $20.00-25.00 per hour
- Permanent
- Full-time
- With the guest's culinary experience foremost in mind, execute the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition.
- Develop and maintain ability to step up and serve at a variety of kitchen stations- breakfast, lunch, dinner, buffets, and pastry
- Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications.
- Proactively utilize culinary knowledge and creativity in proposing, developing, and implementing thoughtful and novel menu items that build on Twin Farm's brand success.
- Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
- Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.
- Perform other duties as assigned by supervisor.
- Property Gratuities
- Paid time off up to 4 weeks
- Paid sick leave
- Holiday Pay
- Paid overtime
- Paid health and vision insurance
- Life Insurance
- 401k Matching
- Daily Staff Meal
- Relocation Assistance
- In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
- Capable and knowledgeable in producing consistent and high-quality product in a timely manner.
- Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.
- Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
- Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
- Skilled in sharing expertise with others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences.
- Able to exerting clear communication and friendly interpersonal skills.
- Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
- Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
- Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
- Able to exert strong organizational skills and efficient management of work station.
- Knowledgeable of basic kitchen and food safety procedures- including proper use of equipment and handling and storing of foods.
- Familiar with wise use of kitchen resources/inventory.
- Culinary education and/or on the job training with hotel and fine dining experience preferred
- Previous experience cooking in a fine dining restaurant of at least 2 years
- Tasks are often conducted under the stress of a fast-paced environment with ever-changing demands.
- Predominant activity is on feet with continuous walking and standing.
- Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
- Work involves a good deal of independent management but also close collaboration with a team.
- Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.