Pool Cook

Position Purpose & Summary

To complete daily production lists assigned by the Chef or sous chefs based on house counts. To assist with all aspects of food production. To perform meal service and banquet production. To check production needs for the following day. Also, is a liaison between heart of the house and front of the house.

Essential Functions:

• Check with sous chef on daily objectives.
• Works collaboratively with the other cooks to accomplish daily tasks.
• Ensures all food is prepared and presented in accordance with the standard recipes and presentations established by the chefs.
• Communicates production needs for the next day with chef or sous chef.
• Cleans and organizes workstation. Maintains a clean and sanitary work environment in accordance with local and state regulations.
• Performs banquet and line functions as directed by the chefs.
• Ensures workstation is properly stocked using mis en place technique for banquets or the ala carte line.
• Sets up and maintains a station during service.
• Deliver "I Am Proud" service standards and department-specific signature touch points.
• Establish cross-departmental channels of communication among teammates that are consistent and complete.

Additional Duties and Responsibilities:

• Communicate food and supply needs to the chefs.
• Communicate with front of house on daily features service needs.
• Report any equipment maintenance issues.
• Practice teamwork always.
• Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction.
• Provide extraordinary service that is "Enriching by Nature."
• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
• Be empowered to make things go right if they go wrong.
• Give the guest/member a fond farewell.
• Address feedback by utilizing the LEARN Model.
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Observe and adhere to safety guidelines.

Marginal Functions:

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.

Position Requirements:

Minimum Knowledge & Skills:

Requires thorough knowledge of a specialized or technical field. Excellent knife skills are required. Ability to butcher meats and fishes to specifications. Ability to make all sauces required for menus. Must be able to cook proteins to proper temperature. Must be able to manage all stations in the savory kitchen. Advanced knowledge to execute features/specials on a regular basis. Ability to assist in ordering and inventory practices. Responsible for upkeep of all storage areas.

Formal Education and Job-Related Experience:

This position requires a minimum formal education of a high school diploma or equivalent, and a minimum of one years job-related experience, and or culinary education.

License, Registration, and/or Certification Required:

Colorado Food Handler Certification / Card

External and Internal Personal Contact:

Communications:

• Daily Orders from guests, servers for information on menu items
• Weekly ordering needs for the line or banquets
• Occasionally Participate in one-on-one coaching sessions.

Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication.

Additional Licenses and/or Certifications Required:

Position Analysis/Specifications:

Environmental Factors:

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.