Line Cook 

Reports To: Executive Chef
Department: Food and Beverage Services
Status: Full Time Seasonal

POSITION SUMMARY:  

The line cook is responsible for preparing, cooking, and presenting high quality food with precision and speed in all Granby Ranch establishments. 

ESSENTIAL JOB FUNCTIONS: 

• Maintain an organized, clean, efficient workspace and maintain sanitization throughout the day in accordance with company policy and protocol.
• Prepare, cook and plate food and meals.
• Maintain professional and accurate preparation and presentation of all food inventories. 
• Ensure inventory is secure, appropriately stocked, and handled property. 
• Observe proper cleaning procedures and maintain an impeccably clean and orderly restaurant. 
• Maintain a clean and orderly service, cooking and storage area. 
• Maintain quality and portion control of all menu items. 
• Provide food to guests in a timely, professional and friendly manner. 
• Comply with all Colorado State Health Codes. 
• Adhere to all safety requirements. 

ADDITIONAL DUTIES AND RESPONSIBILITIES: 

• Act as a positive, professional role model, adhering to the company’s hospitality standards. 
• Maintain an exceptional level of guest service in all interaction with guests, fellow employees, and management. 
• Assist and support other departments for races, events and operations on high volume days. 
• Maintain accurate accounting and stocking of food inventories. 
• Assist in maintaining a clean and orderly resort area by constantly picking up and disposing of debris and trash. 
• Other duties as assigned. 

 SKILLS, KNOWLEDGE, AND ABILITIES: 

• Knowledge of food recipes including portion controls. 
• Some knife skills, and knowledge of basic cuts. 
• Knowledge of basic culinary techniques including stocks and soups, meat and seafood processing, baking and desserts, vinaigrettes and emulsions. 
• Knowledge of all proper food handling procedures, including proper labeling, rotation and storage of all food, sanitation, heating and cooling of sauces, soups and stocks. 
• Exceptional customer service and communications skills and maintains a friendly, professional and helpful attitude to all guests and fellow employees. 
• Ability to work well under pressure and high stress situations. 
• Ability to solve problems and conflict in a friendly, professional and helpful manner. 
• Talking to others to convey information effectively. 
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. 
• Adjusting actions in relation to others' actions. 

EDUCATION, EXPERIENCE, AND CERTIFICATIONS: 

• Must be 18 years of age or older. 
• High School diploma or equivalent preferred.  
• Must be able to complete ServSafe certification.  
• Minimum of 2 years' experience working in a kitchen. 

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: 

• Primarily indoor work in a fast paced, high pressure environment. 
• Some outdoor work to service the patio with outdoor grill in a mountain environment with variable weather conditions. 
• Must be able to lift up to 30lbs. 
• Dexterity for utilizing kitchen equipment.  
• Verbal and auditory abilities necessary for communication with others. 
• Skiing, walking, kneeling, squatting, reaching, grabbing, pushing, pulling, lifting, sitting, standing. 
• Weekend and holiday work is required. 

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.