Job Details

Job Details

Job Location
The Lodge at Ventana Canyon - Tucson, AZ

Position Type
Full Time

Travel Percentage
None

Job Shift
Any

Job Category
Restaurant - Food Service

Description

At Ventana Canyon, nestled in Tucson Santa Catalina foothills, the sun rises across our pristine 600-acre desert preserve with its flowering landscape, rolling hills, winding riverbeds, craggy canyons, and pine-topped peaks. The Ventana Canyon Golf & Racquet Club is a beautiful and secluded member-owned country club with 36 holes of championship golf and 50 guest suites, rated as one of America's top golf resorts

Ideal Candidate:

The Lodge at Ventana Canyon Golf & Racquet Club is looking for an experienced Broiler/Sauté Dinner Line Cook with a minimum four years of fine dining and high volume. This position is responsible to produce all orders required by business volume and supervisor as quickly and efficiently as possible and to produce the highest quality product. The model applicant will have strong work ethic and be a team player.

RESPONSIBILITIES:

• Preparing food items/dishes according to directions from kitchen supervisors or by following recipes which may include working with ovens, burners, broilers/deep fryers, knives, slicers, and various other kitchen utensils/equipments
• Prepares enough food product in accordance with production plan or forecast needs.
• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner.
• Works the line; required to have knowledge of meat, fish, poultry and other food internal temperatures.
• Maintains overall cleanliness and sanitation standards in assigned areas.
• Wraps, dates, and rotates food items.
• Utilizes whole food products eliminating any waste.
• Incorporates safe work practices in job performance
• Maintains flexibility to take on new and different tasks
• Ensure compliance with all standards and procedures established by Health and Regulatory Agencies as directed by the department manager.
• All other duties as assigned.

• One to two years related culinary experience in in fine dining and/or training; or equivalent combination of culinary education and experience.
• Required to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; speak effectively before groups of customers or associates of the organization.
• Ability to apply basic math skills.
• Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardizations exist; to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Meet the physical demands of the position: Frequently stands, uses hands to finger, feel or handle, talks, hears, tastes and smells. Regularly walks and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts to 50 pounds and occasionally lifts up to 100 pounds.
• Vision distance and color vision as well as depth perception. Ability to adjust focus.
• Sanitation Training