Cook III - Walkersville, United States - Stonewall Resort

Description

About Us:
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company

Location Description:
Moments away from the rest of the world, but a world away from it all, Stonewall Resort is a truly unique lakeside destination for vacations, meetings, weddings, reunions, and romantic getaways. Our rustic yet elegant Adirondack-style lodge and spectacular cottage collection is perched alongside quiet lake waters and the Arnold Palmer Signature Golf Course, while surrounded by 1,900 picture-perfect, Close to Nature park acres.

Overview:

A Cook III is responsible for preparing any or all of the following: vegetables, starches and meats, basic soups and sauces. Additional responsibilities include set up for buffets and banquets. A Cook III will develop culinary skills, speed and cleanliness and organizational skills.

• Following production sheets to ensure efficient ordering of food and accurate production. Use products to their full potential, minimizing waste and using proper food rotation principles.
• Inventory par stocks and order appropriate quantities of food for upcoming business.
• Oversee all production pertaining to shift on duty.
• Communicates effectively with peers and supervisors.
• Flexibility in dealing with business levels and front of house.
• Comply with all sanitation standards and health department regulations as outlined in training manual.
• To be trained in the proper use of chemicals in the kitchen, MSDS-including familiarizing yourself and learning to read labels and MSDSs.
• Must be at station in uniform ready to work at the time shift starts.
• Must comply with grooming standards as outline in Hourly Employee Handbook and training manual for kitchen employees, hair must be restrained and there is no jewelry allowed.
• Must wear proper uniform as provided by Stonewall Resort at all times. Must wear black, non-skid type shoes provided by you.
• Must leave work area clean and sanitized at end of each shift.
• Carry out the policies and procedures of Stonewall Resort and Benchmark Hospitality Group while maintaining the highest degree of professionalism and teamwork atmosphere as per standards of service.
• Follow safety procedures to ensure a safe working environment.
• Provide assistance in other job classification as determined necessary by immediate superior.
• Successful understanding and compliance with STOs.
• Environment includes drastic temperature changes from 0 degrees to 110 degrees. Must be able to work with and around potentially dangerous equipment such as deep fryers, ovens, steamers, mixers, grinders, sheeters, slicers, etc. Additional equipment includes dishwashers, knives, proof boxes, refrigerators, freezers, grills, smokers, and broilers. Must be able to work under fluorescent lighting.

• Must be skilled in the preparation of vegetables, meats and fish, grains, pastas, soups & sauces.
• Must have knowledge of buffet preparations; line cooking, soups and sauces.

Must be able to communicate with supervisors and peers, must be of legal age to operate kitchen machinery (slicers, grinders, sheeters, mixers).