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Company: DoubleTree Park City The Yarrow
Location: Park City
Posted on: April 10, 2021

Job Description:

Job Details

Job Location: The Yarrow by Doubletree - Park City, UT

Position Type: Full Time

Salary Range: Undisclosed


Some are born with it, and some have the potential to be trained...yes, we are talking about great taste buds. You have a passion for food.

Your level of stamina is unmatched. You are a natural in the kitchen, able to carry pots and pans, while being confident of your organizational skills.

You are focused on your tasks, have the ability to follow a lead and know that you are part of a team.

If these sound like you, then you may just be our next COOK.

Here's your main responsibility:

As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member Meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud.

These are what you need to do:

-You will cook all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
-Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
-Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.

You may be assigned these tasks:

-To assist in cross-training team members and train new team members in their positions on the service line.
-To assist the Sous Chef in maintaining standards of quality and appears on the front line.
-Perform special projects and other responsibilities as assigned.

Our expectations from you:

-Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
-Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests.
-Read and abide by all the regulations and rules of conduct stated in the associate handbook.

These are what the job requires:

Education: High School education or equivalent; Food service certification

Experience: Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

Skills and Abilities: Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

No. of team members supervised: None_____ team members

Hours Required: Thirty-Two to forty hours over a five-day period; scheduled days and times may vary based on need


Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment- 75% of the time.

No Lifting/Pushing/Pulling/Carrying Required.


Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Bending at the knees does become necessary when using the lower oven for cooking- 5 - 10 times a day.

No Bending/Kneeling Required.


Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Full range of mobility and the ability to travel 30 - 50 feet on a regular basis throughout the day.

Stationary Position


Continuous Standing

During preparation, during service hours or during expediting usually all day.

No Continuous Standing Required.


Climbing Stairs: Up to approx.______steps______% of____________

(time period)

Ladders: Up to approx.______feet______% of_____________ (time period)

X No Climbing Required.


Driving Describe type of vehicle, distances, % of time involved and frequency.

X No Driving Required.


Work Environment Inside: 100 % of 8 hours _

(time period)

Outside: _____% of _______________ (time period)

Describe any abnormal temperature exposures:

Hearing Critical X Moderate Minimal

Explain: Need to hear equipment timers and communicate with other staff


Vision X Critical Moderate Minimal

Explain: Must be able to see that product is prepared appropriately


Speech Critical Moderate X Minimal

Explain: Only enough to communicate with staff


Literacy Critical X Moderate Minimal

Explain: Must be able to read use records and all special requests


Chemicals/Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.

Solitaire and grease cutter used occasionally for cleaning

No Chemicals/Agents Used.


Protective Clothing Type:

Approx.% of (time period)

X None Required.


Equipment Operation List type of equipment and frequency of use.

Ovens, fryolator, knives, buffalo chopper, and other kitchen /culinary equipment throughout the day

None Required.


Other Considerations


Keywords: DoubleTree Park City The Yarrow, Salt Lake City , COOK, Other , Park City, Utah

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