Catering Cook III

The nature of this job requires highly motivated, committed, and skilled individuals who can work with a team in a fast-paced environment to achieve customer satisfaction. You will be responsible for preparing and, using a full range of cooking methods and knife skills, cooking food consistent with recipes and timelines.

This job description is intended to be a broad description of duties. You will be asked to carry out all responsibilities in accordance with the organization’s policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Essential Job Responsibilities:

• Prepare and cook a wide range of dishes for banquet events, including appetizers, entrees, and desserts, in accordance with specified recipes and portion sizes
• Communicate with the Catering Chef de Cuisine to plan preparation of menus
• Provide training and guidance to cook levels I and II as needed, promoting a positive and collaborative work environment
• Transport food product from storage areas to kitchen and workstations
• Follow checklists and other guidelines for opening and closing duties
• Keep all refrigeration, equipment, storage, and work areas in clean, working condition
• Follow recipes and portion sizes to maintain ideal food cost and minimize food waste
• Complete daily cleaning tasks and weekly deep cleaning tasks
• Reliable attendance on all scheduled work days
• Perform additional responsibilities, although not detailed, as requested by chef at any time

Personal Skills:

• Strong personal character and commitment to Taos Ski Valley, Inc.’s Vision, Purpose, and Values.

• Provides a guest experience that exceeds the guest’s expectations.

• Ability to gracefully and humbly accept criticism and opportunities for growth.
• Ability to stay positive, focused, and constructive when faced with setbacks, challenges, and while working in an ever-changing environment.

Qualifications/Knowledge:

• Minimum 5 years’ culinary experience and minimum 1 years’ experience in a banquet or catering environment
• Must already have or be willing to obtain New Mexico Food Handlers Certification upon hire
• Working knowledge of the fundamentals of cooking
• Demonstrate the ability to handle, store and rotate food properly
• Demonstrate knowledge and understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, knives, dish machine, etc.
• Ability to read and employ math skills to follow recipes
• Ability to communicate in a positive and productive manner while performing duties
• Ability to work a flexible schedule including weekends, holidays, and evenings.

Work Environment:

Taos Ski Valley, Inc. is often a fast-paced work environment, especially during Holiday and Peak days. TSVI is located in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff.

Physical Demands of Position Include:

Will often lift and carry up to 50 pounds.

Background Check:

Positions dealing with children, of safety-sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.

• Is a Background Check required for this position: No
• Is an MVR required for this position: No