Line Cook

Tamarack
Resort – 2018 Winter season culinary job openings

1st Cook
– Lead line Cook, 3 to 4 years’ experience in a full service restaurant can run
the kitchen in the absente of the chef

2nd Cook
– Work under the direction of 1st cook and Chef – 1 to 2 years’
experience in full service restaurant.

Saucier –
Basic understanding of classic cooking methods- Tamarack is a starch kitchen, Soup
making- Braising- Blanching- Basic butchering skills -Meat and fish
cutting.

Dishwasher – Must have a fresh attitude- optimistic and
willing to follow the rules- Sanitation is job one in the food industry.

All employee in the culinary department must follow
written job description listed below are a few of the requirements for
employment.

·
Availability- Most of our teammates work 30-40 hours per week including
weekends and holidays- flexibility is key. Open availability preferred.

·
Maintaining an organized and clean work station.
Properly store all food items to meet sanitation standards.

·
Must have valid
Food Handler's card

·
Ensure uniform
and personal appearance is clean and professional

Have reliable transportation to and from work