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.

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Red Mountain Resort has everything you need to relax, renew and rediscover your passion for adventure. As one of the most ideally located resorts in St. George, Utah, Red Mountain Resort allows for customized adventures to Zion or Bryce Canyon National Parks, while Snow Canyon State Park is only about a quarter of a mile down the road. Be as active or relaxed, social or private, as you wish at this top choice in Utah resorts.

SUMMARY

The Line Cook is responsible for the preparation and presentation of meals for Red Mountain guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

A.M. Specific Duties

• Responsible for opening the kitchen, including unlocking walk-ins and storage areas, lighting all hot equipment, and setting up of line and prep areas.
• Prepare assigned ala carte and buffet breakfast and lunch menu items in a timely, accurate and consistent manner. These items may include soups, sauces, salad dressings, side dishes, entrees, etc. including basic butchering and portioning of meats, poultry and seafood.
• Utilize proper food storage - cold food cold, hot food hot.
• Receive and properly stock and rotate food orders from purveyors.
• Follow daily prep list to maintain established par levels. Prep one day ahead.
• Pull frozen product in a timely manner in order to avoid shortages or sink thawing.
• Break down and clean line, prep areas, and walk ins; change pans, stay organized and utilize product wisely. Responsible for preparation, rotation and presentation of all food in assigned station.
• Maintain cleanliness and orderliness of walk-in refrigerators, freezers and dry storage.

P.M. Specific Duties

• Responsible for preparation, execution and presentation of all assigned ala carte menu items in a timely, accurate and consistent manner. These items may include soups, sauces, salad dressings, side dishes, entrees, desserts etc. including basic butchering and portioning of meats, poultry and seafood.
• Utilize proper food storage - cold food cold, hot food hot.
• Follow daily prep list to maintain established par levels. Prep one day ahead.
• Pull frozen product in a timely manner in order to avoid shortages or sink thawing.
• Maintain cleanliness and orderliness of work station, walk-in refrigerators, freezers and dry storage.
• Break down and clean line, prep areas, and walk ins; change pans, stay organized and utilize product wisely.
• Responsible for nightly lock down of all walk-in refrigerators, freezers and dry storage.
• Perform nightly kitchen safety check.

General Duties

• Demonstrate a working knowledge of proper food preparation, storage, cooking techniques, nutritional guidelines and sanitation.
• Working knowledge of all menu items.

Red Mountain Job Description, Line Cook, Page 2

• Prepare foods and beverages for meals according to Red Mountain specifications and recipes.
• Assist other Culinary Arts department members.
• Complete any special assignments from Executive Chef or Executive Sous Chef.
• Other duties may be assigned.

SKILLS AND QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• One or more years related experience and/or training dependent on line position (sauté, middle/broil, dessert, garde manger, hot buffet cook); or equivalent combination of education and experience.
• Ability to apply common sense while carrying out written or oral instructions.
• Knowledge of health & sanitation policies, proper handling of equipment and supplies and observe all safety procedures during execution of assigned duties.
• Good communication and organizational skills.

CERTIFICATES, LICENSES, REGISTRATIONS 

Must have or obtain Food Handler's Permit.  In some cases, a ServSafe manager certification may be requested in order to comply with SW Utah Health Dept requirement or one ServSafe certified team member on duty at all times.

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; bend; use hands and fingers; follow written recipes; communicate clearly and hear instructions.  The majority of work time will be spent in a restaurant kitchen environment.  The employee must be able to work entire shift on his/her feet.  

The employee must regularly lift and/or move up to 50 pounds.   

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The employee must be flexible in working early mornings or evenings, as well as weekends and holidays; employee must be able to comply with department's uniform requirements.