Line Cook/Commis

Line Cook/Commis (13333) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Job Summary The Line Cook/Commis assists the Demi Chef, Chef de Partie, and culinary management in the preparation, production, and service of food items of the kitchen within the designated area. The Commis must be familiar with all policies and procedures of the department, F&B standards, Health & Hygiene, and Fire & Safety standards.   Key Duties & Responsibilities - Follow the standard recipes, methods of preparation, and presentation according to the department/hotel standard as laid down by the Sous Chef and CDC, ensuring you are maintaining the relevant standards - Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time, and presentation of items on the menu, thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be - Constantly check prepared food for taste, temperature, and visual appeal. Be aware of the importance of quality food and make every effort to prepare the items to the established quality - Check daily all fridges and storerooms in the designated section, ensuring that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary - Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients - Be on-duty according to the scheduled roster, correctly groomed, and in a condition to perform assigned duties - Maintain and check sufficient mise-en-place for your assigned duties and shift and immediately report shortages of ingredients to the senior chef on duty whilst ordering directly from the kitchen stores to bring up stocks of the required ingredients - Prior to the closure of the shift, ensure that all perishable items are properly cooled, stored, and the working station is clean, tidy, and up to standard and ensure that all machinery & utensils are properly cleaned and sanitized to standards. This includes reporting any damaged, non-functional equipment or shortage of smalls to the senior chef on duty - Take full charge of the assigned section. Consult the senior chef on information regarding the day’s production requirements and mise en place preparations, and carry out routine assigned work independently - To ensure that all Food Safety standards—HCCP / DIVERSEY—are followed to the fullest - Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards - To assist with any other duties as required by the line manager or another member of the management team - Assist stewarding team when and where needed - Daily cleaning of stations, equipment, and any other cleaning duties as provided by culinary management      Skills, Experience, & Educational Requirements - Qualification in Commercial Cookery from an internationally recognized institution with minimum of 1 years’ Chef experience - Knowledge of procedures and methods used in the preparation, production, presentation, and storage of food items is required - Food Handler's certification Benefits Full-Time Year-Round - Medical insurance - 80% of premium paid by employer - Health Savings Account with $50 employer contribution per pay period - Dental, vision & life insurance - 100% of premium paid by employer - 5 weeks of PTO (Paid Time Off) - 8 paid holidays - Uniform provided & complimentary laundering - Complimentary transportation to/from resort - Complimentary meal per shift - Subsidized housing based on availability - Discounts at F&B outlets on property - 14 nights per year at $100/night* at Kerzner Properties worldwide - Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership

Qualification in Commercial Cookery from an internationally recognized institution with minimum of 1 years’ Chef experience. Knowledge of procedures and methods used in the preparation, production, presentation, and storage of food items is required. Food Handler's certification.

Follow the standard recipes, methods of preparation, and presentation according to the department/hotel standard as laid down by the Sous Chef and CDC, ensuring you are maintaining the relevant standards. Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time, and presentation of items on the menu, thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be. Constantly check prepared food for taste, temperature, and visual appeal. Be aware of the importance of quality food and make every effort to prepare the items to the established quality. Check daily all fridges and storerooms in the designated section, ensuring that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary. Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients. Be on-duty according to the scheduled roster, correctly groomed, and in a condition to perform assigned duties. Maintain and check sufficient mise-en-place for your assigned duties and shift and immediately report shortages of ingredients to the senior chef on duty whilst ordering directly from the kitchen stores to bring up stocks of the required ingredients. Prior to the closure of the shift, ensure that all perishable items are properly cooled, stored, and the working station is clean, tidy, and up to standard and ensure that all machinery & utensils are properly cleaned and sanitized to standards. This includes reporting any damaged, non-functional equipment or shortage of smalls to the senior chef on duty. Take full charge of the assigned section. Consult the senior chef on information regarding the day’s production requirements and mise en place preparations, and carry out routine assigned work independently. To ensure that all Food Safety standards—HACCP / DIVERSEY—are followed to the fullest. Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards. To assist with any other duties as required by the line manager or another member of the management team. Assist stewarding team when and where needed. Daily cleaning of stations, equipment, and any other cleaning duties as provided by culinary management.