Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.
Advanced Cook - THE HANDLE BAR - Summer Seasonal - HOUSING AVAILABLE
The Handle Bar was made for skiers, mountain bikers, and rabble-rousers sporting a penchant for superb pub fare and drink. We want you to kick back with us at The Handle Bar in the majestic Teton Village. Whether on the patio enjoying our “Handlebrew” by Grand Teton Brewery or inside for an après ski drink and meal in the winter, you’ll find something to treat yourself after a long day of sports. Let your muscles relax as you soak in our unbeatable views complemented by our classic pub grub with a modern, regional twist, brought to you by Executive Chef Michael Mina.
What We Offer
Competitive payEmployee Housing upon availabilityDiscounts at The Handle Bar, The Westbank, and Ascent LoungeFree employee shift meals!Free in house Uniform dry cleaningSTART Bus Reimbursement (This includes Star Valley and Teton Valley)Medical, dental, and vision for you and your familyVacation and sick payComplimentary room nights at other Four Seasons propertiesPaternal/ Maternal LeaveMatching 401k planOpportunities for company-wide growth!About You
Our Ideal candidate must demonstrate advanced cooking and knife skills in different stations (sauté, grill, pizza, garde manger and expo) and always have a sense of urgency. This individual will be responsible for ownership and execution of the designated meal service, first tracks (breakfast) including and not limited to: deputizing other kitchen crew members and assisting the ware house team & dish area crew members when needed. We are looking for those who thrive on the fast paced hum of the kitchen and find the greatest reward in seeing the joy that an amazing meal provides their guests.
Responsibilities include, but are not limited to:
Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations.Expedites food, solves problems as they arise, and approaches special requests with flexibilityResponsible for overall preparation, execution and breakdown of the designated meal service.Ensures station is ready for service with adequate mise en place for the day and next day’s serviceEnsures all team members are properly equipped with uniforms, supplies and toolsMaintains an organized and efficient flow of production with regards to changes in forecasts and menusAbility to butcher chicken, fish and shellfish; cut, trim and bone meatDetermining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demandsTrains new cooks and ensures development of team members through on-going training and effective communication.Responsible for cleaning up your station and ensuring the kitchen – floors, shelves, walk in coolers, walk in freezers, reach ins, low boys, recycle area, loading dock and store room areas are closed down up to standards every day prior to departing for the day upon checking out with the sous chef.Recognizes team members for successful achievements and contributionsCoaches team members immediately and professionally to minimize deficiencies and provide encouragementResponsible for inventories to enable team members to successfully prepare mise en placeConsistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding foodMaintains and reports waste log to supervisors on a daily/weekly basisChecks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisorChecks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labelingEnsures proper rotation, storage temperatures and proper storing procedures are observedKeeps Supervisors apprised of hits/misses from each shiftDelegates workload to team members fairly and consistently while continually striving to improve flow of productionDemonstrates advanced knife skills such as brunoise, julienne, batons, consistent shape/size for core knife skills (dice, slice, chop)Has experience working with higher end ingredients such as scratch pasta preparation, risotto preparation, lamb, venison, scallops, sole, Ahi tuna, caviarDemonstrates proficiency in more advanced culinary techniques of saute and grilling, as well as poaching, steaming, braising, preparation of Mother sauces, scratch soup preparationApplies a variety of culinary techniques and practicesMaintains stock levels throughout dayMay be responsible for training employeesEnsures all coolers, freezers and walk-ins are maintained to the company’s, local health inspector’s food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures.Date all food products containers and rotate as per FIFO, making sure that all perishables are kept at proper temperatures.Ability to wash dishes and jump into the dish area and/or 3 compartment sink when needed.
Qualifications:
Two Year minimum line cooking experience in a fine dining and high volume establishment - required.Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail. -requiredHigh school diploma or equivalent. -requiredMust be able to lift 40+ lbs. -requiredAbility to speak read and write in English. -requiredAbility to work standing for 8+ hours. -requiredMust be 18 years of age or older. -requiredFlexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested. -requiredFormal Culinary Training. -preferredServeSafe or Food Handler’s certification (or be able to attain) - can be trained in resort.Progressive culinary experience working in a kitchen with an emphasis in fine dining and high volume. -preferredHigh Volume Fine Dining Experience – preferred