Culinary Apprenticeship

311 Village Dr, Donnelly, ID 83615, USA Req #197

Tuesday, December 17, 2024

Culinary Apprenticeship at Tamarack Resort

The culinary apprenticeship at Tamarack Resort is a combination of on-the-job training and related classroom instruction. It requires no previous experience to enroll. Apprentices work full-time at Tamarack under qualified supervising chefs and receive their education through McCall College culinary training.

Enrolling in this apprenticeship program ensures that apprentices learn standardized industry-relevant knowledge and skills across all kitchen stations in multiple restaurant experiences at Tamarack. The competencies are reviewed by the apprenticeship committee to ensure trends and techniques align with certification requirements.

Upon successful completion of the program, apprentices will have the education, skills, and job experience needed to earn higher wages and have better job opportunities.

Benefits of Becoming a Tamarack Apprentice

• Participate in an “earn while you learn” approach.
• Free Ski Pass.
• Get paid for learning.
• Employee housing available.
• Receive mentoring from qualified professional chefs.
• Develop documented culinary skills that are transferable within the industry.
• Learn cooking, preparing, and baking skills by rotating through different restaurants at the resort.
• Understand the requirements for proper food handling, sanitation, and hygiene.
• Gain work experience and acquire a professional work ethic.
• Earn better job opportunities with higher wages.

Essential Duties and Responsibilities

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Check and maintain proper food holding and refrigeration temperature control points.
• Train new employees on company and department rules, along with policies and procedures. Provide ongoing safety training on proper lifting and carrying techniques, as well as handling hazardous materials.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all equipment is kept in a clean and acceptable working condition through personal inspection.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Provide excellent customer service to guests, property owners, homeowners, club members, and fellow employees.
• Perform other duties and responsibilities as assigned.

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.

Education and/or Experience

Completion of Culinary or Vocational School; or the equivalent combination of education and experience. Food handler's card required.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands

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; use hands to finger, handle, or feel; and reach with hands and arms. The employee frequently is required to talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally 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.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, and risk of radiation. The noise level in the work environment is usually loud.