Who we are
The Club at Flying Horse is an upscale, forward thinking Boutique Resort in a beautiful Tuscan style villa with dazzling views of the Front Range. We hand carve our Steaks and Chicken in our butcher shop and source only the best and eco-friendly Seafood available. We’re here to create memorable experiences for our members and guests and career opportunities for our amazing staff.
As a Line Cook/Prep Cook, You will:
Reports to the Food and Beverage Manager/Chef for the fulfillment of functions and responsibilities.
Assist in all facets of the operation
Work in a professional, best-in-class kitchen with a passionate team of cooks and Chefs
Stand for extended periods of time and lift up to 50 lbs.
Continuously bend, reach, twist and use your hands and arms.
Follow and retain instructions giving to you by leadership
Operate kitchen equipment
Label and date all product
What experience we’re looking for
Previous food and beverage experience is preferable but not necessary
Self motivated individual
Ability to expedite with attention to detail
A performer who can handle the heat and pressure of high volume
Ability to multitask and read recipes proficiently
Knowledge of kitchen equipment
Knife handling skills
The Club at Flying Horse is proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.
Job Types: Full-time, Part-time
Pay: Starting pay from $16 - $18 hour based on experience
Job Types: Full-time, Part-time
Pay: Up to $18.00 per hour
Benefits:
401(k)
401(k) matching
Dental insurance
Flexible schedule
Health insurance
Paid time off
Referral program
Vision insurance
Experience level:
1 year
2 years
3 years
4 years
Under 1 year
Restaurant type:
Casual dining restaurant
Fine dining restaurant
Shift:
10 hour shift
12 hour shift
8 hour shift
Day shift
Evening shift
Morning shift
Night shift
Weekly day range:
Monday to Friday
Weekends as needed
Experience:
Culinary or Stewarding: 1 year (Preferred)
Work Location: In person
