Billie's Restaurant - Line Cook; Winter Position

As prep cook, performs basic food preparation as directed and trained by Kitchen Managers. Transfers food and supplies from storage to work areas, and from prep areas to service. Maintains kitchen work areas, kitchen equipment and utensils in clean and orderly condition. Assists Back of House wherever needed. Regularly performs the following duties.

• Prepares food as directed and under supervision of Chef, Sous Chef
• Basic food prep: cleaning and slicing produce, meats and cheeses, etc. Simple food item assembly, etc.
• Prepping foodstuffs according to day's mise en place checklist
• Transfers food supplies and equipment between storage and work areas, and monitors supply levels for reordering
• Reheats hot foods to replenish food line, removing used pans and utensils to dish pit
• Assists in receiving deliveries; checks in orders and stores received goods, rotating stock by date received as directed by Kitchen Mgt.
• Maintains all health codes and sanitation requirements.
• Maintain and assure cleanliness of all kitchen-wares and kitchen surfaces.
• Puts away clean and dried kitchen and serving items, and maintains storage organization
• Removes kitchen trash to disposal area bins, and replaces bags in refuse containers
• Sweeps and mops kitchen floors.
• Washes worktables, walls, refrigerators, and meat blocks.
• Properly cleans and sanitizes kitchen equipment, such as slicers, mixers, etc.
• Steam cleans or hoses out garbage cans.
• Responsible for daily cleaning check list as assigned
• Other cleaning duties as assigned.
• Steps in as dishwasher when needed

This job has no supervisory responsibilities.

• A desire to pursue a culinary career path
• Working knowledge of kitchen equipment desired but not required: we will train, as this is an entry level position

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to calculate fractions and multiples, using kitchen tools of liquid/dry measure and weight.

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

None required

• Must be available to work nights, weekends and holidays.
• Must be able to work effectively at altitude of 10,000 ft or above.
• Employees at on-mountain venues must be able to ski or snowboard at an intermediate level, and pass company on-snow assessment.

• Must be able to function effectively in inclement weather conditions.
• The employee must regularly lift and /or move up to 50 pounds.

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 occasionally exposed to extreme cold. The noise level in the work environment is usually very loud.

The pay rate for this position is $19.00-$23.00/hr

Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts